Eggplant In Creamy Tomato Sauce Food

EGGPLANT PARMIGIANA (PARMIGIANA DI MELANZANE)

Steps:

• Preheat oven to 220°C / 430°F (200°C fan).
• Line three trays: Line three large trays with baking / parchment paper.
• Brush eggplant with oil: Brush eggplant slices on each side with oil.
• Bake 35 minutes: Arrange eggplant in a single layer on the trays and bake for about 35 - 45 mins or until browning and tender, turning the eggplant halfway. I put the trays on the top shelf, in the middle, then I put one tray on the floor of the oven. As each tray finishes, I remove the tray and move the others up.
• Cool: Remove from oven, leave on trays to cool.
• Sauté onions and garlic: Heat olive oil in a large skillet over medium-high heat. Sauté onions and garlic for 3 minutes until softened and just about to colour on the edges.
• Add remaining ingredients: Pour in the passata , canned tomatoes, water, oregano and sugar. Stir and bring to a simmer.
• Simmer 30 minutes: Simmer uncovered for about 30 - 40 minutes, stirring occasionally, until thickened, adding the basil stalks halfway through cooking (so they don't lose their flavour).
• The final consistency should be slightly thicker than a pasta sauce so it's spreadable and not leaching liquid, but not too pasty either. Add extra water a little at a time if required during cooking if it gets too thick. Remove the basil stalks and discard.
• Season: Stir in salt and pepper. (Remember, we get salt from the parmesan too, so no need to go overboard here)
• Reduce oven to 180°C / 350°F (160°C fan).
• Smear a little tomato sauce in the bottom of baking dish, 23 x 33cm / 9 x 13" (or thereabouts).
• Layer 1: Lay one third of the eggplant so it covers the base (some overlap is OK when layering eggplant). Spread 1/3 of the remaining sugo over eggplant. Drizzle with a little olive oil. Sprinkle with 1/3 of the parmesan, and 1/3 of basil leaves.
• Layer 2: Repeat another 1/3 each of eggplant, tomato sauce, olive oil, basil and parmesan.
• Layer 3 (top layer): Repeat again with remaining eggplant, tomato sauce and some olive oil. Do not put basil on top layer (we will garnish after baking). Scatter with remaining parmesan, then all the mozzarella.
• Bake for 25 mins until bubbling and golden.
• Rest: Let it rest for 5 to 10 minutes (easier to slice neatly). Scatter over remaining fresh basil leaves. Cut like lasagna and serve! (Optional: sprinkle with extra parmesan).

EGGPLANT AND TOMATO SAUCE

Steps:

• Heat oil over medium-high heat in a large deep skillet, when hot saute the garlic in olive oil.
• Add eggplant and cook about 3 minutes, until it begins to soften.
• Coarsely chop tomatoes and add them to the skillet along with the juices.
• Season with salt and pepper and simmer, uncovered about 15-20 minutes.
• Add fresh chopped herbs and serve over your favorite pasta.

EGGPLANT WITH TOMATO SAUCE

Steps:

• Cut eggplant into 1/2-in.-thick slices. Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes. , Rinse with cold water; drain and dry on paper towels. In a 2-qt. saucepan, heat oil over medium heat Add the tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. , Season with salt and pepper. Keep warm while preparing eggplant. In a large skillet, heat about 1/4 cup oil; brown eggplant, a quarter at a time, adding more oil as needed. Place on a serving platter one row at a time. Cover with sauce and sprinkle with cheese. Serve warm.

EGGPLANT (AUBERGINE) SAUCE FOR PASTA

Steps:

• In a very large kettle, heat olive oil over medium heat.
• Add onion and garlic; cook until the onion is soft.
• Add tomatoes, eggplant, bell pepper, tomato paste, basil, oregano, sugar, salt, pepper, and wine; stir.
• Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
• Put into hot jars and seal.
• Makes 7 pints or 4 quarts.
• Process in hot water bath for 40 minutes.
• This is very good served over pasta with Mozzarella cheese.

