WOW. This was amazing. We are battling over the leftovers. 😉
This version of this classic Italian casserole is from Essentials of Classic Italian Cooking by Marcella Hazan. I added garlic and basil to the tomato sauce and modified the proportions. I found it interesting that breading the eggplant is an Americanized method used to prepare this dish. Hazan only coats the salted and dried eggplant slices with flour prior to frying them.
We ate it with pasta on the side but crusty bread would also be wonderful. Cheesy and delicious.
Yield: Serves 6
- 3 to 3 1/2 pounds eggplant (I used 4 small organic eggplants)
- coarse salt
- 1 tablespoon extra-virgin olive oil
- 3 large garlic cloves, thinly sliced, optional
- 28 oz can canned whole imported Italian plum tomatoes with juice (such as San Marzano), crushed by hand or coarsely chopped
- 3/4 to 1 pound fresh mozzarella cheese, preferably buffalo-milk mozzarella (I used cow-milk mozzarella)
- vegetable oil, for frying (I used canola oil)
- all-purpose flour spread on a plate or glass pie dish
- 8 to 10 fresh basil leaves plus 1 sprig for the sauce plus chopped leaves for garnish
- an oven-to-table baking dish, approximately 11 inches by 7 inches or its equivalent (I used a 2-quart baking dish)
- unsalted butter or cooking oil spray for the pan
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- crusty bread or pasta, for serving, optional (I used 1/2 pound penne)
- Cut the green, spiky top off each eggplant and peel it. Cut each eggplant lengthwise into slices about 3/8-inch thick.
- Stand one layer of slices upright against the inside of a pasta colander and sprinkle with salt.
- Stand another layer of slices against it, sprinkle with salt, and repeat the procedure until you have salted all the eggplant you are working with. Place a deep dish under the colander or place the colander in a large bowl to collect the drippings and let the eggplant steep under salt for 30 minutes or more. (This process is important in order to remove excess moisture from the eggplant.)
- Meanwhile, put the olive oil in a pot, turn the heat on to medium, add sliced garlic, if using. Cook until fragrant, about 30 seconds.
- Add tomatoes (with juice), basil sprig, and salt; stir, and cooking the tomatoes down until thickened, about 15 minutes.
- While the sauce is cooking, thinly slice the mozzarella.
- Before cooking, pat each slice of eggplant thoroughly dry with paper towels. (I placed all of the eggplant slices in 3 layers (one for each layer of casserole) between slices of paper towels to dry.)
- In a large frying pan, pour enough oil into it to come 1 to 1 1/2 inches up the sides, and turn the heat up to medium-high to high. (I used 45 to 50 oz of canola oil in a 12-inch sauté pan.)
- Working a few slices at a time, with the eggplant thoroughly dried with paper towels, dredge the slices in the flour, coating them on both sides. (Do only a few slices at a time at the moment you are ready to fry them, otherwise the flour coating will become soggy.)
- After coating with flour, fry the eggplant, by slipping as many slices into the pan as will fit loosely without overlapping. Cook to a golden brown color on one side, then turn them and do the other side. Do not turn them more than once. When both sides are done, use a slotted spoon, tongs, or spatula to transfer them to a cooling rack placed over a paper towel-lined rimmed baking sheet to drain or to a platter lined with paper towels.
- Repeat the procedure until all the eggplant is done. If you find the oil becoming too hot, reduce the heat slightly, but do not add more oil to the pan.
- Preheat the oven to 400°F. (I set my oven to convection.)
- Wash the basil leaves, and tear each leaf into two or more pieces.
- Smear the bottom and sides of the baking dish with butter or coat with cooking oil spray.
- Put in enough fried eggplant slices to line the bottom of the dish (about 1/3)(the original recipe recommends placing them in a single layer but I used overlapped slices).
- Spread some of the cooked tomato over the first layer of eggplant slices (about 1/3), cover with a layer of mozzarella (about 1/2), sprinkle liberally with grated Parmesan (about 1/3), distribute a few pieces of basil over it (about 1/2), and top with another layer of fried eggplant (another 1/3).
- Repeat the procedure in step 16, ending with a layer of eggplant on top. (3 layers of eggplant with sauce and 2 layers of cheese with basil)
- Sprinkle the top layer of eggplant slices with remaining sauce topped with remaining grated Parmesan (about 1/3), and place the dish in the upper third of the preheated oven.
- Occasionally eggplant Parmesan throws off more liquid as it bakes than you want in the pan. Check after it has been in the oven for 20 minutes by pressing down the layered eggplant with the back of a spoon, and draw off any excess liquid you may find.
