Eggplant Parmesan Bake

Image and Recipe Copyright © 2003-2008 Jennifer Iserloh

Baked in ramekins, these creamy mounds of eggplant unmold easily, a sure-fire hit for your next dinner party when you serve them on salad plates with extra sauce.

Serves 8

Ingredients

1 pound Italian eggplants, stems removed
1 28-oz can whole peeled tomatoes
1 clove of garlic, chopped
1 small onion, chopped
1 teaspoon sherry vinegar
2 tablespoon olive oil
1 16-ounce container low-fat ricotta
2 egg whites
1/2 cup grated reduced-fat grated Parmesan or Pecorino Romano
1/2 cup 2% milk
1 handful of fresh basil leaves, torn
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Directions

Peel eggplant and slice length-wise into 1/8 inch thick pieces. Sprinkle both sides with salt and allow to rest on a paper towel while you prepare the sauce and filling.

With an immersion blender or in a food processor, purée tomatoes, garlic, onion, vinegar, and olive oil. Season with salt and pepper and set aside. In a medium bowl, whisk ricotta, egg whites, and milk together. Stir in Pecorino and season with salt and pepper.

Preheat oven to 350° F. Dry eggplant slices with a dishtowel or paper towel to remove the bitter juices. In a large skillet, heat olive oil over medium heat. Sauté the slices on both sides, 4-5 minute per side until the eggplant is almost cooked through. Place on a paper towel to catch the excess oil.

Spray 8 six-oz ramekins or foil cups with cooking spray. Line each ramekin with eggplant slices then add 1 tablespoon of the tomato sauce. Fill each ramekin almost to the top with the ricotta mixture. Cover with a few pieces of the torn basil, and top with additional tomato sauce.

Place the ramekins on a cookie sheet and bake for 35-40 minutes until the timbales begin to brown around the edges. Cool 4-5 minutes on a wire rack. Heat the remaining tomato sauce for 3-4 minutes on low heat. Run a knife along the inside the ramekins or foil cups to loosen the eggplant. Turn the timbales out onto salad plates and serve the sauce tableside.

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Make It A Meal

Serve with Roasted Lemon Asparagus or Sauteed Spinach.

Wine Pairing

Rose, Pinot Noir