Tuesday, September 8, 2009

Aubergine Abounds

The purple eggplants are spectacular in their deep rich color. I marvel at the way they grow, puffing up like a water balloon.

Here is a fabulous recipe from Deborah Madison's Vegetarian Cooking for Everyone.

Eggplant Parmesan - serves 4

2 medium Eggplants
Salt and Pepper
Olive Oil
Tomato Sauce
4 ounces Mozzarella, thinly sliced
1/2 cup Parmesan

1. Slice fresh from the garden eggplant into 1/3" thick rounds. Brush both sides with olive oil. Broil til browned. Flip and brown other side. Season with salt and pepper.
2. Spread 1/3 of tomato sauce and some basil on the bottom of your baking dish, then make an overlapping layer of eggplant. Lay the mozzarella over the top, add rest of basil, and sprinkle with Parmesan. Add the rest of the eggplant and cover it with the remaining sauce.
3. Bake at 375 in the middle of the oven until bubbling and hot throughout, about 30 minutes.

Tip: When using handthrown vs commercial made pottery to bake in, put the completed dish in the oven and then turn it on. Handcrafted pottery will last longer if it warms up with the oven.

I learned a new technique from reading Ceramics Daily this summer and made this crazy wavy casserole. It's been waiting to be glazed. This week's pick up had me thinking about purples and it inspired this finished piece. I think the result is a perfect match for this recipe.