Lidia Bastanichs Baked Eggplant In Tomato Sauce Melanzane In T Food

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LIDIA BASTANICH'S BAKED EGGPLANT IN TOMATO SAUCE (MELANZANE IN T



Lidia Bastanich's Baked Eggplant in Tomato Sauce (Melanzane in T image

Make and share this Lidia Bastanich's Baked Eggplant in Tomato Sauce (Melanzane in T recipe from Food.com.

Provided by zeldaz51

Categories     Vegetable

Time 2h

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs eggplants, about 6 to 8 ounces each
1 tablespoon kosher salt
2 cups light flavorful tomato sauce
1/3 cup pitted black olives, coarsely chopped
4 pickled pepperoncini peppers, drained, stemmed, and thinly sliced
2 tablespoons small capers, drained
2 tablespoons chopped fresh basil
1 cup grated pecorino cheese

Steps:

  • Trim the stem and bottom ends of each eggplant and, with a vegetable peeler, shave off ribbons of skin lengthwise, creating a zebra-striped pattern all around. Slice the eggplants crosswise into 1/2-inch thick rounds. Lightly salt the slices on both sides, using about a tablespoon in all, and layer them in a colander, set in a bowl or the sink. Invert a dinner plate over the piled slices, and weight it with cans or other heavy objects. Let the rounds drain for 30 minutes to an hour, then rinse them, and pat dry with paper towels.
  • Meanwhile, arrange a rack in the middle of the oven, and heat to 400 degrees F.
  • Put the tomato sauce in a bowl, and stir in the olives, sliced pepperoncini capers, and basil. Spread about 1/2 cup of the sauce over the bottom of a baking dish (I used a 9 X 9 dish, but the extra thick layers required an extra 20 minutes of baking time). Lay in half the eggplant slices in a single layer, overlapping if necessary. Drop spoonfuls of tomato sauce, another 1/2 cup total, on top of the eggplant layer, and sprinkle over it half the grated cheese. Lay in the remaining eggplant rounds in an even layer, spoon and spread the remaining sauce over them, and scatter the rest of the cheese all over the top.
  • Tent the baking dish with a sheet of heavy aluminum foil, arching it so it doesn't touch the cheese topping, pressing it against the sides. Set the dish on a baking sheet, place in the oven, and bake for 45 minutes, until the juices are bubbling actively. Remove the foil, and continue baking for another 15 minutes or so, until the cheese topping is golden brown and eggplant is caramelized on the edges yet tender and easily pierced with the tip of knife.
  • Let the eggplant rest for 20 minutes (to absorb the sauce). Cut portions with a knife, and lift them out with a wide spatula into warm shallow bowls.

CHICKEN WITH EGGPLANT (LIDIA BASTIANICH)



Chicken With Eggplant (Lidia Bastianich) image

Saw Lidia preparing this dish but didn't listen to the amounts in the recipe. So, I placed a request in the Recipes Forum and 1Steve was kind enough to send me this link. It was posted in Flavor Junkie's October 4, 2006 blog.

Provided by Manami

Categories     Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

6 boneless skinless chicken breasts, pounded
2 medium eggplants
oil (for frying)
2 tablespoons butter
2 cups tomato sauce (preferably homemade)
1/2 cup grated romano cheese
12 leaves fresh basil (we used parsley, we don't do basil)
italian seasoning, to taste
1/2 cup white wine
2 tablespoons butter

Steps:

