Last week I made some ratatouille. I was inspired because while taking stock of my refrigerator I realized I had all the ingredients but the eggplant. When I went to the store to get the final necessity to make my dish all they had were massive eggplants. Even though I only needed half that was fine – when life give you eggplants what else can you do but make more things. This weekend as I was cleaning out the freezer I found a Tupperware full of tomato sauce. Clearly I did a total freezer overhaul this weekend. Not only did I discover the sauce, I used some bananas I found to make these muffins. This was all to make room for some new soup. Don’t worry too much the freezer is completely full once again. Left with half of a giant eggplant and a container of tomato sauce I decided baked eggplant it was. I didn’t really want to fry anything and I guess I was in the mood to get in touch with my Italian roots this week.
This dish was perfect for the grey weather we have been having. Its hearty and warm without being too heavy.
Thank you to Lidia’s Italy for the delicious recipe inspiration.
Half of a giant eggplant (sorry I am really bad about estimating pounds etc) I would equate this to one medium sized eggplant.
2 cups of chunky tomato sauce (my sauce has roasted red peppers in it which added flavor) if not you could add these to the dish
1/2 cup black olives chopped small
2 tablespoons fresh basil chopped
2/3 cup grated Parmesan or Romano cheese
Slice the eggplant into crosswise pieces about a 1/2 inch in width. My eggplant was already halved so I ended up with semi-circles instead of rounds this turned out to work better for overlapping in the baking dish anyway. Sweat the eggplant by salting both side of each pieces and placing in a colander in the sink. Weight down the eggplant by placing a bowl or plate of the vegetables and putting cans on top. Allow to drain for about 30-45 minutes then rinse and pat dry.
Preheat the oven to 400 degrees
Stir together the olives tomato sauce and basil. In a square baking dish spread about 3/4 of a cup of sauce to cover the bottom. Layer half of the eggplant over the sauce – I had to overlap to get it all to fit. Spread about half of the remaining tomato sauce over the eggplant layer and then sprinkle half of the cheese over the sauce. Repeat this process to create the second layer.
Cover the baking dish with aluminum foil – arch the tin foil if necessary so that it does not touch the cheese. Bake for 45 minutes then uncover and continue baking for an additional 10-15 minutes. The sauce and cheese should be bubbly and golden brown on top. Let the eggplant rest for 20 minutes out of the oven then serve. This dish was very tasty warm but reheated well too.