Tag Archives: Simply Recipes

Recipe: Eggplant Parmesan

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Foreseeing a free weekend at home and a busy week ahead, I wanted to make something for Sunday dinner that would carry F and me at least through Monday with leftovers. I didn’t feel like cooking meat so browsed through my bookmarked vegetarian recipes and came across this one from Simply Recipes. I’d never actually made eggplant parmesan but was eager to try my hand at it — plus, eggplants are abundant at the moment, so those two factors decided me.

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Eggplant parm does take some time — hence the Sunday evening project — but it’s worth it in the end. The procedure seems complicated, but bear with me, take it step by step, and you will be rewarded with cheesy deliciousness. F gave the it a rave review and it was just as good reheated the next day. I think traditionally the eggplant is fried, but this recipe “healthifys” a little bit by baking the eggplant rounds, saving quite a bit of oil.

Eggplant Parmesan (adapted from Simply Recipes; serves 4-6)

Ingredients

  • 3 large eggplants, sliced into 1/4-1/2 inch slices
  • to taste: salt
  • Simple tomato sauce:
    • 1 tbsp olive oil
    • 2 cans  (~800g ) whole peeled tomatoes
    • 1 large bunch fresh basil, chopped roughly
    • to taste: salt & pepper
  • Eggplant coating:
    • 1.5 cups breadcrumbs
    • 1.25 cups parmesan cheese, divided into 1/4 cup + 1 cup
    • 3/4 cup whole wheat (or plain) flour
    • 4 eggs, beaten
  • to taste: olive oil
  • 600-700g fresh mozzarella, sliced into 1/4 inch slices

Procedure

  • 1.5 hours before prep/assembly time, slice the eggplants and salt both sides of each slice, then lay them on top of paper towels to drain.
  • After 1.5 hours, preheat the oven to 215C (425F) and rub some olive oil over two baking sheets.
  • Bread & bake the eggplant: Pat the eggplant rounds dry. Grate the parmesan and place it in a shallow bowl; add the breadcrumbs and mix together. Put the flour in a second shallow bowl, and in a third bowl whisk the eggs together. One at a time, dredge the eggplant rounds in the flour, then egg, then breadcrumbs. Place the breaded rounds on the baking sheets, drizzle a little olive oil over them, then bake for 18-20 minutes, flipping the rounds at the halfway point.
  • While the eggplant is baking, make the tomato sauce (if you’re using your own sauce, feel free to ignore this step): combine olive oil, tomatoes, basil, salt, and pepper in a small saucepan and bring to a boil, then let simmer for 10-15 minutes until it begins to thicken and become fragrant. Set aside.
  • Slice the mozzarella.
  • Once the eggplant has finished baking, take it out and lower the oven temperature to 175C (350F).
  • Assemble eggplant parmesan: Spread 1/2 cup of tomato sauce in the bottom of a medium-sized glass baking dish. Place about 1/3 of the eggplant rounds over the sauce in a single layer. Place half the mozzarella on top of the eggplant and sprinkle 1/3 of the parmesan over the mozzarella. Place another 1/3 of the eggplant over the cheese, then spread 1 cup of tomato sauce over those. Add the rest of the mozzarella and 1/3 of the parmesan. Layer the rest of the eggplant rounds over the top, smother with the rest of the tomato sauce, and sprinkle the rest of the parmesan over everything.
  • Bake uncovered for 35 minutes, then let cool for 10 minutes before serving.

Enjoy!

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Recipe: Basil Pesto

green=good

green=good

Every summer since I can remember, my dad has made an amazing basil pesto with basil from the garden. He used to make it with pine nuts — the classic combination — but those are so expensive now that he has started using a mixture of pecans, walnuts, and almonds. We always eat it on whole wheat spaghetti — the secret to extra creaminess is a dollop of buttermilk or yogurt — with frozen peas on the side.

peas are a must

peas are a must

F and I had been wanting to make pesto for a while, and when Simply Recipes published a pesto recipe — which coincided with Cookie and Kate posting this dish — I knew it was time. My dad has always used the classic Silver Palate recipe, but as I forgot to write it down during my most recent visit, I went for the Simply Recipes version. Making pesto is so simple and satisfying: combine basil, nuts, cheese, garlic, and olive oil in a food processor, and blend until smooth. Toss with pasta or spread on pizza or a sandwich.

Do you have a favorite pesto recipe? How do you like to eat it?

Basil Pesto (adapted from Simply Recipes; makes 3 cups of pesto)

Ingredients

  • 4 packed cups basil leaves
  • 5-6 garlic cloves, minced
  • 1 – 1.5 cups grated parmesan and/or romano cheese
  • 1 cup nuts (I used 1/2 cup walnuts + 1/2 cup almonds)
  • 1 cup olive oil
  • to taste: salt & pepper

Procedure

  • Place the basil and garlic in a food processor and pulse until blended (you can use an immersion blender if you don’t have a food processor). Add the cheese and nuts and continue pulsing until the mixture is uniform.
  • Slowly add the olive oil while running the food processor continuously. Keep blending until the pesto reaches your desired consistency. Stir in salt and pepper.
  • Note: If you’re adding pesto to pasta, reserve/mix in 1/2 cup of the cooking liquid per 1 cup of pesto.

Enjoy!