![]() After about 20 minutes, rinse and drain the eggplant and pat dry. Set a flat plate large enough to cover most of the eggplant slices, weighted with cans, to help press the excess liquid and bitterness from the eggplant.Layer the eggplant in a large colander in the sink, and sprinkle liberally with kosher salt.Spread the rice onto a sheet pan to cool. Bring to a simmer, cover, and cook until water is absorbed, about 7 minutes. In a medium saucepan, combine the rice, 2 cups water, bay leaves, 1 tablespoon of the oil, and ΒΌ teaspoon of the salt. Cut portions with a knife, and lift them out with a wide spatula into warm shallow bowls. Let the eggplant rest for 20 minutes (to absorb the sauce).Remove the foil, and continue baking for another 15 minutes or so, until the cheese topping is golden brown and eggplant is caramelized on the edges yet tender and easily pierced with the tip of knife. Set the dish on a baking sheet, place in the oven, and bake for 45 minutes, until the juices are bubbling actively. Tent the baking dish with a sheet of heavy aluminum foil, arching it so it doesn't touch the cheese topping, pressing it against the sides.Lay in the remaining eggplant rounds in an even layer, spoon and spread the remaining sauce over them, and scatter the rest of the cheese all over the top. Drop spoonfuls of tomato sauce, another 1/2 cup total, on top of the eggplant layer, and sprinkle over it half the grated cheese. ![]() Lay in half the eggplant slices in a single layer, overlapping if necessary. Spread about 1/2 cup of the sauce over the bottom of a baking dish (I used a 9 X 9 dish, but the extra thick layers required an extra 20 minutes of baking time). Put the tomato sauce in a bowl, and stir in the olives, sliced pepperoncini capers, and basil.Meanwhile, arrange a rack in the middle of the oven, and heat to 400 degrees F.Let the rounds drain for 30 minutes to an hour, then rinse them, and pat dry with paper towels. Invert a dinner plate over the piled slices, and weight it with cans or other heavy objects. Lightly salt the slices on both sides, using about a tablespoon in all, and layer them in a colander, set in a bowl or the sink. ![]() Slice the eggplants crosswise into 1/2-inch thick rounds.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |