For the last two weeks, my Farmhouse Delivery basket has included adorable eggplants, a big bunch of basil, and gorgeous yellow and red tomatoes.
But here’s a sad little secret: I don’t like raw tomatoes. No matter how hard I try, I can’t make myself enjoy them. Happily, Fortune intervened, in the form of a New York Times blog post about eggplant parmesan made with eggs in the tomato sauce.
I was intrigued!
So I researched eggplant parm recipes, subtracted the breading and cheese, added fresh tomatoes and basil and… voila! Eggplant F’armesan (Faux + my veggies from a local farm = f’armesan. Dave told me I should call it Eggplant Amazon ’cause it’s eggplant for Amazon women. You can call it what you like.)
A note about quantities in this recipe:
I’m generally a stickler for measuring, but this recipe has no rules. Think about it: no rules! You can mostly just use your eyeballs and tastebuds and this will work. Have fun!
Makes a sizable pan; tastes better as days go by.
a few tablespoons olive oil
1-2 cloves fresh garlic, crushed
14.5 oz. can diced tomatoes (I like Muir Glen fire-roasted.)
salt & pepper
1. Preheat oven to 375F. Slice the eggplant and tomatoes in rounds that are about a 1/2 inch thick. Place in a bowl and toss with some olive oil. I used about 3 tablespoons for 6 tomatoes and 4 small eggplants.
2. Cover baking sheets with parchment paper and place the veggies in a single layer. Sprinkle generously with salt and pepper. Pop them into the oven for 20 minutes, then increase the temperature to 400 and roast for an additional 10 minutes.
3. While the veggies are roasting, chiffonade (aka, sliver) the basil. Here’s how: make a stack of basil leaves, roll into a cylinder (like a mini cigar), then slice very thinly crosswise. Instant chiffonade!
4. Heat 1/2 tablespoon olive oil in a saucepan over medium-high heat. Add crushed garlic and stir ’til fragrant – about 30 seconds. Don’t burn the garlic! Add the can of crushed tomatoes and the basil. Stir to combine, bring to a boil, then simmer ’til slightly thickened, about 10 minutes. Add salt and pepper to taste. Remove from heat and allow to cool to room temperature.
5. When the sauce is cool, scramble the eggs and mix them into the sauce. (This does not look delicious, but it will be yummy when it’s cooked, so overlook the raw eggs + sauce mess.)
6. When the veggies are done, let them cool a little bit, then eat a slice of eggplant and a slice of tomato. Savor the summery flavors and promise yourself not to sneak anymore – save them for the F’armesan! (I had some tomatoes left over and they were AWESOME with fried eggs for breakfast.)
7. Place a single layer of eggplant in the bottom of a baking dish. (I used a small oblong pan; an 8×8 square, a 9″ pie pan, or a loaf pan would all work, too.) Add a layer of tomatoes, then top with some tomato sauce. Repeat layers.
8. Reduce the oven temperature to 350 and bake for 30 minutes.
9. This is important: Remove the pan from the oven and let it rest for 40 minutes before slicing or eating. Really. Let it rest; you will be rewarded.
This is delicious warm and at room temperature. I’ve enjoyed it in the following ways:
- a big hunk alongside fennel sauteed with garlic, olive oil, and sausage
- a big hunk alongside cabbage sauteed with coconut oil, Italian herbs, and chicken thighs
- chopped into cubes and stir-fried with cabbage and sausage (for breakfast!)
- cold, out of the fridge, with my fingers, door propped open with my hip, in a feeding frenzy
Next up: a version with meat included in the sauce. I’ll share after I’ve perfected it. If you beat me to it, please post to in comments and tell us all about it.
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