Eggplant Parmigiana

Directions

Prepare eggplant and sauce:

1. Trim the stalk ends from each of the eggplants and cut them widthwise into 1/2in (1cm) slices. Lay them in a shallow dish and sprinkle with salt. Let stand for 30 minutes to draw out the moisture and any bitter juices.

2. Cut the cores from the tomatoes and score an “X” on the base of each. Immerse in boiling water for 8–15 seconds, until the skins start to split, then plunge into cold water to stop the cooking. Peel off the skins, halve, squeeze out the seeds, then coarsely chop.

3. Heat 3 tbsp of the oil in a saute pan, add the onions and cook over medium heat, stirring occasionally, for 3–4 minutes, until soft but notbrown. Add the tomatoes, garlic, oregano, tomato paste, salt, pepper, sugar, and bouquet garni, then stir to combine.

4. Cover the pan and simmer over very low heat for 15 minutes. Uncover and continue cooking, stirring occasionally, until thick, about 15 minutes longer. Discard the bouquet garni and taste for seasoning.

5. Rinse the eggplant slices well in a colander under cold running water, to remove the salt. Dry the slices thoroughly on paper towels. Preheat the oven to 350°F (180°C).

6. Oil 2 baking sheets. Lay the eggplant slices on the sheets and brush with oil. Bake just until tender, turning once and brushing again with oil. It should take 20–25 minutes in total.

7. Spread about one-quarter of the tomato sauce over the bottom of a baking dish. Arrange one-third of the eggplant slices on top of the sauce in rows, overlapping them slightly. Cover with about a third of the basil, a quarter of the Parmesan, and a quarter of the mozzarella.

8. Repeat layering the sauce, eggplant, basil, Parmesan, and mozzarella to form 3 layers. Top with the remaining tomato sauce, mozzarella, and Parmesan. Bake in the oven for 20–25 minutes, until bubbling and lightly browned on top. Allow to cool for 15 minutes, then serve.

Variation: Tian of Mediterranean vegetables (Named after the traditional Provençal earthenware dish)

1. Omit the tomato sauce and mozzarella. Trim and slice 6 small eggplant (total weight about 2¼lb/1kg) and 3 large zucchini (total weight about 1lb 10oz/750g). Salt the slices and rinse as directed in the main recipe. Thinly slice 6 large onions. Heat 2 tbsp olive oil in a large frying pan and add the onions, salt, and pepper. Cover with foil and cook over low heat, stirring occasionally, for 20 minutes, or until soft and just beginning to turn brown.

2. Peel, seed, and chop 3lb 3oz (1.5kg) of tomatoes. Strip the leaves from 1 bunch of thyme. Cook the tomatoes and three-quarters of the thyme leaves in the pan, uncovered, as directed; it should take about 10 minutes longer to become a thick sauce.

3. Brush eight 6in (15cm) gratin dishes with oil. Spread most of the tomato mixture in each dish, reserving about 4fl oz (120ml). Cover with the eggplant and zucchini, alternating in a spiral pattern. Sprinkle each dish with 1 tsp olive oil, the remaining thyme, salt, and pepper. Bake for about 15 minutes. Add a spoonful of the reserved tomato mixture to the center of each dish. Sprinkle with another 1 tsp oil and 1 tbsp Parmesan cheese. Continue baking the tians for about 10 minutes, until they are completely tender when pierced with a knife.

Excerpted from Illustrated Step-by-Step Cook. Copyright © 2010 by Dorling Kindersley. Excerpted by permission of DK Publishing.