-
1
Trim the stem and bottom ends of each eggplant and, with a vegetable peeler, shave off ribbons of skin lengthwise, creating a zebra-striped pattern all around.
-
2
Slice the eggplants crosswise into 1/2-inch-thick rounds.
-
3
Lightly salt the slices on both sides, using about a tablespoon in all, and layer them in the colander, set in a bowl or the sink.
-
4
Invert a dinner plate over the piled slices, and weight it with cans or other heavy objects, to press out the vegetable liquid.
-
5
Let the rounds drain for 30 minutes to an hour, then rinse them, and pat dry with paper towels.
-
6
Meanwhile, arrange a rack in the middle of the oven and heat to 400.
-
7
Trim the stem end of the plum tomatoes, and cut them in half crosswise.
-
8
Squeeze the halves over a strainer set in a bowl, scraping out and catching the seeds in the strainer and collecting the tomato juices in the bowl.
-
9
Cut the tomatoes into 1/2-inch chunks, put them all in a bowl, and toss with the cubes of cheese, chopped basil, peperoncino, the remaining 3/4 teaspoon salt, and 4 tablespoons of the olive oil.
-
10
Brush the bottom and sides of the baking dish with about 2 tablespoons of the olive oil.
-
11
Lay the onion rounds in the bottom in one layer, with the garlic cloves scattered among them, and drizzle over them the remaining 2 tablespoons olive oil.
-
12
Lay the eggplant slices over the onions in an even layer, overlapping a bit if necessary.
-
13
Scatter the tomato and cheese chunks evenly on top of the eggplant, and drizzle the collected tomato juices all over.
-
14
Put the bread crumbs and all the dry seasonings in a bowl, toss to blend, then drizzle over them the 2 tablespoons olive oil, and toss well, until the crumbs are evenly moistened.
-
15
Sprinkle them evenly over the top of the eggplant, tomato, and cheese layer.
-
16
Tent the baking dish with a sheet of heavy aluminum foil, arching it so it doesnt touch the crumb topping, and pressing it against the sides.
-
17
Set the dish on the baking sheet, place in the oven, and bake for 45 minutes, until the juices are bubbling actively.
-
18
Remove the foil, and continue baking for another 30 minutes or so, until the eggplant is lightly caramelized on the edges but tender and easily pierced with the tip of a knife, and the bread-crumb topping is browned and crisp.
-
19
Let the eggplant rest for 20 minutes before serving (it will absorb the sauce, and the cheese will settle a bit, too).
-
20
Serve as you would lasagna, cutting portions with a knife and lifting them out with a wide spatula into warm shallow bowls.
-
21
If you like, sprinkle shredded fresh basil over each portion.
-
22
I know from years as a restaurateur that just about everyone, even the meat-and-potato type, loves eggplant parmigiana, hot from the oven, stuff ed with molten cheese.
-
23
I love that Italian-American classic, too, but there are many more great eggplant dishes Ive encountered in my travels through Italy, which I want to share with you.
-
24
In Sardinia, I was delighted to find a tradition of baked eggplant dishes, with ingredients, tastes, and textures that I knew would appeal to Americans.
-
25
Here are twoI couldnt choose between them, so I decided to give you both.
-
26
They have tomato: fresh tomatoes in one, savory tomato sauce in the other.
-
27
They have cheese: grated pecorino topping on one, a vein of young pecorino (or mozzarella) chunks in the other.
-
28
Best of all, they have thick layers of tender yet meaty eggplant.
-
29
And in these preparations, the eggplant slices dont need frying (as in most eggplant parmigiana recipes), which saturates them with more olive oil than necessary.
-
30
No frying and great flavorI love these and am sure you will, too.
-
31
These are practical dishes as well.
-
32
Best served hot, they are both also excellent at room temperature.
-
33
And you can prepare either in advance, baking it three-quarters of the way to start, then finishing it when your guests arrive.
-
34
Leftovers, if you have any, are a treat.
-
35
A baked-eggplant sandwich is one of my favorites!
