Really good ( & easy ) eggplant recipe, had it for dinner tonight

[Guest guest]

* Exported from MasterCook *

 

Aubergine, Tomato and Parmesan Gratin

 

Recipe By :Patricia Wells

Serving Size : 4 Preparation Time :0:00

Categories : French Vegetables

Vegetarian Vegetarian Main Dishes

 

 

Amount Measure Ingredient -- Preparation Method

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6 small ( about 8 oz ) aubergines -- rinsed and dried

sea salt and pepper to taste

extra virgin olive oil

9 ounces tomato sauce

3 tablespoons freshly grated parmesan cheese

 

Preheat to 220 degrees C/ gas mark 7/ 425 degrees F

 

Prick the aubergines all over with a fork. This allows air to circulate as

they cook, they will roast rather than steam and the result will be a richer

flavor.

 

Place the aubergines directly on the oven rack, with another rack with a pan

close beneath it to collect any dripping juices. Roast until the aubergines

are soft and collapsed, or about 25 " .

 

Remove the aubergines from the oven and clip off the stems ( if any ), and a

small amount of the stem end and discard. Cut the aubergines in half

without cutting all the way through the bottom skin. Open like a book and

flatten. Repeat with each aubergine, placing them in a large baking dish.

Season with salt and pepper and drizzle with a small amount of olive oil.

Spoon tomato sauce over aubergines and sprinkle with the cheese.

 

Return the dish to the oven and bake until fragrant and sizzling--about 25 "

more. Serve warm or at room temperature.

 

Source:

" The Paris Cookbook "

 

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Serving Ideas : Serve with a green salad, French bread and red wine.

 

NOTES : (Aubergine is the French word for Eggplant) This particular recipe

has all the flavor but somewhat less of the cheese, fat and oil found in

the classic Italian eggplant Parmesan. Be sure and use a good quality fresh

cheese, parmigiano-reggiano ( if available ) is best.. Do not be tempted to

use pre-packaged shaker cheese, it will not taste the same.

 

This recipe is from Patricia Well's brand new " The Paris Cookbook " . It is

full of easy to make and delicious recipes, most credited to specific

Parisian restaurants. Information about the chef, and the location of the

specific restaurant are included with most of the recipes.