AUBERGINE PARMIGIANA RECIPE | JAMIE OLIVER RECIPES
Provided by: Jamie Oliver
Total time: 1 hours 30 minutes
|3 large firm aubergines|
|½ a bulb of spring garlic or 1 clove of regular garlic|
|1 heaped teaspoon dried oregano|
|2 x 400 g tins of quality plum tomatoes or 1kg fresh ripe tomatoes|
|1 bunch of fresh basil (30g)|
|3 large handfuls of Parmesan cheese (freshly grated)|
|2 handfuls of dried breadcrumbs|
|a few sprigs of fresh oregano|
|150 g buffalo mozzarella (optional)|
- Preheat a griddle pan or barbecue.
- Trim and slice the aubergines 1cm thick. Peel and finely chop the onion, and peel and finely slice the garlic.
- Place a large pan on a medium heat with 2 or 3 lugs of olive oil, add the onion, garlic and dried oregano, then cook for 10 minutes, or until the onion is soft and the garlic has a tiny bit of colour.
- If you’re using tinned tomatoes, break them up, and if you’re using fresh tomatoes (which will obviously taste sweeter and more delicious, if they’re in season), very quickly prick each one and put them into a big pan of boiling water for 40 seconds. Remove from the pan with a slotted spoon and put them into a bowl of cold water for 30 seconds, then remove the skins, carefully squeeze out the pips and cut up the flesh.
- Add the tomato flesh or tinned tomatoes to the onion pan, give the mixture a good stir, then put a lid on and simmer slowly for 15 minutes, or until thickened and reduced.
- Grill the aubergines on both sides until lightly charred – you’ll need to work in batches.
- Season the tomato sauce carefully with sea salt, black pepper and a tiny swig of wine vinegar, then pick in the basil. You can leave the sauce chunky or you can purée it.
- Spoon a layer of tomato sauce into a 15cm x 25cm baking dish, then add a fine scattering of Parmesan, followed by a single layer of aubergines. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.
- Pick and finely chop the oregano, then toss with the breadcrumbs and a little olive oil, then sprinkle on top of the Parmesan. Tear over the mozzarella (if using).
- Bake at 190°C/375°F/gas 5 for 30 minutes, or until golden, crisp and bubbly – it’s best eaten straight away, but it can also be served cold.
Calories 237 calories, FatContent 14.1 g fat, SaturatedFatContent 8.1 g saturated fat, ProteinContent 13.7 g protein, CarbohydrateContent 15.1 g carbohydrate, SugarContent 8.4 g sugar, SodiumContent 1 g salt, FiberContent 4 g fibre
EGGPLANT PARMESAN | RECIPES | WW USA
Provided by: WEIGHTWATCHERS.COM
Total time: 105 minutes
Prep time: 25 minutes
Cook time: 50 minutes
Yield: 6 servings
|6 spray(s) Cooking spray|
|2 pound(s) Uncooked eggplant(s) medium thickness, cut in 1/2-in-thick slices|
|2.75 tsp Table salt divided|
|1 tsp Fresh thyme chopped|
|0.25 tsp Black pepper freshly ground|
|2 tsp Extra virgin olive oil|
|2 large Uncooked shallot(s) finely chopped|
|1 pinch(es) Crushed red pepper flakes|
|28 oz Canned tomatoes whole plum variety|
|0.75 cup(s) Part-skim ricotta cheese|
|0.25 cup(s) Basil fresh, chopped|
|6 Tbsp Grated Parmigiano-Reggiano divided|
|2 Tbsp Panko breadcrumbs|
|0.5 cup(s), shredded Part-skim mozzarella cheese divided|
- Place racks in upper and lower thirds of oven and preheat to 425°F. Line 2 large baking sheets with parchment paper. Sprinkle eggplant slices on both sides with 2 tsp salt. Place eggplant slices in colander to drain a bit of their juices, about 30 minutes. Rinse and pat dry well. Generously coat both sides of eggplant with nonstick spray and divide between prepared baking sheets, arranging
in even layer. Season with thyme, 1⁄4 tsp salt, and black pepper, pressing so seasonings adhere. Roast, turning slices and rotating pans from top to bottom halfway through, until eggplant is golden brown and very tender, 20 to 25 minutes.
- Meanwhile, in large skillet, heat oil over medium. Add shallots and crushed red pepper and cook, stirring often, until softened, 4 to 5 minutes. Add tomatoes and 1⁄4 tsp salt and bring to boil over high heat, stirring and mashing with wooden spoon to break up tomatoes. Reduce heat to medium and cook, uncovered, stirring occasionally, until sauce thickens, about 20 minutes.
- In medium bowl, stir ricotta, basil, 1⁄4 cup Parmesan, and remaining 1⁄4 tsp salt. In small bowl, stir breadcrumbs and remaining 2 tbsp Parmesan.
- Increase oven temperature to 450°F. Lightly coat 10-inch square baking dish with nonstick spray. Spread 1⁄2 cup sauce in bottom of dish and top with single layer of eggplant. Dot eggplant with 1⁄2 cup ricotta. Top with 1⁄4 cup mozzarella, 10 to 12 slices of eggplant, 1 cup sauce, and remaining 1⁄2 cup ricotta. Top with remaining eggplant, 1⁄4 cup mozzarella, and sauce. Sprinkle with breadcrumbs. Bake on upper rack until top is golden and sauce is bubbly, about 15 minutes. Let stand for 5 minutes before slicing into 6 pieces.
- Serving size: 1 piece
Calories 105 kcal
JAMIE OLIVER’S EGGPLANT PARMESAN RECIPE – NYT COOKING
Provided by: Marian Burros
Total time: 1 hours 45 minutes
Yield: 4 to 5 servings
|3 medium-large eggplants, cut crosswise into 1/2-inch slices|
|1 large onion, finely chopped|
|1 large clove garlic, thinly sliced|
|1 1/2 teaspoons dried oregano|
|1 28-ounce can no-salt plum tomatoes or crushed tomatoes|
|1 tablespoon red wine vinegar|
|1/2 cup (packed) fresh basil leaves|
|Salt and freshly ground black pepper|
|1/2 cup freshly grated Parmigiano-Reggiano, or as needed|
|1/3 cup fine dry bread crumbs|
|1 tablespoon chopped fresh oregano leaves, optional|
- Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.
- Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and dried oregano and sauté another 30 seconds. Add tomatoes and their juices, breaking up whole tomatoes with your hands. Cover, reduce heat to low, and simmer 15 to 20 minutes.
- Add vinegar, basil and salt and pepper to taste. Into a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, spoon a small amount of tomato sauce, then add a thin scattering of parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. In a small bowl, combine bread crumbs and oregano, if using, with just enough olive oil to moisten. Sprinkle on top. If desired, recipe can be made to this point and refrigerated. Bring to room temperature before baking.
- Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.
@context http//schema.org, Calories 268, UnsaturatedFatContent 8 grams, CarbohydrateContent 36 grams, FatContent 12 grams, FiberContent 13 grams, ProteinContent 10 grams, SaturatedFatContent 3 grams, SodiumContent 1283 milligrams, SugarContent 18 grams