Eggplant (Aubergine) and Goat Cheese Lasagnette |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This a recipe I changed slightly from a show called Season by Season with host Michael Chiarello. In the original recipe he only breads the eggplant with flour seasoned with pepper, but when I tried that it seemed too bland, so I coated them with the flour, dipped them in eggwhites, and coated them again with Italian breadcrumbs. It takes a little more time, but it is worth it! It tastes like it should come from a gourmet restaurant! Ingredients:
2 cups diced red bell peppers |
2 tablespoons minced garlic |
2 cups diced red onions (1/4-inch dice) |
4 tablespoons olive oil |
2 tablespoons tomato paste |
1 (28 ounce) can whole tomatoes, chopped |
1 1/2 cups strong chicken stock or 1 1/2 cups vegetable stock |
1 bay leaf |
2 tablespoons butter |
1 tablespoon finely chopped fresh oregano |
1 tablespoon finely chopped fresh flat-leaf parsley |
1 tablespoon finely chopped fresh basil |
2 1/2 lbs eggplants |
salt |
2 -4 cups pure olive oil or 2 -4 cups peanut oil, for frying |
1 cup all-purpose flour (more as needed) |
1/2 teaspoon fresh ground pepper |
1 cup all whites egg white, in the carton |
2 cups italian breadcrumbs (or as much as needed to bread eggplant) |
1/2 cup freshly grated parmesan cheese |
1/2 cup finely chopped fresh flat-leaf parsley |
1/2 cup chopped fresh basil |
1/2 lb chevre cheese (fresh goat cheese) |
3 tablespoons fine dry breadcrumbs |
Directions:
1. Directions for the Thick tomato sauce:.
2. Heat 3 tblspns olive oil in a heavy saucepan over medium-high heat until hot.
3. Add the bell pepper and sauté until brown, about 5 minutes.
4. Add the remaining 1 tablespoon olive oil, if necessary, and the garlic, and cook briefly until light brown.
5. Add the onion and cook until brown, about 5 minutes.
6. Add the tomato paste and stir to mix well.
7. Add the tomatoes and their juice, the stock, and bay leaf.
8. Bring to a boil, reduce the heat to low, and simmer the sauce until thick, about 25 minutes, be sure to stir often to prevent scorching.
9. Add the butter, oregano, parsley, and basil and stir well. Adjust the seasoning with salt and pepper.
10. Use immediately, or let cool, cover, and refrigerate for several days, or freeze for up to 1 month.
11. Directions for the lasgnette:.
12. Cut the eggplant lengthwise into 1/8 to 1/4-inch-thick slices. Salt for 20 minutes, then rinse thoroughly and pat dry.
13. Preheat the oven to 375°F.
14. Pour the olive oil into a large skillet to a depth of 1 inch and place over medium-high heat until hot, about 350°F Meanwhile, season the flour with the pepper.
15. Dredge the slices in the flour, then dip in eggwhites, and then coat with dry breadcrumbs.
16. Fry, turning once, until browned, about 2 minutes total. Drain on paper towels. Note: The oil should be hot enough to bubble while the eggplant is cooking but be careful not to let them burn.
17. Add more oil as necessary to maintain the oil at a depth of about 1 inch.
18. Spread a thin layer of the tomato sauce in the bottom of a 2-1/2-quart baking dish. Arrange a layer of eggplant in the dish to cover the bottom completely.
19. Spoon on another layer of sauce, and sprinkle with 2 tablespoons of the Parmesan, 1 tablespoon of the parsley and basil, and dot with one-third of the chevre.
20. Repeat the layering twice, beginning with eggplant and ending with chevre.
21. Do not press down on the layers.
22. Top with the remaining eggplant and then another thin layer of sauce.
23. Sprinkle with the remaining Parmesan (about 3 tablespoons), parsley (about 2 tablespoons), and the breadcrumbs.
24. Bake until browned and bubbling, about 20-30 minutes. Do not over-brown.
25. Let rest a few minutes before cutting into squares to serve. Serve hot or warm, drizzled with the garlic or basil oil if desired.
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