Monday, October 11, 2010

baked eggplant parmesan

Well, thank you all!  You have been so encouraging.  I was a little hesitant to start this up, mostly because I don't have a lot extra time on my hands to devote to figuring out how to move that "We" down lower on the last post.  In fact, I haven't figured out at all how to correct a post.  But, we have better things to do for now, like give you my new favorite eggplant parmesan recipe.  This happens to be one of Andy's favorite meals, but the "old way" just seemed to take forever: letting the eggplant sit with kosher salt on to let the bitter juices weep, then battering and deep-frying.  AND, this recipe has less dishes, which is a huge plus for me.  Here's for you, Kari :)

Baked Eggplant Parmesan
2-3 small eggplants, cut into 1/4" slices 
olive oil
1 t. kosher salt
Sauce: (Or just use your favorite pasta sauce)
1 clove garlic, minced
2 lb. roma tomatoes or 28 oz. canned tomatoes, chopped
20 fresh basil leaves
1/2 t. black  pepper
3/4 c. freshly grated parmesan
Heat oven to 375.  Generously oil 2 nonstick baking sheets.  Put eggplant on pans and brush tops with olive oil.  Turn over, and brush with more oil, and sprinkle with kosher salt. (put baby back in bed, answer a question about scorpions)  Bake 15 minutes or until softened.  (I check mine every 5 min. so they don't burn.) 
For Sauce: Open up a can of Trader Joe's marinara sauce, which I love to stock up on for times like these.  OR, heat 11/2 t. olive oil in medium saucepan over medium heat.  Add garlic and cook, stirring frequently.  Add tomatoes, basil, pepper, and 3/4 t. salt and cook until sauce is thickened and reduced to about 2 cups, about 15 min.  Season with salt and pepper to taste.  Transfer tomato mixture to food processor and puree until nearly smooth (or use immersion blender).  Coat bottom of 8x8" baking pan with 1/2 c. of sauce.  Add 1/3rd of eggplant, top with another 1/2 c. of sauce and 3 T. cheese.  Repeat twice (eggplant, sauce, cheese), ending with 6 T. cheese.  Bake until browned, 20-30 min.  Let rest 10 min. before serving, just enough time to take some pictures...
Serve with gluten free noodles.  (My favorite are Tinkyada Brown Rice Spirals, but the ones in the picture are Quinoa Harvest Noodles)