Saskatchcewan Menu of the Week -- 8 October 2005
Breakfast – Yogurt with fresh pear.
Lunch – Egg salad sandwich.
Dinner – Eggplant Parmigiana.
MELANZANA alla PARMIGIANA
(Eggplant Parmigiana adapted from Saveur magazine)
This Italian classic takes some time to make, but it’s well worth the effort. I usually grow eggplant in my garden, but this year they were a complete bust. I bought these at the Farmers' Market.
Take two medium eggplants (or lots of little ones of that’s what you find at the farmers’ market) and slice about 1/4 inch thick. Deep-fry the slices of eggplant in hot canola oil until they are browned on both sides. Drain on paper towels.
Meanwhile, make a tomato sauce: sauté 2 chopped cloves of garlic in 3T of olive oil. Add 10-or-so chopped Roma tomatoes (or one can of tomatoes with juice) and season with salt and pepper. Bring to a good boil over medium high heat, then turn down the heat and simmer until the sauce thickens, about 30 minutes. Add 1T dried basil near the end of cooking.
Assembly: In a 10-inch baking dish, spread half the tomato sauce. Cover with half the eggplant slices. Scatter in 1/2 cup of grated mozzarella cheese. Repeat with the rest of the tomato sauce, eggplant and another 1/2 cup of mozzarella. Top with some fresh basil leaves (if you have them) and 1/4 cup of freshly grated Parmesan cheese. Bake at 375 degrees for 25-30 minutes, until the top is bubbly and golden.
Breakfast – Yogurt with fresh pear.
Lunch – Egg salad sandwich.
Dinner – Eggplant Parmigiana.
MELANZANA alla PARMIGIANA
(Eggplant Parmigiana adapted from Saveur magazine)
This Italian classic takes some time to make, but it’s well worth the effort. I usually grow eggplant in my garden, but this year they were a complete bust. I bought these at the Farmers' Market.
Take two medium eggplants (or lots of little ones of that’s what you find at the farmers’ market) and slice about 1/4 inch thick. Deep-fry the slices of eggplant in hot canola oil until they are browned on both sides. Drain on paper towels.
Meanwhile, make a tomato sauce: sauté 2 chopped cloves of garlic in 3T of olive oil. Add 10-or-so chopped Roma tomatoes (or one can of tomatoes with juice) and season with salt and pepper. Bring to a good boil over medium high heat, then turn down the heat and simmer until the sauce thickens, about 30 minutes. Add 1T dried basil near the end of cooking.
Assembly: In a 10-inch baking dish, spread half the tomato sauce. Cover with half the eggplant slices. Scatter in 1/2 cup of grated mozzarella cheese. Repeat with the rest of the tomato sauce, eggplant and another 1/2 cup of mozzarella. Top with some fresh basil leaves (if you have them) and 1/4 cup of freshly grated Parmesan cheese. Bake at 375 degrees for 25-30 minutes, until the top is bubbly and golden.
