Eggplant with Tomatoes, Ricotta and Parmigiano-Reggiano

Eggplant with Tomatoes, Ricotta and Parmigiano-Reggiano
By: Rosanna adapted from Williams Sonoma

“Good source of Protein- Low in Cholesterol”

2 medium globes eggplant (about 2lb), trimmed
Kosher salt
6 teaspoons extra-virgin olive oil
¼ cup finely chopped yellow onion (1/2 small yellow onion)
2 garlic cloves, pressed
1 can (14 ½ oz) petite diced tomatoes with juice
¾ Tablespoon dried basil
Freshly ground black pepper
1 cup part-skim ricotta cheese
¼ cup grated Parmigiano-Reggiano cheese
½ cup shredded part-skim mozzarella cheese

Cut off the stem ends of the eggplant, discard. Standing it upright on the widest cut end, cut the eggplant vertically into 8 slices, each about ½ inch thick (each eggplant will yield 4 slices; each slice shrinks to half of its size by the time it is done baking! This leaves 4 end pieces to finely cho). Finely chop the outer slices, which are mostly skin, and reserve.

Sprinkle both sides of the 8 eggplant slices lightly with kosher salt and layer them in a colander set over a plate. Place a second plate on top to weigh them down and let stand for 1-2 hours. Rinse the slices well and pat dry with paper towels.

Preheat oven to 400 degrees.

Lightly brush both sides of each eggplant slice, using 4 teaspoons of the olive oil for all of the slices. Arrange the slices in a single layer on a baking sheet. Bake them until the bottoms are lightly browned, about 15 minutes. Remove from oven.

Meanwhile, in a large, nonstick frying pan over medium heat, warm the remaining 2 teaspoons of oil. Add the onion and reserved chopped eggplant and sauté, stirring until tender, about 15 minutes. Add the garlic and sauté for 1 minute until fragrant. Add the tomatoes and their juice and the basil and bring to a boil. Reduce the heat to medium-low and simmer, stirring, until the sauce thickens, about 10 minutes. Stir in ¼ teaspoon salt and season with pepper.

In a small bowl, combine the ricotta, Parmigiano-Reggiano, and a grind of pepper and stir to blend.

Have ready a shallow, 1 ½ quart baking dish, 7x11 stoneware rectangular baking dish. Place 4 of the eggplant slices in a single layer in the dish. Divide the ricotta mixture evenly among the eggplant slices, spreading it slightly. Top with half of the tomato mixture, dividing it evenly among the slices, then top with the remaining 4 slices of eggplant. Spoon the remaining tomato mixture over the top, dividing evenly. Sprinkle evenly with mozzarella.

Cover the dish with foil. Bake until the sauce is bubbly and the eggplant is heated through, about 25 minutes. Remove from the oven and serve with spaghetti and garlic bread.

Makes 6 servings

Simple Spaghetti:
8oz spaghetti cooked according to package direction (about 10 minutes once water is at a boil), drain.

In a separate skillet heat ¼ cup extra virgin olive oil to a sizzle (on medium-high heat). Add 2 large garlic cloves, minced and ¼ teaspoon red pepper flakes. Constantly stir and sauté the garlic and pepper flakes until the garlic is golden, but not burned, taking it off the heat occasionally to flip in pan. Careful not burn.

Add drained pasta and toss in infused heated olive oil.

Plate up a slice of the Eggplant, with a dollop of noodles, sprinkled with Parmigiano-Reggiano, and toasted garlic bread.