LIDIA BASTANICH'S BAKED EGGPLANT IN TOMATO SAUCE (MELANZANE IN T
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
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.
TOMATO AND EGGPLANT TIAN
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Position the oven rack in the center of the oven. Preheat the oven to 375 degrees F.
- In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides. Remove to a plate and repeat with the onion slices.
- Rub a small flameproof baking dish with the garlic clove. Layer the eggplant, onions, and tomato slices in rows in the baking dish. Drizzle a little more olive oil on top. Cover the baking dish with aluminum foil and bake until heated through and the tomatoes are soft but still hold their shape, about 20 minutes. Remove the baking dish and set the oven to broil. Sprinkle the tomatoes with the shredded cheese and broil to melt and brown the cheese, about another 2 minutes. Remove from the oven and serve.
FRIED EGGPLANT WITH CHICKPEAS AND MINT CHUTNEY
In this gently spiced vegetable dish, baby eggplant slices are first fried until golden, then braised with chickpeas, tomatoes and garam masala until soft, velvety and richly flavored. A quickly made fresh mint chutney adds a complex, herbal, spicy note thanks to the jalapeño in the mix. Serve this over rice or with flatbread as a main course, or on the side of grilled meats or fish.
Provided by Melissa Clark
Categories dinner, vegetables, main course, side dish
Time 45m
Yield 2 to 3 servings as a main course, 4 to 6 as a side dish
Number Of Ingredients 19
Steps:
- Season eggplant slices all over with salt. Heat a large skillet over medium-high heat, then add 1 tablespoon olive oil and heat until it thins out in the pan. Add enough eggplant slices to fit in one layer without overlapping. Cook until the bottoms are browned, then flip and continue to cook until well browned and soft, 3 to 5 minutes per side. Add more oil if needed. Transfer cooked eggplant to a plate lined with paper towels, and repeat with more oil and eggplant until all the eggplant is cooked. Taste eggplant and add more salt if necessary.
- Heat another tablespoon of oil in pan, then add the onions. Cook until softened and golden, about 4 minutes. Add garlic and cook until fragrant, 1 to 2 minutes longer. Add spices and cook for 1 minute, then add tomatoes, chickpeas and 2 tablespoons water.
- Partly cover the pan and let the mixture simmer until tomatoes start to break down, 10 to 15 minutes. Add eggplant to the pan and cook for another 5 to 10 minutes, until sauce thickens.
- While the eggplant cooks, combine all the ingredients for the chutney in a blender with 2 tablespoons water. Blend until puréed, about 1 minute. Taste and add more lemon juice or salt, or both, if needed.
- Serve the eggplant topped with the chutney and yogurt if you like.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 16 grams, Carbohydrate 71 grams, Fat 21 grams, Fiber 25 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 1541 milligrams, Sugar 23 grams
CHICKEN WITH EGGPLANT (LIDIA BASTIANICH)
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
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
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