Wednesday, July 27, 2011

Eggplant baked with tomatoes and cheese

This is similar to eggplant parmesan, but without the bread and eggs. It is a delicious gluten-free version! It is easy to make and could be even easier if you choose to not make your own tomato sauce and substitute a high quality tomato pasta sauce. Try as I may, I could not find this recipe on-line- although there are hundreds of other versions to choose from. My recipe is a copy from a cookbook, page 60, the summer chapter.

4 large eggplants, about 2 1/2 lbs
1/2 C sunflower oil (I use much less)
1/2 C freshly grated parmesan cheese (can also use cheddar)

For the Sauce:
3 T olive oil
2 garlic cloves, crushed
2- 14 oz cans tomatoes (can use fresh or frozen)
1 t tomato paste
1/2 t sugar
1/2 t dried oregano
2-3 T chopped fresh flat leaf parsley

Trim the eggplant and cut lengthways into 1/2" slices. Heat the oil in a large frying pan and fry the slices briefly in batches. Lift out as soon as they are golden on both sides and drain on kitchen paper.

Arrange the eggplant slices in 2 layers in a baking dish. (I use a smaller dish- so mine has more layers) Sprinkle with salt and pepper.

Make the sauce. Heat the oil gently in a large pan, add the garlic and saute for a few seconds, then add the tomatoes, tomato paste, sugar and oregano and season to taste. Cover and simmer for 25-30 minutes or until the sauce is thick and velvety, stirring occasionally. Stir in the parsley and cook for 2-3 minutes.

Meanwhile, preheat the oven to 350. Spread the sauce over the aubergines to cover them. Sprinkle the cheese on top and bake for 40 minutes.
**Delicious. Mine is a bit runny because I used my frozen tomatoes from last year's garden.

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