SAUSAGE AND EGGPLANT-STUFFED SHELLS IN TOMATO-BASIL CREAM SAUCE

Steps:

• In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat and saute the sausage until golden brown, stirring to break up the pieces, about 6 minutes. Add half of the onions and the eggplant, season with 3/4 teaspoon salt and 1/4 teaspoon crushed red pepper, and cook for 4 to 6 minutes, or until the vegetables are lightly caramelized and very soft. Add 1 tablespoon garlic and cook for 1 minute. Remove from the heat and transfer to a large bowl to cool.
• When the mixture has cooled to room temperature, stir in the ricotta or mascarpone cheese, spinach, 1/2 cup Parmesan cheese, and sugar. Stir to combine well.
• Lightly grease a deep 9 by 13-inch casserole or lasagna pan and set aside.
• Bring a large pot of salted water to a boil and cook the pasta shells until just al dente, 10 to 12 minutes. Drain and rinse under cold running water. Pat shells dry. Stuff the pasta shells with the sausage-eggplant mixture and place in the prepared casserole dish.
• In a large saucepan, heat the remaining tablespoon of olive oil over medium high heat and saute the remaining chopped onions until translucent, about 4 minutes. Add the remaining tablespoon of garlic and cook until fragrant, 1 to 2 minutes. Add the crushed tomatoes, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon crushed red pepper and cook for 5 minutes. Add the heavy cream and cook until the sauce is reduced in volume by about 1/3, about 20 minutes.
• Preheat the oven to 350 degrees F.
• Add the basil to the sauce and pour the sauce over the shells in the casserole. Sprinkle with the fontina cheese and the remaining Parmesan. Cover the casserole tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the sauce is lightly browned in spots and bubbly around the edges, about 15 minutes longer. Let stand for 10 minutes before serving.

EGGPLANT (AUBERGINE) WITH GARLIC CREAM SAUCE

Steps:

• Salt and sweat the eggplant pieces for 30 minutes.
• Preheat oven 400 degrees.
• Meanwhile, heat 1 Tb.
• olive oil, saute onion until limp and golden.
• Add rest of ingredients through salt& pepper.
• Bring to boil, reduce heat and simmer, uncovered for 30 minutes, until sauce is thick and chunky.
• Or use any tomato sauce you personally like.
• Best if thick and chunky.
• Boil the unpeeled garlic cloves in water to cover for 2 minutes.
• Can skip, if your cloves are already peeled.
• Drain, hit each clove lightly with mallet or flat side of large knife.
• Peel.
• Place in a small saucepan with stock to cover.
• Simmer for about 45 minutes.
• Replenish stock as needed.
• Whirl garlic and stock in blender until pureed.
• Set aside.
• Rinse and drain eggplant of salt.
• Brush a large baking sheet with 1/4 olive oil.
• Place in oven until hot.
• Place eggplant on hot pan.
• Bake 25-30 minutes.
• Check frequently, turn with tongs after 15 minutes, do not burn or allow to become crisp.
• Looking for soft, golden, and cooked eggplant.
• May need more oil.
• Drain and blot off oil with paper towel.
• Reduce oven to 350 degrees.
• Heat 4 Tbs.
• butter in heavy saucepan.
• Whisk in flour.
• Let roux cook over low heat, stirring constantly, for 3-4 minutes.
• Whisk in hot scalded milk.
• Cook gently, stirring frequently for 10-15 minutes.
• Add salt and pepper to taste,.
• and stir in garlic puree.
• Remove from heat.
• Beat egg.
• Beat some of sauce into the egg to temper.
• Beat egg into sauce.
• Taste for seasoning.
• Place half of tomato sauce on bottom of a 2quart pan.
• Spread 1/2 tomato sauce on bottom, top with 1/2 eggplant slices, spread remaining tomato sauce over eggplant, top with remaining eggplant.
• Pour the garlic cream sauce over all.
• Sprinkle with grated Parmesan cheese.
• Bake 45-60 minutes til golden brown and bubbling.
• Can be vegan leave off cheese.