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Prep Time: 45 Minutes Cook Time: 3 Minutes |
Ready In: 48 Minutes Servings: 6 |
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I received a trial magazine from Coastal Living and I found this amazing recipe by Chef Jeff Jackson in the 11/2007 edition. It's a bit labor intensive but can be made in steps over a couple of days and is well worth it! Even the test kitchen and Coastal Living staff agree that this is one of the best eggplant dishes they've eaten! Haven't allowed for cooling. Ingredients:
1 lb eggplant, cut into 6 (1/2-inch slices) |
1 3/4 teaspoons kosher salt, divided |
1/2 teaspoon fresh ground black pepper |
1/4 cup extra virgin olive oil |
3 medium tomatoes, cut in half |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 fresh oregano sprig |
1 fresh thyme sprig |
1 bay leaf |
2 fresh basil leaves |
1/4 cup extra virgin olive oil |
6 pieces burrata cheese or 6 pieces buffalo mozzarella cheese |
1 1/2 teaspoons extra virgin olive oil |
6 fresh basil leaves, thinly sliced |
2 ounces freshly shaved parmesan cheese |
1/2 cup pancetta, cut into 1/8-inch cubes |
2 garlic cloves, chopped |
2 tablespoons olive oil |
1 cup artisan bread, cut into 1/8-inch cubes |
1/4 cup chopped fresh parsley |
1/4 cup freshly grated parmesan cheese |
1/4 teaspoon fresh ground black pepper |
Directions:
1. 6 SLICES MELTED EGGPLANT:.
2. Season both sides of eggplant slices with 1-1/4 tsps salt; let stand at least one hour.
3. Pat eggplant dry with paper towels, and sprinkle with pepper and remaining 1/2 tsp salt.
4. Heat oil in a large non-stick skillet over medium-high-heat.
5. Add eggplant slices; cook 3 minutes or until browned.
6. Turn slices over.
7. Cover, reduce heat to medium, and cook for 25 minutes or until eggplant is soft.
8. SLOW-ROASTED TOMATOES:.
9. Preheat oven 225ºF.
10. Sprinkle cut side of tomatoes with salt and pepper.
11. Place tomatoes, cut side down, in bottom of a 13 x 9 inch baking dish.
12. Top with oregano and remaining ingredients.
13. Cover with foil, bake at 225ºF for 2 hours.
14. Remove from oven, and cut slits in top of foil, allowing steam to escape.
15. PANGRATTATO:.
16. Heat a nonstick skillet over medium heat.
17. Add pancetta; cook 6 minutes or until crisp.
18. Add garlic, and cook 1 minutes.
19. Remove from pan.
20. Heat oil in pan over medium-high heat.
21. Add bread; saute 5 minutes or until toasted.
22. Remove from pan, and add to pancetta mixture.
23. Cool to room temperature.
24. Toss with parsley, Parmesan and parsley.
25. ASSEMBLY:.
26. Preheat oven to 375°F.
27. Place eggplant slices on a jelly-roll pan.
28. Top each with tomato half and 1 piece burrata or mozzarella.
29. Bake at 375° for 7 minutes or until thoroughly heated and cheese starts to melt.
30. Place on a platter, and drizzle oil over cheese.
31. Top evenly with basil and Parmesan.
32. Sprinkle with Pangrattato.
33. Enjoy with a nice robust wine!
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