- Cook for another 10 to 15 minutes, and after taking it out allow it to settle for several minutes before bringing it to the table.
- Garnish with additional fresh basil, as desired.
Note: Eggplant Parmesan tastes best shortly after it has been made, but if you must, you can complete it from several hours to 2 or 3 days in advance. Refrigerate under plastic wrap when cool. Warm it up on the top-most rack of a preheated 400°F oven.
Posted in Casserole, Recipes, Vegetarian
Tags: basil, casserole, dinner, eggplant, eggplant parmesan, fresh mozzarella, Italian, Marcella Hazan, parmesan, Parmigiano Reggiano, San Marzano, sauce, tomatoes, vegetarian
This is an absolutely incredible vegetarian stew. Traditionally, this dish is made with lamb or beef, but the author described this version as just as savory without the meat. I absolutely loved it. ❤
This recipe was adapted from Bon Appétit, contributed by Andy Baraghani. I substituted American globe eggplant for the smaller Japanese eggplant and incorporated Campari tomatoes. I also used fresh lime juice instead of dried black limes. We ate the stew over brown Basmati rice with warm naan on the side. Wow. 🙂
- 8–9+ T vegetable oil, divided (I used canola oil)
- 2 globe eggplants (about 2 lbs), peeled, cut into 1-inch rounds OR 6 small Japanese eggplants (about 2 lbs), peeled, halved lengthwise
- Kosher salt
- 1 large yellow onion, finely chopped
- 1 tsp ground turmeric
- 1/4 tsp ground cinnamon
- freshly ground black pepper
- 4 T double-concentrated tomato paste
- 10 Campari tomatoes, cut into eighths OR 3 medium tomatoes (about 1 lb), seeds removed, coarsely chopped
- 2 cups stock (can substitute water)
- 3 to 4 cups water
- 3 lemon omani (dried black limes) or 2 T fresh lime juice (see Note)
- cooked basmati rice, parsley leaves, plain yogurt, and flatbread, for serving (I served brown Basmati rice, Greek yogurt & warm naan)
- Heat 6 tablespoons of oil in a large Dutch oven or other heavy pot over medium-high.
- Working in batches, cook eggplant in a single layer, adding another tablespoon of oil if pan looks dry, until deeply browned, about 3 minutes per side.
- Transfer to a paper towel-lined rimmed baking sheet; season with coarse salt. (I added an additional 4 tablespoons of oil to cook the second batch of globe eggplant slices.)
- Add 2 tablespoons of oil to same pot and cook onion over medium to medium-high, stirring occasionally, until softened and browned around the edges, 8 to10 minutes.
- Sprinkle turmeric and cinnamon over and season with salt and pepper. Cook, stirring, until fragrant, about 30 seconds.
- Stir in tomato paste and cook, stirring, until slightly darkened in color, about 2 minutes.
- Add tomatoes; cook, still stirring, until tomatoes have burst and mixture is very thick, 5 to 9 minutes.
- Nestle eggplant into sauce and season lightly with salt.
- Pour in stock and 3 cups of water; bring to a simmer.
- Pierce dried lemon omani with a paring knife and add to pot. (If using lime juice instead, add when dish is finished cooking.)
- Cook, gently stirring occasionally, until thickened and eggplant is almost creamy in texture, 40–50+ minutes. (I cooked mine significantly longer to achieve my desired thickness.)
- Divide rice among bowls; ladle stew over. (I served the stew over brown Basmati rice.)
- Top with parsley and yogurt and serve with flatbread. (I served it with warm naan.)
Posted in Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: Campari, cinnamon, dinner, dried limes, eggplant, globe eggplant, Japanese eggplant, khoresh bademjan, lemon omani, lime juice, Persian, rice, stew, tomatoes, turmeric, vegetarian
I have another rotisserie chicken dish to share. Rotisserie chicken meat is used as a shortcut to prepare this delicious Middle Eastern dish. I also used store-bought pita chips in the topping. It was very quick to pull together on a weeknight- fast, crowd-pleasing comfort food. 🙂
The topping was the absolute highlight. Quite often, the bread is layered in the base of this dish. This adaptation reverses the sequence in which the finished dish is plated so that the bread and nuts provide a crispy contrast to the brothy base. Great.
The recipe was adapted from everylittlecrumb.com. I used fresh herbs and pita chips in the topping. I also modified the method and proportions and made the lemon-garlic-yogurt sauce ahead of time to heighten the flavors.
Chickpeas and/or roasted eggplant cubes can be substituted for the shredded chicken to make a vegetarian version.
