|
Post by showmedot on Jul 7, 2014 14:23:28 GMT -6
Hubby loves eggplant; I could happily live out my days never again going near the stuff. Classify it with okra for me.
However, I concede every so often and cook eggplant. Gotta admit even **I** liked my latest effort.
Regular ol' eggplant sliced crosswise, dipped in good EVOO, s&p, baked on a sheet pan. Let cool before assembling.
Cooked up this fantastic San Marzano tomato sauce, lotsa garlic.
Layer of eggplant, smeared liberally with whole milk ricotta, slices of fresh mozzarella, [ DUH! Layer of tomato sauce here], sprinkles of shredded fresh basil off my plants, topped with freshly grated Parmigiano-Reggiano (the real stuff). Repeat layers and bake until oozy and bubbly.
Fantastic! I had seconds. Those San Marzano tomatoes in the sauce with a good dollop of superb balsamic vinegar--yup, killer.
Forget that breaded crap restaurants overcharge for. THIS stuff was orgasmic.
|
|
|
Post by woodrowli on Jul 7, 2014 21:24:33 GMT -6
Hubby loves eggplant; I could happily live out my days never again going near the stuff. Classify it with okra for me. However, I concede every so often and cook eggplant. Gotta admit even **I** liked my latest effort. Regular ol' eggplant sliced crosswise, dipped in good EVOO, s&p, baked on a sheet pan. Let cool before assembling. Cooked up this fantastic San Marzano tomato sauce, lotsa garlic. Layer of eggplant, smeared liberally with whole milk ricotta, slices of fresh mozzarella, sprinkles of shredded fresh basil off my plants, topped with freshly grated Parmigiano-Reggiano (the real stuff). Repeat layers and bake until oozy and bubbly. Fantastic! I had seconds. Those San Marzano tomatoes in the sauce with a good dollop of superb balsamic vinegar--yup, killer. Forget that breaded crap restaurants overcharge for. THIS stuff was orgasmic. Two tracks colliding on one train or something like that. I fixed what I call Eggplant lasagna last night. No real recipe exists for it. I think it is my own invention. I basically make eggplant Parmesan in the oven using just Eggplant and fresh asado and Parmesan cheese. That becomes my stuffing, For the "Lasagna" Pasta I use zucchini thinly sliced lengthwise to look like lasagna. I layer it like I was making lasagna the eggplant being the "Meat" also toss Mozzarella and Ragu with mushrooms on top of the eggplant layers. top it off with more Ragu, and a mixture of Asado, Mozzarella and Parmesan. Bake in a 375 oven until it is bubbly and the top layer of chees is browned.
|
|
|
Post by stevec on Jul 8, 2014 6:22:24 GMT -6
I never get invited to these dinners. Nobody loves me, nobody cares.
ol' lonesome Steve
|
|
|
Post by woodrowli on Jul 8, 2014 6:29:11 GMT -6
Hubby loves eggplant; I could happily live out my days never again going near the stuff. Classify it with okra for me. However, I concede every so often and cook eggplant. Gotta admit even **I** liked my latest effort. Regular ol' eggplant sliced crosswise, dipped in good EVOO, s&p, baked on a sheet pan. Let cool before assembling. Cooked up this fantastic San Marzano tomato sauce, lotsa garlic. Layer of eggplant, smeared liberally with whole milk ricotta, slices of fresh mozzarella, sprinkles of shredded fresh basil off my plants, topped with freshly grated Parmigiano-Reggiano (the real stuff). Repeat layers and bake until oozy and bubbly. Fantastic! I had seconds. Those San Marzano tomatoes in the sauce with a good dollop of superb balsamic vinegar--yup, killer. Forget that breaded crap restaurants overcharge for. THIS stuff was orgasmic. EORGOT TO MENTION, THAT SOUNDS GREAT.
|
|
|
Post by woodrowli on Jul 8, 2014 6:32:37 GMT -6
I never get invited to these dinners. Nobody loves me, nobody cares. ol' lonesome Steve Don't worry Steve. Next time I make my fantastic Octopus with turnips & Chocolate chips casserole, I'll invite you over.
|
|
|
Post by showmedot on Jul 8, 2014 9:31:37 GMT -6
San Marzano tomatoes are incredible. I kept reading these foodie blogs raving about using nothing but San Marzano tomatoes for Italian dishes and thinking, "Yeah, right. Canned tomatoes are canned tomatoes." I was soooooo wrong. But you want to be cautious. Get Cento brand in the bright yellow can. Those are from Italy. The ones in the white can are grown in the States and aren't anywhere near as good, so said Amazon reviewers. (Sorry, Woodrow, but you're welcome to the world's supply of Ragu. I don't like it nearly as much as Classico if using canned marinara.) Asiago cheese would be a great addition. I may add it next time I make this stuff. It's yummylicious. Thanks for that hint. P.S. You don't top that casserole with marshmallows, maybe? I bet that would make it even more...ummm...well, you know.
