Eggplant Parmesan

Recipe adapted from Jamie's Italy by Jamie Oliver

3 medium-large eggplants, cut crosswise into ½-inch slices
Olive oil
1 large onion, finely chopped
1 large clove garlic, thinly sliced
1½ teaspoons dried oregano
1 28-ounce can no-salt plum tomatoes or crushed tomatoes
1 tablespoon red wine vinegar
½ cup (packed) fresh basil leaves
Salt and freshly ground black pepper
½ cup freshly grated Parmigiano-Reggiano, or as needed
1/3 cup fine dry bread crumbs
1 tablespoon chopped fresh oregano leaves, optional.

Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned. Set aside. Reduce oven temperature to 375 degrees.

Meanwhile, in a large saucepan over medium heat, heat 2 tablespoons olive oil and add onion. Sauté until soft, about 10 minutes. Add garlic and dried oregano and sauté another 30 seconds. Add tomatoes and their juices, breaking up whole tomatoes with your hands. Cover, reduce heat to low, and simmer 15 to 20 minutes.

Add vinegar, basil and salt and pepper to taste. Into a 9-by-9-inch, 10-by-5-inch or 10-by-6-inch baking pan, spoon a small amount of tomato sauce, then add a thin scattering of parmigiano, then a single layer of eggplant. Repeat until all ingredients are used, ending with a little sauce and a sprinkling of parmigiano. In a small bowl, combine bread crumbs and oregano, if using, with just enough olive oil to moisten. Sprinkle on top. If desired, recipe can be made to this point and refrigerated. Bring to room temperature before baking.

Bake until eggplant mixture is bubbly and center is hot, 30 to 45 minutes depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. Recipe can also be reheated.

Yield: 4 to 5 main dish servings.

Eggplant Stuffed with Quinoa

Recipe from Elizabeth Bard's Lunch in Paris

Yield: Serves 4

4 medium eggplants, 10 oz each
1 tablespoon olive oil + 2 tablespoons olive oil
1 small red onion, diced
3 cloves garlic, thinly sliced
5 ripe tomatoes, coarsely chopped
½ teaspoon sugar
1/3 cup white wine
1 1/3 cups chicken broth
1 cup quinoa (available at health food stores and many large supermarkets)
Coarse sea salt
Freshly ground black pepper
Pinch of cinnamon
Small handful of cilantro, coarsely chopped
8 oz. soft goat cheese
Fresh cilantro, ripped by hand

Choose eggplants that are firm, shiny and without blemishes – the smaller and heavier, the better.

Preheat the oven to 350°F.

Rinse the eggplants and pat dry. Line a baking sheet with aluminum foil. Prick five or six holes in each eggplant with a fork to allow steam to escape. Rub the surface of the eggplants with 1 tablespoon olive oil. Bake for 1 hour, until the flesh is tender.

Meanwhile, in a medium frying pan, heat 2 tablespoons of olive oil. Add the onions and garlic and sauté over medium heat for 3-4 minutes. Add tomatoes and sugar, and cook for 10 minutes. Add the white wine, lower the heat to medium/low and cook for a further 10 minutes. Remove ¾ cup of tomato sauce from the pan and set aside.

In a small saucepan, bring chicken broth to a boil. Add quinoa, bring back to a boil. Cover tightly, lower the heat and simmer for 15 minutes, until water is absorbed. The quinoa should have the consistency of couscous. Fluff with a fork and leave to cool.

When the eggplants are done, drain any liquid from the baking sheet and let the eggplants cool slightly. Make a 4 inch cut in the top of each eggplant and carefully scoop out most of the flesh without piercing the skin. Put the eggplants shells in a shallow casserole dish (you will stuff these later). Put the flesh in a colander, pressing firmly with the back of a fork (or your hand) to drain any excess liquid. Season the flesh with salt, pepper and a pinch of cinnamon.

Chop the seasoned eggplant flesh into small chunks and add to the tomato sauce along with a small handful of cilantro. Heat through. Add the quinoa, stir to combine.

Stuff the eggplant shells with the quinoa mixture, they should be heaping. Top each eggplant with a spoonful or two of your reserved tomato sauce. (You can refrigerate the eggplants at this point. Reheat at 350°F, tightly covered with foil, for 30 minutes. Proceed as below.)

Set the oven to broil.

Top each eggplant with two slices of goat cheese. Cook on the middle rack of the oven for 3-4 minutes until cheese is softened and beginning to color.

Sprinkle with fresh cilantro. Serve with a large green salad.