Tuesday, August 31, 2010

Aubergines Parmigiana

Adapted from Simple Mediterranean Cookery by Claudia Roden,
BBC Books, 2003.

A simple, relative quick Italian baked eggplant dish that's excellent.


1 large eggplant, sliced into 8 1/2" thick disks
1 & 1/2 14 oz. cans of diced tomatoes
2 tablespoons of extra virgin olive oil, and a
bit more for brushing eggplant slices
1 - 2 garlic cloves, minced
1 tablespoon fresh dill, coarsely chopped
1 tablespoon fresh cilantro, coarsely chopped
1 cup shredded parmesan
fresh mozzarella
Salt to taste


Lightly brush eggplant disks with olive oil and salt lightly;
place on tray under broiler for several minutes until slices
are light golden; turn and repeat. Remove from oven.

Heat 2 tablespoons of olive oil in saucepan and sauté
garlic for one minute; stir in diced tomatoes and herbs,
adding salt to taste; simmer for 5 - 6 minutes to allow
tastes to mingle, then remove from heat.

In a lightly greased baking dish, place 4 of the eggplant
disks, cover with half the tomatoes and half of the parmesan
cheese; add remaining eggplant, tomatoes, and parmesan,
then place two or three small wedges of fresh mozzarella
on each of the four stacks. Cook in preheated 350 degree
oven for 40 minutes. Remove and serve. Serves 4.


1. You can use any fresh (or dried) herbs you choose;
dill and cilantro are my first choices, others including
basil and Italian parsley will work just as well.

2. You can use either more of less parmesan, according
to taste.

3. As in other eggplant recipes, graffiti eggplants are my
eggplant of choice, but other varieties should work just as

4. This is another dish that carries over well in the refrigerator.

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