Skipping one step in the traditional method of preparing eggplant parmesan saves time and mess and makes for a tastier result, at least if you really want to savor the star ingredients. That step is breading the eggplant before sauteing it. Generally, that breading is just a soggy mess by the time the dish is assembled and baked. Instead, this version is topped with fresh bread crumbs, which stay crunchy and let the fresh produce in this dish shine.
The second recipe here is for Caponata, a Sicilian specialty used to top bruschetta, pasta, polenta and more.
Eggplant Parmesan
2 medium eggplants
Olive oil
1 onion, chopped
2 cloves garlic, minced
1 can (28 oz.) tomato sauce
1 can (6 oz.) tomato paste
1 fresh tomato, chopped
About 1/3 cup dry red wine, optional
Handful fresh basil leaves, minced
Salt, sugar and pepper, to taste
1 lb. fresh mozzarella, sliced
2/3 cup to 1 cup grated parmesan
Fresh bread crumbs
Directions:
Peel eggplant and slice about ½ inch thick. Season with salt and pepper. Heat olive oil in large skillet and saute eggplant on both sides about 3-5 minutes, or until lightly browned and softened. Set aside on paper towels.
In same skillet, heat more olive oil. Saute onion about 3 minutes, or until soft, adding garlic near end of cooking time. Add tomato sauce, tomato paste and a tomato paste can full of red wine, if using. Bring to a boil, then reduce and simmer about 10 minutes. Add basil and season to taste with salt, pepper and sugar.
To assemble, spread about ¾ cup tomato sauce in the bottom of a 13×9 baking dish. Top with eggplant slices, cutting pieces to fill any gaps. You just want one layer. Top that with mozzarella slices, the remaining tomato sauce and parmesan. Bake at 400 degrees about 30 minutes or until bubbly, covering with foil if bread crumbs start to brown too much.
Caponata
1 lb. eggplant, cut into cubes
Extra virgin olive oil
1 yellow onion, chopped
2 small celery stalks, thinly sliced
1 cup crushed tomatoes
2 tablespoons capers
¼ cup each: raisins and chopped green olives
½ tsp crushed red pepper flakes
1/4 cup balsamic or red wine vinegar
Salt, pepper and sugar, to taste
Chopped fresh herbs (such as basil or parsley)
Directions:
Coat eggplant pieces with olive oil and season with salt and pepper. Roast in 425-oven about 30 minutes, turning once, until browned and tender.
In a skillet, saute onion and celery until soft. Add roasted eggplant and remaining ingredients. Cover and simmer about 10 minutes. Season to taste with salt, pepper and sugar. Serve warm, cold or at room temperature.
