Sohla El-Waylly has a quick fix for any eggplant parmesan craving.
“Who doesn’t love eggplant parmesan? But all that breading, frying and layering can be a lot on a weeknight,” says the author Start here cook. “This has all the salty flavors of Parmesan, but it all happens in one bowl and in just 30 minutes.”
The trick is to use Japanese eggplant, according to NYT cooking star. “You just have to give it a quick fry-up before braising it in tomato sauce until it’s soft, then cover it with cheese and bake it until it’s melted,” she says.
Sohla El-Waylly (center). Jeremy Kohm/HBO Max
El-Waylly suggests pairing the weeknight recipe with pasta, polenta or a crusty loaf of bread for a meal that “tastes like a Sunday night at Nonna’s.”
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Sohle El-Waylly Braised Eggplant Parmesan
3 medium Japanese eggplants (about 1¼ lbs total), tops trimmed and halved lengthwise
1 teaspoon kosher salt, divided
5 tablespoons extra virgin olive oil, divided
4 cloves of garlic, thinly sliced
1 teaspoon ground red pepper
1 point of cherry tomatoes
½ cup of tap water
4 oz. low-moisture, part-skim mozzarella cheese, torn ½ inch. pieces
1⅓ oz. Parmesan cheese, grated (about ⅓ cup)
⅓ cup loosely packed fresh basil leaves, torn
1. Preheat the oven to broil with the rack in the center position. Heat a large cast iron skillet or broiler-proof stainless steel skillet over medium-high heat until just barely smoking. While the pan is heating, sprinkle the cut sides of the eggplant with ½ teaspoon salt.
2. Add 3 tablespoons of olive oil to the pan and stir to coat. Quickly place the eggplant cut side down in the pan. Using a spatula, press the eggplant down firmly; cook, undisturbed, until lightly charred and beginning to soften, about 5 minutes.
3. Remove the pan from the heat and transfer the eggplant to a plate; Set aside. Add the remaining 2 tablespoons of oil to the skillet over medium heat. Add garlic and ground red pepper; cook, stirring constantly, until fragrant, about 1 minute.
4. Add tomatoes and water to the pan; cook, stirring occasionally, until tender, pressing with back of spatula to break up, 4 to 6 minutes. Sprinkle with the remaining ½ teaspoon salt.
5. Put the eggplant back in the bucket; cook, stirring occasionally, until softened and sauce thickens slightly, about 5 minutes. (Add more water if the pan looks dry before the eggplant softens.) Taste the sauce and add salt if needed. Remove from heat.
6. Dot the top of the eggplant with mozzarella and sprinkle with Parmesan. Transfer to the oven and bake until the cheese is melted and golden brown, 2 to 3 minutes. Top with basil; serve immediately
Serves: 4 Active time: 30 minutes Total time: 30 minutes
Categories: Trends
Source: HIS Education