marsha-tbay
Well-known member
Lasagnette of Eggplant and Goat Cheese
| FROM: The Tra Vigne Cookbook-Signed
Do not peel the eggplants. Cut them lengthwise into 1/8-inch-thick slices. Salt for 20 minutes, then rinse and dry.
Ingredients
Serves: Serves 6
2 eggplants, about 2-1/2 pounds total
Gray salt
2 to 4 cups pure olive oil or peanut oil for frying
1 cup all-purpose flour
1/2 teaspoon freshly ground pepper
1 recipe Thick Tomato Sauce
Generous 1/2 cup freshly grated Parmesan cheese
Generous 1/2 cup finely chopped fresh flat-leaf parsley
1/2 pound chabis (fresh goat cheese)
3 tablespoons fine dried breadcrumbs
Garlic oil (optional)
Directions
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 (since the eggplant is salted, no more is necessary). Dredge the slices in the flour and fry, turning once, until browned, about 2 minutes total. Drain on paper towels. The oil should be hot enough to bubble gaily while the eggplant is cooking. Add more oil as necessary to maintain the oil at a depth of about 1 inch.
Preheat the oven to 375 F. Spread a thin layer of the tomato sauce in the bottom of a 2-1/2-quart baking dish. A shallow dish (about 2 inches deep) is best.
Arrange a layer of eggplant in the dish to cover the bottom completely. Spoon on another layer of sauce, and sprinkle with 2 tablespoons of the Parmesan, 1 tablespoon of the parsley, and dot with one-third of the chabis.
Repeat the layering twice, beginning with eggplant and ending with chabis. Do not press down on the layers.
Top with the remaining eggplant and then another thin layer of sauce. Sprinkle with the remaining Parmesan (you should have about 3 tablespoons), parsley (about 2 tablespoons), and the breadcrumbs. (The dish can be made to this point a day ahead, covered and refrigerated. Return to room temperature before baking, or add another 10 minutes or so if baking straight from the refrigerator.)
Bake until browned and bubbling, about 30 minutes. Do not over-brown. Let rest a few minutes before cutting into squares to serve.
Tips
Build from the outside in to avoid making a lasagna with a big mound in the middle and no good stuff around the edges.
http://www.napastyle.com/recipe/recipe.jsp?productId=2812&rcode=em090830S3&cm_mmc=em-_-em090830S3-_-p-_-Eggplant
| FROM: The Tra Vigne Cookbook-Signed
Do not peel the eggplants. Cut them lengthwise into 1/8-inch-thick slices. Salt for 20 minutes, then rinse and dry.
Ingredients
Serves: Serves 6
2 eggplants, about 2-1/2 pounds total
Gray salt
2 to 4 cups pure olive oil or peanut oil for frying
1 cup all-purpose flour
1/2 teaspoon freshly ground pepper
1 recipe Thick Tomato Sauce
Generous 1/2 cup freshly grated Parmesan cheese
Generous 1/2 cup finely chopped fresh flat-leaf parsley
1/2 pound chabis (fresh goat cheese)
3 tablespoons fine dried breadcrumbs
Garlic oil (optional)
Directions
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 (since the eggplant is salted, no more is necessary). Dredge the slices in the flour and fry, turning once, until browned, about 2 minutes total. Drain on paper towels. The oil should be hot enough to bubble gaily while the eggplant is cooking. Add more oil as necessary to maintain the oil at a depth of about 1 inch.
Preheat the oven to 375 F. Spread a thin layer of the tomato sauce in the bottom of a 2-1/2-quart baking dish. A shallow dish (about 2 inches deep) is best.
Arrange a layer of eggplant in the dish to cover the bottom completely. Spoon on another layer of sauce, and sprinkle with 2 tablespoons of the Parmesan, 1 tablespoon of the parsley, and dot with one-third of the chabis.
Repeat the layering twice, beginning with eggplant and ending with chabis. Do not press down on the layers.
Top with the remaining eggplant and then another thin layer of sauce. Sprinkle with the remaining Parmesan (you should have about 3 tablespoons), parsley (about 2 tablespoons), and the breadcrumbs. (The dish can be made to this point a day ahead, covered and refrigerated. Return to room temperature before baking, or add another 10 minutes or so if baking straight from the refrigerator.)
Bake until browned and bubbling, about 30 minutes. Do not over-brown. Let rest a few minutes before cutting into squares to serve.
Tips
Build from the outside in to avoid making a lasagna with a big mound in the middle and no good stuff around the edges.
http://www.napastyle.com/recipe/recipe.jsp?productId=2812&rcode=em090830S3&cm_mmc=em-_-em090830S3-_-p-_-Eggplant