Mark Bittmans Eggplant Parmesan Recipes

MARK BITTMAN'S EGGPLANT PARMESAN

Steps:

• Put 1/8 inch of oil in your largest skillet (the bigger the skillet, the faster you can get through sautéing the eggplant) and turn the heat to medium. Start trimming and slicing eggplant: 1/2-inch slices, or maybe 3/8-inch, but not as thin as 1/4 inch. When the oil shimmers, add the eggplant; you can crowd them as long as they don't overlap. Season with salt and pepper and cook, turning as necessary, until nicely tender and browned on both sides; drain on paper towels. Add more oil when necessary.
• Cook the onion in the remaining oil; when it's tender, add the tomatoes and some salt and pepper and cook at a lively simmer until saucy, 10 or 15 minutes. Heat the oven to 400.
• Eyeball your eggplant and your baking dishes and pick a nice dish that will work. I like a big oval gratin dish for this. Add a layer of eggplant, then tomato sauce, then cheese, then eggplant, tomato sauce, cheese. That will probably do, but you can make more layers if you like. Bake until the cheese is melted and the whole thing is bubbly, about 15 minutes. Sprinkle with parsley and serve hot or at room temperature.

MARK BITTMAN'S GRILLED EGGPLANT SALAD WITH YOGURT

Steps:

• Start a charcoal or wood fire or preheat a gas grill or broiler; rack should be no more than 4 inches from heat source. Cut eggplants in half lengthwise up to stem, but do not cut through. Spread about 2/3 of the onion and garlic between the eggplant halves and press the two sides back together.
• Grill eggplants, turning once or twice, until they are blackened and collapsed, 10 to 15 minutes. Do not worry if skin burns a bit. Meanwhile, mix remaining garlic and onion with yogurt; season to taste with salt, pepper and a little cayenne.
• When cooked, let eggplants cool a bit, then peel off skins and let cool further. Roughly chop eggplants, then mix with yogurt dressing. Serve at room temperature or chill if you like; in either case, garnish with parsley or mint

EGGPLANT PARMESAN - MARK BITTMAN

Steps:

• • Slice tops off of eggplants to check on thickness of the skin. If the skin is particularly thick, peel the eggplants. • Cut eggplant into ½ inch thick slices. • If you find the bitterness of eggplant distasteful, sprinkle the eggplant slices with salt, let rest in a colander for about an hour. Then rinse with water and pat dry. • Preheat oven to 350 degrees. • Put 3 tablespoons of olive oil in a large skillet over medium-high heat. When oil is hot, dredge eggplant slices, one at a time, in flour, shake off the excess flour, and place in the skillet for 3-4 minutes a side until browned. Fit as many slices of eggplant in your skillet at a time as you can without crowding them too much. Season with salt (if you did not salt the slices before cooking) and pepper. Once cooked on both sides, let eggplant slices rest on paper towels. Add more oil to the skillet as needed • Lightly oil a baking dish, then spoon a small amount of sauce into it, spreading as evenly as you can. Top with a layer of eggplant slices, followed by a thin layer of mozzarella and Parmesan, and topped with some basil leaves. Repeat the layers in this order until all ingredients have been used except for the basil and Parmesan you set aside for garnish, and add these last. • Bake for 20-30 minutes, or until bubbling hot.