Eggplant Parmesan with Tomato Confit

[High Cheese]

A chef on Colameco's show created something that I tried to duplicate. So you know, none of these recipes had formulas. I got the 'jist' of what the chef was trying to do, and recreated it.

For the dish you'll need to prepare tomato confit. I use regular store bought romas, evoo, salt, pepper and chopped basil. Like many other things, there are mltiple variations. I like to keep it simple.

Slice the tomatoes in half, and remove the goo and seeds.

http://i114.photobucket.com/albums/n248/Jeekinz/My%20Recipes/EggplantParm001.jpg

http://i114.photobucket.com/albums/n248/Jeekinz/My%20Recipes/EggplantParm002.jpg

Don't forget to remove the little stem part too. Place on a baking sheet, CUT SIDE DOWN. Drizzle with evoo, salt and pepper. Sprinkle on some fresh basil.

http://i114.photobucket.com/albums/n248/Jeekinz/My%20Recipes/EggplantParm003.jpg

Into a 200 degree oven for 2 hours. After 2 hours, flip the tomatoes and continue to cook another 2-2.5 hours. Reseason the cut side at this point.

Final product will look like this.

http://i114.photobucket.com/albums/n248/Jeekinz/My%20Recipes/EggplantParm004.jpg

[High Cheese]

I made some homemade pasta this time. For the sauce, I put 6-7 of the tomatoes in a blender with sauteed onion and garlic. I thinned it out with a little H2O, some fresh basil, salt, pepper, red wine and thats it.

http://i114.photobucket.com/albums/n248/Jeekinz/My%20Recipes/EggplantParm005.jpg

[High Cheese]

Now for the eggplant.

I sliced the eggplant on a mandolin to a 1.5 mm thickness. (about the thickness of a wheat thin) Heat some olive oil in a pan but be careful not to get it too hot or the oil will scorch and taste terrible. When you drop the eggplant in it should bubble a little, but not like a rolling boil. You'll need 4 slices per dish. Make extra for mistakes.

http://i114.photobucket.com/albums/n248/Jeekinz/My%20Recipes/EggplantParm006.jpg

http://i114.photobucket.com/albums/n248/Jeekinz/My%20Recipes/EggplantParm007.jpg

When they are done, they will be somewhat rigid. Like a humongus eggplant chip.

http://i114.photobucket.com/albums/n248/Jeekinz/My%20Recipes/EggplantParm008.jpg

Eggplant is like a sponge, so when you remove them, sprinkle with a teeny bit of salt and pat dry with paper towels. Try to remove as much of the oil as possible, BUT DO NOT BREAK THE PIECES! Be gentile.

[High Cheese]

For the rest of the dish you will need: basil pesto (either homemade or from a jar), fresh mozzarella (Chef called for Buffalo Mozzarella but my store doesn't carry it...what else is new), and some grated or shaved parmesan.

Layer the eggplant, cheese and tomato confit like a lasagna. Top with some of the pest and parmesan. The first time I made it I used grated which was fine. I used shaved this time and the larger pieces of parm was a nice addition to the dish. (just a little nit-picking note)

Bon Appetite -

http://i114.photobucket.com/albums/n248/Jeekinz/My%20Recipes/EggplantParm009.jpg

Modern eggplant parm, homemade linguine with a tomato confit sauce and grilled baguette with olive oil and garlic.

[Maverick2272]

Dang yer gettin fancy on us LOL. So, uh, when ya swingin by to cook that up for me?

[SilverSage]

Can I adopt you? Then you can cook for me in my old age!

[High Cheese]

Can I adopt you? Then you can cook for me in my old age!

I'll PM you my address for a bus ticket. lol

[High Cheese]

Just for future reference: I cut the eggplant .75mm with god results, just double up the eggplant layers. Also, I don't think seasoning the eggplant is necessary.

[buzzard767]

Awesome, Jeeks, Positively awesome.

[Deelady]

Just gorgeous!!! All of the flavor components you have are my favorite! :clap:

[QSis]

I'm SO glad that racing season is over!!!!!!:bounce:

Welcome back to the kitchen, Jay!

Lee

P.S. You had me at picture 3 .... it just got better after that! :flowers:

Spectacular!

[High Cheese]

A better pic

http://i114.photobucket.com/albums/n248/Jeekinz/My%20Recipes/IMG_5888.jpg

[lilbopeep]

BEAUTIFUL!!

[QSis]

Hey, Jay - were the cooked eggplant slices crispy or soft?

Lee

[High Cheese]

Hey, Jay - were the cooked eggplant slices crispy or soft?

Lee

A little of both.

[Leni]

I would love to try this recipe on my DH. Sounds really good. He likes it breaded and then fried with parmesan added. I don't like it that way so this sounds like a nice change.