Yield: Serves 6
For the Chicken & Rice:
- 1 rotisserie chicken, skin and bones removed, meat shredded
- 4 cups chicken stock, divided
- 1 cup white rice (I used Aahu Barah Basmati rice)
For the Topping:
- 2 tsp olive oil
- 2 loaves pita bread, cut into cubes (can substitute store-bought pita chips)
- 2 cups yogurt (I used a combination of whole milk yogurt and fat-free Greek yogurt)
- 2 large garlic cloves, crushed with a garlic press
- 3/4 tsp coarse salt
- freshly squeezed lemon juice from 1/2 lemon, or more, to taste
- 1/4 cup pine nuts or almond slivers, toasted
- 3 to 4 T chopped parsley and/or mint
- olive oil, for drizzling, optional
Prepare the chicken by shredding the rotisserie chicken meat.
In a sauté pan, warm the shredded chicken meat in 2 cups of the chicken stock; keep on low heat until serving so the chicken warms through.
- Cook the rice in the remaining 2 cups of chicken stock.
To Make the Pita Chips: Toast the pita bread in the oven by placing in a single layer on a parchment lined baking sheet, and drizzling well with olive oil and tossing to combine. Bake at 350 F for 8-10 minutes or until crispy and golden brown, and set aside. (I substituted store-bought pita chips, broken into cubes.)
Mix together the yogurt with the crushed garlic, salt, and lemon juice. Stir well to combine. (I made this in advance and kept it in the refrigerator.) Adjust the seasoning and amount of lemon juice, to taste, before serving.
Assemble by placing the rice in the base of a deep serving dish. Pour some- or all of- the chicken stock over the top, and scatter the shredded chicken evenly.
Dollop the garlic yogurt on top and smooth out, then top with the crispy pita chips.
Garnish with paprika, chopped parsley and mint, and toasted nuts. Drizzle with olive oil, if desired.
Posted in Chicken (Poultry), Quick, Recipes, Vegetarian
Tags: almonds, Basmati, chicken, chickpeas, dinner, eggplant, fatteh, Greek yogurt, Middle Eastern, pine nuts, pita chips, rice, rotisserie chicken, sauce, vegetarian, yogurt
More eggplant! This dish is a great vegetarian alternative to a traditional baked ziti. A crowd-pleasing weeknight comfort-food pasta casserole. 🙂
This recipe was adapted from Food and Wine, contributed by Jonathan Waxman of Barbuto in NYC. I used San Marzano tomatoes instead of beefsteak and modified the proportions and method. I loved that it incorporated pesto.
To make the dish more healthy, Waxman replaces the traditional béchamel sauce with eggplant. The original recipe even suggests using whole-wheat pasta, if desired. Don’t worry… it is still an indulgent baked pasta dish with butter and plenty of cheese. 😉
Yield: Serves 8
- Preheat the oven to 375°, preferably on convection.
- Butter a 9-by-13-inch ovenproof baking dish. (I used cooking oil spray.)
- In a large pot of salted boiling water, cook the rigatoni until al dente, about 8 minutes. Drain, then transfer to a large bowl.
- Toss the pasta with 2 tablespoons of the olive oil.
- Meanwhile, in a large non-stick skillet or sauté pan, heat 1/4 cup of the olive oil. Add half of the eggplant and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until golden brown, about 5 minutes. Add the eggplant to the pasta. Repeat with another 1/4 cup of olive oil and the remaining eggplant.
- Add the onion, garlic and remaining 2 tablespoons of olive oil to the skillet. Cook over moderate heat, stirring occasionally, until the onion is lightly golden, about 5 minutes.
- Add the tomatoes and cook, stirring occasionally, until they have broken down and thickened to a sauce consistency, 7 to 8 minutes.
- Stir in the 4 tablespoons of butter.
- Add the tomato sauce to the pasta and eggplant along with the pesto and ricotta; season with salt and pepper and toss well.
- Transfer the rigatoni to the prepared baking dish. Top with the mozzarella and Parmigiano-Reggiano and bake for about 20 minutes, until bubbling and golden on top.
- Let the pasta stand for 10 minutes before serving.
Posted in Casserole, Pasta, Quick, Recipes, Vegetarian
Tags: baked, baked ziti, casserole, comfort food, eggplant, Italian, Jonathan Waxman, parmesan, Parmigiano Reggiano, pasta, pesto, ricotta, rigatoni, tomatoes, vegetarian, weeknight, ziti
I must admit that we have been a little bit frazzled lately during our adjustment to the “back to school” schedule. Especially me.
