Eggplant and Roast Tomatoes Gratin |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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from The New York Times' The Temporary Vegetarian - /2010/04/26/the-temporary-vegetarian-healthy-eggplant-parmigiana/?src=twt&twt=nytimesdining Ingredients:
1/2 cup grated pecorino cheese |
1 cup panko breadcrumbs (japanese bread crumbs) |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
3 tablespoons extra virgin olive oil |
2 teaspoons minced parsley |
1 cup red grape tomatoes |
1 cup yellow grape tomatoes |
14 basil leaves, roughly chopped |
1/4 teaspoon red pepper flakes |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 1/4 cups tomato puree |
5 large garlic cloves, peeled and thinly sliced |
2 -2 1/4 lbs eggplants, peeled and cut into 1-inch cubes |
1/3 cup extra virgin olive, plus more for drizzling |
1 cup fresh whole milk buffalo mozzarella (grated or finely chopped) or 1 cup other mozzarella cheese (grated or finely chopped) |
Directions:
1. For the bread crumbs: In a medium bowl, combine pecorino, panko, salt, pepper, olive oil, and parsley. Mix well until crumbs are evenly coated with oil. Set aside.
2. Preheat oven to 375 degrees. In a large bowl, combine red tomatoes, yellow tomatoes, basil, red pepper flakes, salt, black pepper, tomato puree, garlic, eggplant and 1/3 cup olive oil. Add half of the bread crumb mixture. With your hands or two spoons, gently mix the vegetables and bread crumb mixture until thoroughly combined.
3. Pour into a 9 x 13 baking dish and top with remaining bread crumb mixture. Sprinkle the mozzarella over the top. Bake, uncovered, until eggplant is tender and top is lightly browned, 45 to 60 minutes; if after 30 minutes the top is browning too rapidly, cover the dish with foil for the remaining cooking time. Remove from oven, and let rest for 10 minutes before serving. Drizzle olive oil to taste over each serving, if desired.
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