Ambient eggplant parmesan [vegetarian]
Aug 01 '00
You need:
1 big eggplant
1 big can diced tomato (24 oz?)
Canister of breadcrumbs
Mozzarella cheese
Parmesan cheese (real if possible)
12-14 fresh basil leaves
Dried basil and oregano
Two or three roma tomatoes
Four or five substantial cloves garlic
Olive oil
Big rectangular baking pan, knife, veg. peeler, can opener, two dishes or bowls, oven, potholders
First, preheat the oven to 350. This is why an oven is an important component in the "you need" list.
Peel and slice the eggplant. You want to pull off the stem bits that hang over the meat first, so you have as much usable eggplant as possible, then cut off the stem. I usually have to score the eggplant around the middle in order to peel it, since the skin is thick enough that vegetable peelers can't get a very good hold otherwise. Peel as you would a carrot, doing first one half and then the other, unless you don't peel carrots that way. When you have a white-but-rapidly-turning-brown eggplant, slice into half-inch thick rounds. You can cut the bigger rounds in half, if you want.
Get out the baking pan and set it in easy reach. Then get out two shallow bowls. If you have wide salad plates with a high rim, that would work really well. Pour some olive oil into one, about half an inch deep. Pour breadcrumbs into the other. Proceed to dip each slice of eggplant first into the olive oil, coating both sides, then into the breadcrumbs. Lay the pieces in the pan in one layer, covering the entire bottom. You may have to add more olive oil or breadcrumbs at some point. If you have enough pieces to make a second layer, hold on to them for a minute. Sprinkle the leftover breadcrumbs into the pan as well: no use throwing them out.
Here's the really layered part of the recipe.
Get out your trusty can opener and open the can of diced tomatoes. Pour the whole can over the pan of eggplant. Spread with a spoon to cover the whole surface area. Sprinkle dried basil and oregano over the layer. Get your knife and start slicing mozzarella cheese into ordinary slices. Arrange the slices to as to cover the layer of tomatoes. You can use as much cheese as you want. Put whatever second layer of eggplant you have left over the cheese, spacing evenly. Slice the roma tomatoes up and layer them as well. Slice the garlic cloves and lay them over the tomatoes. Sprinkle the whole thing with dried basil and oregano again. Place the fresh basil leaves at intervals over the dish as well. You may notice that basil is the keynote spice here; oregano just adds to the overall ambience.
Now, either grate some parmesan cheese, or bust out the can of Kraft. I would not recommend trying to slice parmesan, since it's a very hard cheese, and grated looks nicer on the finished product, anyway. Sprinkle the cheese over the whole concoction to finally finish the layering process.
Bake, uncovered, for about a half hour, or until things look nicely browned and the kitchen smells so good you can't stand it anymore.
This meal goes best with atmosphere. Set the table nicely, with candles and flowers. Turn down the lights. Toast a loaf of crusty Italian bread and serve with olive oil. Open a bottle of chianti. Don't you have any ambient music? How about jazz? Where did we put the good tablecloth? Do we even Have a good tablecloth? Perfect for long Sunday nights when all you want to do is have a glass of wine, a long conversation, and a rousing game of Trivial Pursuit afterward.
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Member: Eileen
Location: Ann Arbor, MI
Reviews written: 40
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