No-Fry Eggplant Parmesan

Adapted from Cooking for Two: 120 Recipes for Every Day and Those Special Nights by Mark Scarbrough and Bruce Weinstein (Morrow Cookbooks, 2005)

• 2 small eggplants (sometimes called baby eggplants, about 7 ounces each), peeled and cut into 1/2 inch thick slices
• 1 teaspoon salt
• 3 tablespoon olive oil
• 1 small onion, minced
• 1 large garlic clove, minced
• 1 tablespoon chopped fresh oregano, or 1/2 teaspoon dried oregano
• 1 teaspoon chopped fresh basil, or 1/2 teaspoon dried basil
• 1/4 teaspoon freshly ground black pepper
• One 14 1/2-ounce can diced tomatoes
• 2 ounces Parmigiano-Reggiano, shaved
• 1/4 teaspoon grated nutmeg

• 1. Sprinkle the eggplant slices with 1/2 teaspoon of the salt. Stack them vertically in a colander, or lay them out on a paper towel to drain, If they’re laid on paper towels, they should be turned once while draining. Let stand for 30 minutes, then blot dry with clean paper towels.
• 2. Meanwhile, position the rack in the center of the oven and preheat the oven to 400°F.
• 3. Rub 2 tablespoons of the olive oil into the eggplant slices, place them on a lipped baking sheet to catch any drips, and bake for 15 minutes. Turn and bake for an additional 15 minutes, or until lightly browned. Remove from the oven and set aside; reduce the oven temperature to 350°F.
• 4. Heat a medium skillet or sauté pan over medium heat. Swirl in the remaining 1 tablespoon of olive oil, then add the onion and soften for 2 minutes, stirring frequently. Stir in the garlic, oregano, basil, pepper, and the remaining 1/2 teaspoon salt. Cook for 30 seconds, stirring constantly; then raise the heat to medium-high, pour in the tomatoes with their juice, and bring the sauce to a simmer. Cover, reduce the heat to low, and simmer for 30-35 minutes or until thickened. The dish can be made in advance up to this point. Cover the eggplant slices and the sauce and refrigerate separately for up to 24 hours; allow both to come back to room temperature before proceeding with the dish.
• 5. Layer the following in this order in a 6-cup casserole dish or an 8 inch square baking pan: one third of the tomato sauce, half the eggplant slices, half the cheese slices, 1/8 teaspoon grated nutmeg, half of the remaining tomato sauce, the remaining eggplant slices, the remaining cheese shavings, and the remaining 1/8 teaspoon grated nutmeg. Top with the remaining tomato sauce. You may have to cut the eggplant slices to make them fit in one layer, or you may have to overlap them a bit.
• 6. Bake, uncovered, for 25-30 minutes, or until thickened and bubbly. Let stand at room temperature five minutes before serving.

Nutrients per serving:
Calories: 405
Fat: 29g
Cholesterol: 25mg
Carbohydrate: 25g
Sodium: 1881mg
Protein: 15g
Total dietary fiber: 3g

January & February 2006

Photographer: iStockphoto.com/Valentyn Volkov

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