Eggplant Parmesan and Caesar Salad

4 Apr

After a busy weekend of “projects” comfort food was on my mind. Comfort food in the form of cheese disguised as dinner. Yes Please!

Eggplant Parmesan

Serves 4

Sauce:

1 small onion diced

2 cloves garlic, finely chopped

1 jar of strained tomatoes

5 grind of black pepper

1 tbsp chopped fresh basil

300 grams of whole wheat linguine (if its whole wheat it makes all that cheese good for you….)

Eggplant Stacks:

1 large eggplant, sliced thinly

1 cup bread crumbs

1 cup grated parmesan cheese

3 eggs

chopped fresh basil for garnish

For the sauce, heat a pot on medium heat, add a splash of olive oil and saute the onions until soft (about 5 minutes). Add the garlic and saute for one more minute. Pour in the tomatoes, add the pepper and fresh basil and bring to a boil. Reduce to low and let simmer.

Leave the sauce to simmer away. Preheat your oven to 350 degrees. Slice your eggplant. Heat a large pan on medium high heat and add a splash of olive oil.  Set up an assembly line. Have your eggplant, followed by a bowl of the three eggs whisked together, followed by a bowl of the bread crumbs mixed with 1/4 cup of the parmesan cheese. Dip an eggplant slice into the egg mixture and let any excess slide off back into the bowl. Then place the slice into the breadcrumb/cheese mixture, ensuring it is coated, the shake off any excess. Transfer into the hot pan. Repeat until the pan is full.

Once the eggplant slices have browned on one side (only a few minutes), flip and brown on the other side. Remove from pan and transfer to a baking sheet. Make 8 stacks.

Add a splash more olive oil to the pan and repeat with another batch of eggplant slices. Continue until they are all cooked.


While you are cooking the eggplant take a small spoon and place a tbsp of the tomato sauce onto each of the 6 eggplant slices. spread evenly on the slice, and top with a generous sprinkle of parmesan cheese. When the next batch of eggplant slices are done, layer them on top of the slices 6 slices coated in sauce and cheese, and repeat the process until you have stacks. Then top with another tbsp of sauce and a generous serving of cheese. Place in the over for 25 minutes. While the eggplant parmesan stacks are baking boil a pot of water and cook your pasta. Once the pasta is cooked, toss it with the extra sauce.

Caesar Salad Dressing (adapted from Ina Garten)

2 tbsp white wine vinegar

1 tbsp fresh lemon juice

1 small garlic clove grated or garlic pressed

1 tsp dijon mustard

1/4 tsp black pepper

1/4 tsp salt

1 large egg yolk

1/2 cup olive oil

lots of freshly grated parmesan

Place all ingredients into a large bowl or glass and whisk together until there is no longer a separation of oil and vinegar. Toss with romaine lettuce (just enough to wet the leaves) and lots and lots of grated parmesan cheese. If you were being true to caesar salad form this would be the time to toss in the croutons. And, if you aren’t too tied to the no meat idea this also throw in some chopped bacon pieces.

To finish up put a heap of saucy pasta on the plate, followed by 2 stacks of eggplant parmesan stacks, garnish with fresh basil and serve some caesar on the side.

Sit back and let the food coma begin!

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One Response to “Eggplant Parmesan and Caesar Salad”

  1. Ashleigh April 4, 2011 at 8:02 pm #

    AMAZING!!

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