Marlena's Truffled Eggplant Parmigiana
From Chronicle columnist Marlena Spieler
INGREDIENTS:
2 medium-large eggplants, cut crosswise into 1/2-inch slices
Salt
Extra virgin olive oil
28-ounce can diced tomatoes + their juices
4 garlic cloves, chopped
1/2 bunch parsley, chopped
Several large pinches of dried oregano
About 12 ounces mozzarella, cut into 1/2-inch-thick pieces
About 1/2 cup freshly grated Parmesan cheese
A few generous shakes of while truffle oil
INSTRUCTIONS: Sprinkle salt over each eggplant slice and set aside for 20-30 minutes. Rinse well, and pat dry.
Heat a small amount of extra virgin olive oil in a heavy nonstick frying pan. Add the eggplant slices in a single layer and brown on both sides. When all of the eggplant is browned, begin to layer the casserole.
Preheat the oven to 375 degrees.
Make a single layer of the browned eggplant in a 12 x 15-inch baking dish that is about 4 to 5 inches deep. Spread a little of the tomatoes over the eggplant. Add a sprinkle of garlic, parsley and oregano. Add a layer of mozzarella and a sprinkling of Parmesan.
Continue making layers, ending with the tomatoes, garlic, parsley, Mozzarella, then Parmesan.
Bake for 45 minutes, or until the top is sizzling and the cheese melt-y, crusty browned in spots and the dish doesn't look liquid-y.
Remove from the oven, let cool for a moment or two, then sprinkle with truffle oil and serve.
Serves 4 to 6
PER SERVING: 295 calories, 23 g protein, 23 g carbohydrate, 13 g fat (8 g saturated), 37 mg cholesterol, 789 mg sodium, 7 g fiber.
