City Palate

The Wine & Beer Issue - May June 2017

Silvia's Swiss Eggplant Parmesan
Silvia’s_Swiss_Eggplant_Parmesan

Sept/Oct 2015

From Debby Waldman

2 large eggplants, peeled and sliced about 1/8-inch thick

2 eggs

salt and pepper

enough sandwich bread, toasted, to fit the bottom of an 8-inch- square baking dish
(I found three slices worked well. Before toasting,
I cut the slices to fit the dish)

tomato sauce (recipe follows)

2 to 3 c. shredded parmesan cheese

1 c. of the shredded cheese of your choice (Swiss works well, as do provolone and mozzarella)

Preheat the oven to 400°F. Spray an 8-inch baking dish with non-stick cooking spray.

Cook the eggplant in a non-stick pan until it’s soft and lightly browned on each side.

In a medium-sized bowl, beat the eggs with a sprinkle of salt and pepper. Dip each piece of toast into the beaten egg, then line the baking dish with the wet toast. If there is extra egg, pour it over the toast in the dish.

Layer the eggplant on top of the toast. Cover the eggplant with sauce, and then some of the parmesan cheese. Repeat eggplant/sauce/parmesan until there is no more eggplant. You should have three layers.

In addition to the parmesan, cover the last layer with the cheese of your choice. Bake for 20 minutes, or until brown and crispy on top. To make the eggplant parmesan easier to cut, let it sit for 10 to 15 minutes after baking. Makes a lovely dinner with a green salad. Serves 4 to 6.

Silvia’s Tomato Sauce

3 T. sunflower oil

2 garlic cloves, unpeeled

1 28-oz. can of diced tomatoes

1 t. white sugar

4 basil leaves, chopped coarsely

salt and pepper to taste

Heat the oil in a two-quart saucepan. Flatten the unpeeled garlic with the blade of a knife. When the oil is hot, fry the garlic. The method is called aglio in camicia, which means, literally, “garlic with shirt.” It removes the tomatoes’ acidity so you don’t need to add sugar or baking soda. When the garlic turns brown, remove it from the oil and turn off the heat. After the oil cools, add the can of tomatoes along with the sugar, basil and salt and pepper. (Silvia also adds paprika because, she says, “I love paprika.”) Simmer for at least a half hour, or longer if you have the time and patience.


Vegetables and Salads