Eggplant Parmesan Rome 2008 Recipes

JAMIE OLIVER'S EGGPLANT PARMESAN

Jamie Oliver's Eggplant Parmesan image

This recipe is an adaptation of one found in Jamie Oliver's book, "Jamie's Italy." It's a healthier version than the traditional Italian-American juggernaut; it omits breading and frying the eggplant, and instead calls for roasting the eggplant until golden brown.

Provided by Marian Burros

Categories dinner, weekday, main course

Time 1h45m

Yield 4 to 5 servings

Number Of Ingredients 12

Ingredients

3 medium-large eggplants, cut crosswise into 1/2-inch slices
Olive oil
1 large onion, finely chopped
1 large clove garlic, thinly sliced
1 1/2 teaspoons dried oregano
1 28-ounce can no-salt plum tomatoes or crushed tomatoes
1 tablespoon red wine vinegar
1/2 cup (packed) fresh basil leaves
Salt and freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano, or as needed
1/3 cup fine dry bread crumbs
1 tablespoon chopped fresh oregano leaves, optional

Steps:

Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.
Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and dried oregano and sauté another 30 seconds. Add tomatoes and their juices, breaking up whole tomatoes with your hands. Cover, reduce heat to low, and simmer 15 to 20 minutes.
Add vinegar, basil and salt and pepper to taste. Into a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, spoon a small amount of tomato sauce, then add a thin scattering of parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. In a small bowl, combine bread crumbs and oregano, if using, with just enough olive oil to moisten. Sprinkle on top. If desired, recipe can be made to this point and refrigerated. Bring to room temperature before baking.
Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 12 grams, Fiber 13 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 1283 milligrams, Sugar 18 grams

EGGPLANT PARMESAN - ROME 2008

Eggplant Parmesan - Rome 2008 image

During a wonderful Italian vacation we ate a meal at a Jewish/Vegetarian restaurant in Rome. I had the Eggplant....it was so wonderful. I have tried to recreate it. It is very rich and tasty. Use an oven-proof baking dish.

Provided by Jb Tyler

Categories One Dish Meal

Time 1h15m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 eggplant, washed and sliced 3/4-inch thick
1 egg, beaten
2 tablespoons milk
1 garlic clove, finely minced
1 cup Italian seasoned breadcrumbs or 1 cup regular breadcrumbs
1 cup parmesan cheese, grated
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup mozzarella cheese, chunked into small pieces
1 (25 ounce) jar spaghetti sauce, good quality
4 tablespoons olive oil

Steps:

Whisk the egg and milk together. Set aside.
Put salt and pepper into bread crumbs.
Dip eggplant into milk/egg mixture, then into bread crumbs. Saute slices in olive oil until brown. Place slices in oven-proof dish, on top of the first layer of eggplant, spoon some sauce and sprinkle with the fresh garlic. Keep addling eggplant, sauce and garlic. Top with cheeses.
Bake 45 minutes at 350 degrees F.

Nutrition Facts : Calories 617.3, Fat 34.8, SaturatedFat 11.5, Cholesterol 98.4, Sodium 2302.1, Carbohydrate 50.7, Fiber 6.2, Sugar 21.7, Protein 26.8

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