In this episode, we’ll bake up the mouthwatering, classic Italian favorite Eggplant Parmesan! Skin on or off, deep fried or baked? We’ll see which makes the best meal! Then watch and learn how to create a gorgeous and elegant fruit tarte with glazed strawberries, blueberries and kiwi!
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| Servings |
Ingredients
For the Eggplant Parmesana:
- 4 large eggplants, peeled and cut into 1/4 inch thick slices
- 2 teaspoons salt
- 3 tablespoons olive oil, divided
- 2 tablespoons butter
- 1 large sweet yellow onion, chopped fine
- 2-3 cloves garlic, minced
- 5-6 white mushrooms, sliced thin
- 1 large can organic crushed tomatoes (28 ounces)
- 1 small can organic tomato paste
- 2 bay leaves
- 2 tablespoons fresh basil, chopped fine
- 1/8 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 container whole milk ricotta (16 ounces)
- 3 cups shredded mozzarella
- 1 cup grated parmesan
For the Glazed Fruit Tarte:
- 8 ounces shortbread cookies (about 24)
- 1 stick butter, melted (1/2 cup)
- 4 cups whole milk
- 2 packages instant white chocolate or vanilla pudding (3.5 ounces)
- 1 pint strawberries
- 6 kiwis
- 2 mangos
- 1 pint blueberries
- 1 cup pomegranate seeds
- 1 small container mint for garnish
- 1 cup apricot jelly
- 1 cup apricot jelly
Ingredients For the Eggplant Parmesana:
For the Glazed Fruit Tarte:
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Instructions
For the Eggplant Parmesana:
- Bring a large pot of water and 2 teaspoons of salt to boil. Add eggplant slices. Cook until softened, about 4-5 minutes. With slotted spoon, remove eggplant slices and drain on paper towel. In a large skillet, over medium high heat, add 1 TBSP of oil and 2 tablespoons of butter and sauté onion and garlic until soft and golden brown, about 5 minutes. Add mushrooms and cook for about 3-4 minutes. Add crushed tomatoes, tomato paste, bay leaves, basil and crushed red pepper flakes, stirring to combine. Simmer for 20 minutes, stirring occasionally. While tomato mixture is cooking, in a large skillet add remaining 2 tablespoons of olive oil and cook eggplant slices over medium heat until lightly browned on both sides, about 1-2 minutes per side. (Work in batches and add more oil so slices don't stick.) Remove eggplant slices to a platter and season with salt and pepper. Assemble the casserole. In a 9 X 11 inch casserole dish, spoon a few tablespoons of tomato mixture over bottom of dish. Next, add slices of eggplant. Stir ricotta to soften, then dollop and gently spread half of the container over the eggplant. Sprinkle with 1 cup of mozzarella cheese. Repeat process with second layer. For the top, spread the remainder of tomato mixture, cup of mozzarella and cup of grated parmesan cheese. Bake at 350 for about 20-25 minutes. When casserole is done, remove from oven and let stand about 10 minutes before serving.
For the Glazed Fruit Tarte:
- Pre-heat oven to 350 degrees. Lightly grease a tart pan with cooking spray. In a food processor, grind shortbread cookies to a fine crumb. Pour melted butter over cookie crumbs and pulse for a few seconds until mixture is like wet sand and presses together. Press cookie mixture into base and halfway up the sides of a rectangular or square tart pan. Bake at 350 degrees for 12-15 minutes or until light golden brown. In a bowl with an electric mixer. Combine the milk and 2 packages of pudding, blending until well combine and mixture thickens. Spread pudding over baked crust, filling to top of tart tin. Refrigerate for 15 minutes so pudding thickens. While the tart sets up in frig, cut fruit. Cut the strawberries, kiwi and mango into thin slices. Arrange the sliced fruit along with the berries and pomegranates. Arrange over top of pudding. Add a few whole mint leaves for garnish. For the glaze, microwave apricot jelly for about 7-8 seconds or until liquefied. With a pastry brush, coat fruit lightly with liquefied jelly glaze. (This will allow fruit to not wilt.) Garnish with mint leaves. Slice and serve. Serves
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