Eggplant Un-Parmesan

Reprinted from VB6: Eat Vegan Before 6:00 by Mark Bittman. Copyright © 2013. Published by Clarkson Potter.

Eggplant Un-Parmesan

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    Ingredients

    2 1/2 pounds eggplant 2 tablespoons minced garlic
    5 tablespoons olive oil 2 cans diced tomatoes, with their juice
    1 1/4 teaspoons salt, plus more to taste 1 cup chopped fresh basil leaves
    Black pepper to taste 1 cup whole wheat breadcrumbs, preferably coarse-ground
    1 onion, chopped

    directions

    Total:
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    • 1

      Heat the oven to 450°F and position two racks so that they’ve got at least 4 inches between them. Cut the eggplant crosswise into ½-inchthick slices and arrange them on two rimmed baking sheets.

    • 2

      Use 2 tablespoons of the oil to brush the top of each eggplant slice and sprinkle them with ½ teaspoon salt and some pepper. Roast the eggplant until the slices brown on the bottom and sides, 10 to 15 minutes; turn and cook the other side until they’re crisp in places and golden, another 5 to 10 minutes. When they finish cooking, remove them from the oven and lower the heat to 400ºF.

    • 3

      Meanwhile, put 2 tablespoons of the oil in a large skillet over medium heat. When it’s hot, add the onion, sprinkle with another ½ teaspoon of salt, and cook, stirring occasionally, until soft, 3 to 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring occasionally, until the tomatoes break down and the mixture comes together and thickens, 20 to 25 minutes. Taste and adjust the seasoning.

    • 4

      Cover the bottom of a 9 by 13-inch baking dish with about ½ inch of the tomato sauce. Nestle a layer of eggplant into the sauce and top with some of the basil. Cover with a thin layer of tomato sauce and repeat until all the eggplant is used up; reserve some of the basil for serving. Sprinkle with the breadcrumbs, the remaining ½ teaspoon salt, and lots of pepper, and drizzle with the remaining tablespoon of oil. Simmer the remaining sauce (you should have about 2 cups) over medium-low heat, stirring occasionally, while the eggplant bakes.

    • 5

      Bake until the breadcrumbs are golden and the sauce has thickened, 15 to 20 minutes; let rest for 10 minutes before serving. Serve hot, warm, or at room temperature, garnished with the remaining basil; pass the remaining sauce at the table (or refrigerate or freeze it for another use).

    nutritional information

    Calories:
    411
    Fiber:
    16 g
    Fat:
    22 g
    Saturated Fat:
    3 g
    Carbohydrates:
    53 g
    Protein:
    9 g
    Sodium:
    1221 mg
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