|
|
|
Post by Jim on Jul 8, 2014 10:45:20 GMT -6
San Marzano tomatoes are incredible. I kept reading these foodie blogs raving about using nothing but San Marzano tomatoes for Italian dishes and thinking, "Yeah, right. Canned tomatoes are canned tomatoes." I was soooooo wrong. But you want to be cautious. Get Cento brand in the bright yellow can. Those are from Italy. The ones in the white can are grown in the States and aren't anywhere near as good, so said Amazon reviewers. (Sorry, Woodrow, but you're welcome to the world's supply of Ragu. I don't like it nearly as much as Classico if using canned marinara.) Asiago cheese would be a great addition. I may add it next time I make this stuff. It's yummylicious. Thanks for that hint. P.S. You don't top that casserole with marshmallows, maybe? I bet that would make it even more...ummm...well, you know. Hi Dot: LB and I love eggplant... Your recipe sounds fantastic. In the summer sometimes we slice eggplant into 1/2 inch disks, brush with olive oil and grill on the Webber. Then we top each disk with sliced tomatoes, fresh basil and fresh mozzarella and broil for just a few minutes. Drizzle with some balsamic and olive oil and eat (like a warm caprese salad.) Super simple and yummy too! I'll be sure to try those Cento brand San Marzano tomatoes. Jim
|
|
|
Post by Jim on Jul 8, 2014 11:03:08 GMT -6
I never get invited to these dinners. Nobody loves me, nobody cares. ol' lonesome Steve Steve, If you ever make it out west, we'll grill something. Maybe we could catch a game at Mile High on January 18?
|
|
|
Post by showmedot on Jul 8, 2014 11:35:46 GMT -6
Here's how I made the sauce, Jim. Heat a couple tablespoons EVOO until shimmering. Reduce heat to med-low and stir in a medium-sized onion, coarsely chopped. Saute until nearly translucent and add 2-3 cloves chopped garlic. Continue until the aroma drives you bonkers, but don't allow either to brown.
Meanwhile, drain 28-oz. can tomatoes and chop (or use Cento diced ones) and add, bringing to boil then reducing heat till just simmering. Simmer for about 45 minutes, stirring occasionally, until thick. Remove from heat and stir in 1/2 Tbsp. good balsamic vinegar (or wine vinegar) and 1/2 tsp. sugar. Taste, adding s&p as needed.
That's the sauce, and it's fantastic, but hey, tinker with it however you like. I probably will.
With a 1-lb. eggplant, about 8 oz. fresh mozzarella, a 15-oz. carton of ricotta, about 1/2 c. grated Parmesan and however much shredded fresh basil seems right, you've got the makings for two very generous servings. Bake as Woodrow does at 375 until really bubbly. About 45 mins.
|
|
|
Post by showmedot on Jul 8, 2014 11:39:07 GMT -6
Oh, I forgot. I added a 14-oz. can of regular unsalted diced tomatoes, drained. Those are generally more flavorful than salted ones and a little sweeter than the San Marzanos, I thought.
|
|
|
Post by stevec on Jul 8, 2014 12:06:44 GMT -6
I never get invited to these dinners. Nobody loves me, nobody cares. ol' lonesome Steve Don't worry Steve. Next time I make my fantastic Octopus with turnips & Chocolate chips casserole, I'll invite you over. lol, yeah, okay, my stomach is going to be queezie for the next month, I'll get back to you. Chocolate chip casserole sound good.
|
|
|
Post by stevec on Jul 8, 2014 12:19:20 GMT -6
I never get invited to these dinners. Nobody loves me, nobody cares. ol' lonesome Steve Steve, If you ever make it out west, we'll grill something. Maybe we could catch a game at Mile High on January 18? I don't do snow anymore, and neither does Payton Manning, ever. When I had my camper I may have been able to do some grilling & a BASEBALL game out your way, but our camping days are over too.
|
|
|
Post by stevec on Jul 8, 2014 12:27:57 GMT -6
Dot,
Gonna try those Cento San Marzano tomatoes.
|
|
|
Post by ken on Jul 8, 2014 15:38:06 GMT -6
I'm hungry!!
|
|
|
Post by woodrowli on Jul 8, 2014 17:15:50 GMT -6
I'm hungry!! My wife and I will be having our Iftar meal of the day in about 4 hours. Tonight it will be water and a salad. with a few garnishes like Fresh Zucchini, Sweet potatoes, Corn on the cob, Stuffed Dates, Broiled Salmon and some pastries.
|
|