Ready In: 1 Hour
Serves: 8
Wine Pairing: Merlot
What You Will Need:
- 2 medium to large eggplant, sliced about 1/2″ thick
- EVOO
- S & P
- 1 quart (or so) of my homemade 'Rustic Tomato Sauce' (Or, you can substitute it for a 28 oz. can of crushed tomatoes with 4 minced cloves of garlic and some S&P added)
- 3 T. minced parsley
- 1 T. thyme leaves
- 12 oz. creme fraiche (heavy cream)
- 4 oz. parmesan cheese, grated
- lemon zest to taste
Method:
- Prepare my 'Rustic Roasted Tomato Sauce'.
- Preheat oven to 375 F.
- Sprinkle eggplant slices with S&P and a light coat of olive oil. Heat a large skillet over med-high heat and fry eggplant slices in batches until golden on both sides. Set aside.
- Prepare the creme fresh or heavy cream: pour into a small saucepan and bring to a simmer over medium heat. Reduce to about 1 cup, then stir in half of the grated parmesan and all of the chopped herbs. Season with a pinch S&P and set aside.
- Lightly coat a layer of EVOO in a 9″ casserole pan. Lay out a single layer of eggplant. Pour on a thin layer of the rustic tomato sauce, lemon zest and a sprinkle of parmesan. Make another layer of eggplant and pour over the rest of the sauce. Pour over the reduced creme fraiche or cream and sprinkle on a final layer of parmesan cheese.
- Bake uncovered until browned and bubbling, about 25-30 minutes.
Let Cool and Serve With a Salad and Low Fat Cottage Cheese!
Recipe Adopted From 'FarmHouseTable':)
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