EGGPLANT BAKED WITH TOMATOES AND RICOTTA SALATA
I have always loved eggplant parmigiana, but the first time I tried preparing it at home, I found the standard recipe daunting: too much frying and too much cheese. I've been simplifying it ever since. This recipe is more pared-down than most. I baked the eggplants with a simple tomato, eggplant and garlic topping bolstered with fragrant herbs. I used ricotta salata, but other cheeses, including shavings of Parmigiano-Reggiano, fontina or mild pecorino, would be fine. Though the dish can be served hot from the oven, I prefer to let it cool somewhat, to let the flavors bloom. If made well in advance but not refrigerated, it can be reheated in a 300-degree oven for 20 minutes. And it makes for a handsome and delicious buffet dish.
Provided by Florence Fabricant
Categories brunch, dinner, casseroles, main course
Time 1h30m
Yield 6 to 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Use a little of the oil to brush the bottom of an oblong baking dish, like a lasagna pan, 9 by 13 inches. Snip off any stems from the eggplants but keep the leaves on. Quarter the eggplants vertically and place them skin side down in the baking dish. Brush the cut sides with oil, about a tablespoon. Season with salt and pepper. Place in the oven and bake 30 minutes.
- Remove from the oven, but keep oven on. Place the eggplant quarters on a cutting board. Use a sharp knife to cut away the flesh, quite close to the skin. Dice the flesh, then chop it fine, by hand or in a food processor. But don't let it become a purée.
- Heat 1 tablespoon of the oil in a heavy skillet. Add the ham and sauté on medium until it barely starts to brown. Add the garlic and oregano, sauté another 30 seconds, then add the tomatoes. Cook on medium-high until any juices from the tomatoes begin to reduce, about 5 minutes. Stir in the eggplant. Season with salt, black pepper and Espelette. Stir in 1/2 tablespoon of the remaining oil.
- Top the eggplant skins with this mixture, mounding it up a bit. Return eggplants to the baking dish. Top each with the cheese and drizzle with remaining oil. Bake 20 minutes, until eggplants start to sizzle and cheese has softened - it won't melt. Serve at once or let cool and serve at room temperature.
Nutrition Facts : @context http, Calories 91, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 277 milligrams, Sugar 3 grams
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Falak Sheer
[email protected]I'm not a huge fan of eggplant, but this recipe changed my mind. The eggplants were cooked perfectly and the tomatoes and ricotta salata added a delicious tang. I will definitely be making this again.
Live Asia
[email protected]This dish was delicious and easy to make. The eggplants were tender and flavorful, and the tomatoes and ricotta salata added a nice tang. I would definitely recommend this recipe.
Nakale Elizabeth
[email protected]Loved this recipe! The eggplants were cooked perfectly and the tomatoes and ricotta salata added a great flavor. Will definitely make this again.
Kaiolohia Luka
[email protected]This recipe is a keeper! The eggplants were tender and flavorful, and the tomatoes and ricotta salata added a delicious tang. I will definitely be making this again.
Abdulraheem chachar
[email protected]I love this recipe! It's so simple to make, yet so flavorful. The eggplants are always cooked perfectly and the tomatoes and ricotta salata add a delicious tang. I always get rave reviews when I make this dish.
Dama Damdoum
[email protected]This recipe was easy to follow and the results were delicious. The eggplants were tender and flavorful, and the tomatoes and ricotta salata added a nice tang. I would definitely recommend this recipe.
Naje muftah
[email protected]I wasn't sure how this recipe would turn out, but I was pleasantly surprised. The eggplants were cooked perfectly and the tomatoes and ricotta salata added a great flavor. I will definitely be making this again.
Hector L Diaz III
[email protected]This dish was delicious! The eggplants were soft and flavorful, and the tomatoes and ricotta salata added a nice touch. I would definitely make this again.
Brenda Mack
[email protected]I loved this recipe! It was easy to follow and the end result was amazing. The eggplants were cooked perfectly and the tomatoes and ricotta salata were a great addition. I would highly recommend this recipe.
Elizabeth Olla
[email protected]This recipe was a hit with my family! The eggplants were tender and flavorful, and the tomatoes and ricotta salata added a delicious tang. I will definitely be making this again.