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Recipes - New Wave Eggplant Parmigiano
This recipe is adapted from Faith Willinger’s Red, White & Greens: The Italian Way with Vegetables, copyright 1996, HarperCollins.
(Makes 4 main dish servings)
3 medium-sized Italian eggplants, sliced into ½ inch pieces
½ cup extra virgin olive oil
½ cup fresh tomatoes, diced
1 tablespoon fresh basil
1 garlic clove
Sea salt
Freshly ground black pepper
4 ozs. mozzarella, thinly sliced and broken into pieces
3 tablespoons grated Parmigiano
1. When you slice the eggplants as instructed above, you should have about 24 pieces. To cook them, place a large skillet over high heat and add the eggplant slices after brushing them on both sides with olive oil. This is the trickiest part of the recipe, as you want to place enough olive oil on the slices to make them fry up nicely but not so much as to make them greasy. Cook the pieces about 3 minutes total, until nicely browned (NOT burned). Remove the pieces from the heat and place on a plate.
2. Blend the tomatoes, basil, and garlic in a food processor until smooth. Season with salt and pepper. Ordinarily, I sneak a little salt over the eggplant slices at this point, too (to taste).
3. Place 8 pieces of the eggplant in a nonstick baking pan (glass works well) and top each slice with a little puree, then place a piece of mozzarella in the center of each piece. Do this all over again until you end with the tomato sauce. Let the stacks rest for 30 mins. Don’t worry about what might seem to be excess liquid.
4. Preheat the oven to 400 degrees F. Bake the stacks for 15-20 mins. until bubbling and well browned. Remove and sprinkle with the Parmigiano. Let the stacks rest 2-3 mins. before serving.
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