Hey ya’ll! It is Friday. Wooohooo. This has no meaning to me since I only have class two days a week, which is amazing. It can be a little exhausting because my classes are all in a row on Monday from 3-9, but I can deal with it. Nothing too bad. Plus it allows me to explore the city a bit right now while I still have somewhat of free time apart from reading my books and making notecards. Plus I get to go to Boston next week! I’m so excited. I’m going Thursday-Monday (don’t worry I get back way before class starts)! Today I have an awesome recipe for ya’ll. One of my more recent favorite vegetables has to be eggplant. You can make all kinds of dishes with it. Italian or Asian or really any type of cuisine. I went with a more Italian style of preparation on this dish and made eggplant pizza.
1 large eggplant
1/2 c of shredded cheese
1 can of diced tomatoes (edit: 2 cans of diced tomatoes)
1 garlic (or only half – depending on how garlicky you want this)
1/2 c of chopped basil
1. Preheat the oven to 375. First you want to slice your eggplant into 1/2 inch slices (maybe a little more, depending on how thick you want the pieces to be).
2. Place them on paper towels and salt both sides. This is to help make the eggplants “sweat” and get the water to start coming out. While this process is occurring, about 30 minutes, you can start the sauce.
3. Chop up the garlic pieces. Place a small amount of olive oil in a pan and add in the garlic. Start cooking the garlic until you can smell it strongly in the kitchen. Beware, so that you don’t let it brown too much.
4. At this point, you need to start chopping up your basil and getting all of your spices ready.
5. Once the garlic is cooked enough, you want to add in your cans of diced tomatoes. I made the mistake of only adding one can, but you definitely need to have two cans to cover the amount of eggplant you will have. Then you want to add in some basil, oregano, and garlic powder. Stir well. As the sauce may lose some juice, you may need to add a tbsp or 2 of water every now and again. You want to try to smash the diced tomatoes too as the sauce is cooking.
6. Once the 30 minutes has passed for the eggplant, and the sauce is cooked to your liking, you can place the sauce on top of the eggplant slices on a baking sheet. Then proceed to top with cheese and the leftover chopped basil (or you may chop more if you like basil).
7. Then place in the oven to cook for about 25-30 minutes. Just keep an eye on it, so the eggplant doesn’t turn into complete mush and that the cheese doesn’t brown. You want it to just be melted to perfection so it spreads across the eggplant.
I know, I know. It looks like a pile of mush. It is not a very visually appealing dish. It is packed with a ton of flavor though and is definitely worth making. The basil gives it such a nice herby taste. The eggplant is soft, but not too cooked. I hate when it becomes actual mush. That is just not a tasty meal to eat when that happens. The sauce had to many flavors packed into it from the garlic, garlic powder, oregano, and basil. Of course you know the cheese is one of my favorite parts. It melted perfectly, for like the first time ever. SUCCESS. Cheese makes anything ten times better. I made so much of this from one eggplant that I had leftovers for three days. Now that is my kind of dish!
Healthy and delicious. That is definitely my kind of recipe. I have a rule that I only eat out one day a week, which is Saturday for me, so I have been trying to cook all kinds of recipes to keep things creative and so I have delicious things to share with ya’ll on the blog. I am going to have some awesome foodie posts this weekend. I have a dessert recipe planned for tomorrow, I am going out on Saturday to some foodie places, and on Sunday I’m going to this event called Smorgusburg, which is like pure foodie heaven. I’m excited to go wild there. Plus its Yom Kippur starting tonight for all my Jews. I unfortunately won’t be fasting this year, but I believe in always asking for forgiveness for the not so nice things I’ve done this past year. I like that part of the holiday. Starving myself, not so much. Have an awesome weekend ya’ll!
What is your favorite recipe with eggplant?
Do you have a favorite vegetable?