Andrea Westcot
The eggplant can be replaced with zucchini or even with sliced fennel.
Adapted from Jamie Oliver, Jamie's Italy (NY: Hyperion, 2006), 266.
This eggplant parmigiana is so much lighter than the Italian-American version - rather than breading and frying the eggplant, the slices are grilled, layered with a fresh tomato sauce, and topped with breadcrumbs and cheese. The flavor is dominated by the vegetables, rather than the breading and the cheese.
Jamie Oliver's recipes tend to eschew exact measurements - so some of the ingredients are measured in "handfuls." In other words, use as much or as little as you like.
Servings
Ingredients
- extra virgin olive oil
- 1 onion finely chopped
- 1 garlic clove sliced
- 1 1/2 tsps dried oregano
- 2 1/4 lbs tomatoes peeled, seeded, and chopped (or 2 14-oz cans whole tomatoes, tomatoes broken up)
- 3 eggplant large round, any color
- salt to taste
- pepper to taste
- dash red wine vinegar
- 1 handful basil leaves, chopped
- 4 handfuls parmesan cheese freshly grated
- 2 handfuls bread crumbs
- fresh oregano
- 5 ounces fresh buffalo mozzarella optional
Directions
Preheat oven to 375 degrees.
In a large pan, heat a few tablespoons of olive oil over medium heat. Add the onion, and cook until translucent. Add the dried oregano and garlic, and cool about 1 minute more, until fragrant. Add the tomatoes, cover, and simmer over low heat for about 15 minutes.
As the sauce simmers, remove stems from the eggplants, and slice eggplants into 1/2 inch slices. Brush eggplant slices with olive oil, and grill on a medium-hot grill until fully cooked, with grill marks on each side. Set aside.
Season the tomato sauce with salt and pepper, and add a dash of vinegar. Add the basil.
In a casserole dish (about 10x6 inches), spread out a small layer of the tomato sauce. Dust with Parmesan cheese, and lay out a single layer of eggplant. Continue layering until you've used up all of the ingredients, finishing with sauce and a good amount of cheese.
Toss the bread crumbs with a splash of olive oil and the chopped oregano. Sprinkle on top of the Parmesan. If desired, top with the torn-up mozzerella.
Bake in 375 degree oven for 30 minutes, until golden and bubbly.