This is the first of several quick weeknight dinners (aka “back to school dinners”) that will hopefully help others in the same situation out there. This recipe was adapted from Mediterranean Every Day by Sheela Prakash, via Food 52.com. I modified the proportions. It gobbled up my CSA box! 🙂
My husband and son ate it over grilled chicken thighs and rice to make it a little bit more hearty. I absolutely loved it served simply over rice.
Yield: Serves 2 to 4 (4 with grilled chicken)
- 2 tablespoons (45 milliliters) extra-virgin olive oil, divided
- 1 (about 3/4 to 1 pound, or 340 to 454 grams, total) eggplant cut into 1/2-inch (1-centimeter) cubes
- Kosher salt
- freshly ground black pepper
- 1/2 large yellow onion or 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 1/2 tablespoon (7.5 grams) harissa, plus more as needed
- 1/2 teaspoon ground cumin
- 3/4 to 1 pound (340 to 454 grams) plum tomatoes, or Roma tomatoes, chopped (I used a large (3/4 pound) CSA tomato)
- 1/2 (7.5-ounce, or 212.5 grams) can chickpeas, drained and rinsed
- 1/2 bunch (about 4 ounces, or 114 grams) lacinato kale, stemmed, leaves torn into bite-size pieces
- 1 teaspoon fresh lemon juice
- rice, couscous, quinoa, or bread, for serving, as desired
- grilled chicken thighs, for serving, as desired
- Heat 1 tablespoon (15 ml) of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the eggplant, season with salt and pepper, and cook for about 2 minutes, stirring occasionally, until browned in spots but not completely tender. Transfer the eggplant to a large bowl and set aside.
- Reduce the heat to medium and add the remaining 1 tablespoon (15 ml) of olive oil to the pot.
- Add the onion and sauté until softened and translucent,3 to 5 minutes.
- Add the garlic, harissa, cumin, and 1 teaspoon of salt. Sauté until fragrant, about 1 minute.
- Stir in the tomatoes, chickpeas, and eggplant and bring the mixture to a simmer.
- Simmer, uncovered, until the eggplant is meltingly tender and the tomatoes have broken down into a thick, chunky sauce, 25 to 30 minutes.
- Stir in the kale and cook until the leaves are bright green and tender, 2 to 3 minutes.
- Remove from the heat and stir in the lemon juice.
- Taste and season with additional salt and harissa, as needed.
- Serve over rice, couscous, quinoa, or bread with or without grilled chicken, as desired.
Posted in Greens, Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: beans, chickpeas, couscous, dinner, eggplant, garbanzo, harissa, kale, Mediterranean, quinoa, stew, tomatoes, vegetarian
One of our absolute favorite dinner sandwiches is filled with garlicky grilled eggplant and feta cheese. After seeing this recipe, I kept thinking about making this version on freshly baked sourdough bread. I loved the idea of slathering the bread with fresh ricotta cheese too. Yum!
The recipe was adapted from SaraMoulton.com. I used my favorite recipe for fresh ricotta and served the sandwiches on homemade sourdough bread. I added garlic and grilled the vegetables instead of roasting them as well. We ate them with creamy cucumber-avocado salad on the side. It was an amazing vegetarian meal.
Yield: 4 servings
- 1 small to medium eggplant, sliced into 1/4-inch thick rounds
- 2 medium to large zucchini, sliced into 1/4-inch thick rounds
- 6 to 8 Campari tomatoes or 6 plum tomatoes, sliced into 1/4-inch thick rounds
- 3 T extra-virgin olive oil
- coarse salt and freshly ground black pepper
- 4 large garlic cloves
- fresh ricotta cheese (see Note)
- 8 slices of no-knead sourdough bread, crusty bread, or whole grain bread
- The evening before serving the meal, start the homemade sourdough bread process, if using. Bake the bread the day of the meal. (Alternatively, use another crusty bread or whole grain bread.)
- Place the vegetable slices in a single layer on a cutting board or rimmed baking sheet; season with coarse salt and freshly ground black pepper. Crush the garlic cloves with a garlic press and spread the garlic over the top of the eggplant slices. Let rest a minimum of 30 minutes (the longer the better).
- Meanwhile, prepare the fresh ricotta cheese. I made it according to the recipe but simmered the mixture for approximately 5 minutes, until it was visibly curdling. I strained it for about 15 minutes and omitted the addition of lemon zest. (The longer it is strained, the thicker the consistency.) Set aside.