  • Preheat oven to 400ºF degrees.
  • Trim the eggplants, and peel if you prefer. Lidia stripes them,
  • Slice on an angle, so that you have 12 good slices in all.
  • Dredge the eggplant in flour that has been seasoned with salt, pepper & Italian seasoning.
  • Heat a large skillet (preferably with a lid), add enough oil to coat the bottom, and fry the eggplant on medium-high heat until caramelized on both sides.
  • Set aside on paper towels to drain while you make the chicken.
  • Lightly pound the chicken breasts and dredge in the seasoned flour.
  • Reheat the same skillet on medium heat, add two tablespoons of oil and tablespoons of butter, swirling to mix.
  • Cook the chicken until caramelized on the one side.
  • You want the chicken to brown--but do not try to hasten the process by cooking it on high heat.
  • You want to do it over gentle heat so as not to toughen the meat.
  • Turn them over to caramelize on the other side, and top each breast with two slices of eggplant, then a spoonful of sauce, two basil leaves, and a good sprinkling of cheese, and as much Italian seasoning as you want.
  • Let cook for about two minutes, turn up the heat to medium-high, add the wine to the pan, then the remaining tomato sauce.
  • Shake the pan a bit to mix, add in the last two tablespoons of butter and shake again to mix.
  • Put the lid on the pan (if your pan does not have a lid, cover with foil that has been sprayed with cooking spray) and finish cooking in the oven--approx 20 minutes.
  • Remove from oven and serve with a flourish.
  • Try to use homemade tomato sauce, this is one of those dishes where you will be greatly rewarded for using the homemade sauce.
  • To cut down on the fat/calories, you can grill or roast the eggplant instead.
  • It is this final oven cooking that makes the chicken meltingly tender and the wine, tomato sauce and butter transform themselves into an incredible sauce.

Nutrition Facts : Calories 357.3, Fat 14.8, SaturatedFat 8.6, Cholesterol 108.5, Sodium 790.6, Carbohydrate 17.7, Fiber 7.5, Sugar 8.1, Protein 36.3

BAKED EGGPLANT IN TOMATO SAUCE



Baked Eggplant in Tomato Sauce image

Yield serves 6

Number Of Ingredients 9

2 pounds small firm eggplants, preferably 6 to 8 ounces each
1 tablespoon kosher salt
2 cups Marinara Sauce (page 384), Tomato Sauce (page 385), or other light flavorful tomato sauce
1/3 cup pitted oil-cured black olives
4 Tuscan-style pickled peperoncini, drained, stemmed, and thinly sliced (about 1/4 cup)
2 tablespoons small capers, drained
2 tablespoons chopped fresh basil leaves
1 cup freshly grated pecorino (or half pecorino and half Grana Padano or Parmigiano-Reggiano, for a milder flavor)
A large colander; a 3-quart baking dish, 9 by 13 inches, or other shallow casserole of similar size; heavy aluminum foil; a baking dish

Steps:

  • Trim the stem and bottom ends of each eggplant and, with a vegetable peeler, shave off ribbons of skin lengthwise, creating a zebra-striped pattern all around. Slice the eggplants crosswise into 1/2-inch-thick rounds. Lightly salt the slices on both sides, using about a tablespoon in all, and layer them in the colander, set in a bowl or the sink. Invert a dinner plate over the piled slices, and weight it with cans or other heavy objects, to press out the vegetable liquid. Let the rounds drain for 30 minutes to an hour, then rinse them, and pat dry with paper towels.
  • Meanwhile, arrange a rack in the middle of the oven, and heat to 400°.
  • Put the tomato sauce in a bowl, and stir in the olives, sliced peperoncini, capers, and basil. Spread about 1/2 cup of the sauce over the bottom of the baking dish. Lay in half the eggplant slices in a single layer, overlapping a bit if necessary. Drop spoonfuls of tomato sauce, another 1/2 cup total, on top of the eggplant layer, and sprinkle over it half the grated cheese. Lay in the remaining eggplant rounds in an even layer, spoon and spread the remaining sauce over them, and scatter the rest of the cheese all over the top.
  • Tent the baking dish with a sheet of heavy aluminum foil, arching it so it doesn't touch the crumb topping, and pressing it against the sides. Set the dish on the baking sheet, place in the oven, and bake for 45 minutes, until the juices are bubbling actively. Remove the foil, and continue baking for another 15 minutes or so, until the cheese topping is golden brown and the eggplant is caramelized on the edges yet tender and easily pierced with the tip of a knife.
  • Let the eggplant rest for 20 minutes (to absorb the sauce). Cut portions with a knife, and lift them out with a wide spatula into warm shallow bowls.

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