Nourishing Meals by Mackey McNeill
Eggplant Parmesan
12-20 oz eggplant, stemmed and cut into ½ inch rounds
½ teaspoon salt
EVOO as noted
5 cloves garlic, minced
4 cups Roma tomatoes, cut into cubes
4 sprigs oregano (about 2 tablespoons)
½ cup chopped basil
6 tablespoons freshly grated parmesan
¼ cup ricotta or sour cream
¼ cup breadcrumbs
Fresh mozzarella as needed for topping
Put the sliced eggplant in a bowl and toss in a ½ teaspoon of salt. Transfer the salted eggplant to a colander that will fit into the bowl and let the eggplant stand for 20 minutes.
Drain the eggplant and pat dry. Dip the salted eggplant in EVOO, coating both sides. Grill the eggplant until golden.
Heat oven to 350 degrees.
Heat 3 tablespoons EVOO in a large skillet to medium heat. Add garlic and cook until golden and fragrant (about 1-2 minutes). Add the tomatoes and oregano and simmer for about 15 minutes, breaking the tomatoes with the back of a spoon until they form a sauce. Add basil and parmesan. Simmer an additional 3-5 minutes. Season to taste with salt and pepper.
Arrange the eggplant in a casserole dish. It is ok if they slightly overlap. Top with ricotta or sour cream, followed by a layer of tomato sauce. Finish with slices of fresh mozzarella and a sprinkle of breadcrumbs.
Cook at 350 degrees for 15-25 minutes or until mozzarella is melted. Serve immediately.
Adapted from NYT Cooking’s ‘Eggplant Parmesan Deconstructed’