- Brush both sides of the eggplant and tomato slices with olive oil. Toss the zucchini slices with olive oil.
- Grill the vegetables separately until slightly charred and tender; grill the eggplant directly on the grates and grill the zucchini and tomato slices using a grill basket. (Alternatively, the vegetables can be roasted on parchment paper-lined, rimmed baking sheets in a 425 degree oven for about 25 to 30 minutes, flipping halfway through.)
- Divide the warm ricotta among 4 slices of bread and top with the hot vegetables and remaining 4 slices of bread. Cut the sandwiches in half and serve.
Note: Making fresh ricotta can have varied results- sometimes it has large curds, sometimes it has small curds and occasionally it has no curds. If this should happen to you, don’t panic, just add another tablespoon of fresh lemon juice and the curds will appear.
Posted in Grilling, Recipes, Vegetarian
Tags: dinner, eggplant, garlic, grilled, ricotta, roasted vegetables, sandwich, Sara Moulton, sourdough, tomato, vegetable, vegetables, vegetarian, zucchini
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Ina Garten uses the genius idea of roasting all of the vegetables in this lasagna filling, as well as using no-boil lasagna noodles, to remove the excess liquid that often makes a vegetable lasagna too watery. Perfect comfort food.
This recipe was adapted from Make It Ahead: a Barefoot Contessa Cookbook by Ina Garten, via The Kitchn, contributed by Emma Christensen. I used a mandoline to slice the eggplant and zucchini. I also increased the garlic and goat cheese, modified the technique, and used the noodles without pre-soaking them.
It was very cheesy and indulgent so we gobbled it up with a giant green salad. 😉
- 1 1/2 pounds eggplant (1 medium/large), unpeeled, sliced lengthwise 1/4-inch thick using a mandoline
- 3/4 pound zucchini (2 medium/large), unpeeled, sliced lengthwise 1/4-inch thick using a mandoline
- 2/3 cup extra-virgin olive oil
- 1 T dried oregano
- Kosher salt and freshly ground black pepper
- 5 cloves garlic, minced
- 12-14 ounces no-boil lasagna noodles (I used Trader Joe’s)
- 16 ounces fresh whole-milk ricotta
- 10 ounces creamy garlic-and-herb goat cheese, at room temperature
- 2 large eggs, lightly beaten
- 1/2 cup chopped fresh basil leaves, lightly packed
- 1 cup freshly grated Parmesan cheese, divided
- 4 1/2 cups, 40 oz, bottled marinara sauce (I used Trader Joe’s Italian Marinara with Barolo Wine)
- 1 pound fresh mozzarella, very thinly sliced (I used pre-sliced and cut them in half)
- Preheat the oven to 375°F preferably on convection roast.
- Arrange the eggplant and zucchini in single layers on 3 sheet pans lined with parchment paper. (I had 1 2/3 trays of eggplant and 1 1/3 trays of zucchini.)
- Brush them generously with the olive oil on both sides, using all of the oil.
- Sprinkle with the oregano (I crush it in my hands), 1 tablespoon salt, and 1 1/2 teaspoons pepper.
- Roast for 25 minutes, rotating after 15 minutes.
- Sprinkle the garlic evenly over the vegetables, and roast for another 5 minutes, until the vegetables are cooked through.
- Remove all 3 trays from the oven and lower the temperature to 350°F, preferably on convection.
- Combine the ricotta, goat cheese, eggs, basil, 1/2 cup of the Parmesan, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed.
- Spread 1 cup of the marinara in a 9×13×2-inch baking dish.
- Arrange a third of the vegetables on top, then a layer of the noodles (6 noodles per layer), a third of the mozzarella (9 1/2 pieces per layer), and a third of the ricotta mixture in large dollops between the mozzarella.
- Repeat twice, starting with the marinara.
- Spread the last 1 1/2 cups of marinara on top and sprinkle with the remaining 1/2 cup of Parmesan.
- Place the dish on a sheet pan lined with parchment paper, cover with foil and bake for 30 minutes.
- Remove the foil and bake an additional 30-35 minutes, until the lasagna is browned and bubbly.
- Allow to rest for 10 minutes and serve hot.
Make-Ahead: Assemble the lasagna completely and refrigerate for up to 1 day or freeze for up to 3 months. Defrost (if necessary) and bake before dinner.
Posted in Casserole, Greens, Pasta, Recipes, Vegetarian
Tags: basil, casserole, cheese, dinner, eggplant, fresh mozzarella, goat cheese, Ina Garten, lasagna, marinara, ricotta, roasted, vegetables, vegetarian, zucchini