Eggplant Strata with Roasted Tomato-Garlic Sauce - Mollie Katzen - Vegetable Heaven

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* Exported from MasterCook *

 

Eggplant Strata with Roasted Tomato-Garlic Sauce

 

Recipe By : Mollie Katzen - Vegetable Heaven

Serving Size : 10 Preparation Time :0:00

Categories : Main Dish Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

A little oil for the pan

1 pound ricotta cheese

1 cup grated parmesan or pecorino cheese

1 teaspoon salt

1/2 teaspoon black pepper

A pinch of cayenne

1 1/2 cups minced scallions (about 2 bunches)

2 tablespoons minced fresh rosemary OR 2 teaspoons -- crumbled dried

2 pounds eggplant, 1/2 inch slices round or -- lengthwise

4 small zucchini (about 1 pound) -- cut into thin circle

3 medium red bell peppers*, roasted, peeled -- cut into wide

strips

1 pound smoked mozzarella cheese -- thinly sliced

Roasted Tomato-Garlic Sauce

2 tablespoons olive oil

3 1/2 pounds fresh tomatoes (not too ripe)

2 bulbs garlic

1 teaspoon salt (or to taste)

2 teaspoons red wine vinegar (or to taste)

Black pepper to taste

 

Preheat the oven to 350°F. Lightly oil a 9 X 13-inch pan.

 

In a medium-sized bowl, combine the ricotta, parmesan or pecorino, salt, pepper,

cayenne, scallions, and rosemary, and mix well.

 

Spread a double layer of eggplant slices in the bottom of the prepared pan,

followed by a single layer of zucchini. Spoon on half the ricotta mixture in

small mounds, then lay half the roasted pepper strips on top. Cover the peppers

with half of the smoked mozzarella slices, and ladle on half the Roasted

Tomato-Garlic Sauce.

 

Spread a single layer of eggplant on top of the sauce, then repeat all the other

layers, ending with the remaining sauce on top of the mozzarella. Bake uncovered

for 1 ½ hours. (Cover lightly with foil if the top becomes too brown.)

 

Remove the pan from the oven, and let it sit for at least 15 minutes before

serving. Cut into squares and serve hot, warm, or at room temperature.

 

Tomato-Garlic Sauce:

Preheat the oven to 375°F. Line a baking tray with foil, and brush it with 1

tablespoon of olive oil.

 

Cut the tomatoes in half; squeeze out and discard the seeds. Place the tomatoes

cut side up on the baking sheet. Slice and discard the tips from the garlic

bulbs, and stand the bulbs on their bases on the tray. Drizzle the open tomatoes

with the remaining tablespoon of olive oil, and place the tray in the oven.

 

After 30 minutes, remove the tray from the oven. Turn the tomatoes over, and

carefully pour off and save their juices. This will prevent them from stewing in

their own liquid, and enables them to acquire a deeper roasted flavor. Return

the tray to the oven, and bake for 30 minutes longer.

 

Cool to room temperature, pull off and discard the tomato skins, and place the

tomatoes in a food processor. Break the garlic bulb up into cloves, and squeeze

the pulp from each clove directly into the food processor as well. Add the

reserved tomato juices, and purée everything together until smooth. You can also

leave the sauce a little textured if you prefer.

 

Transfer to a bowl, and season to taste with salt, vinegar, and pepper. Cover

and refrigerate until use.

 

*Roasted Bell Peppers

Preheat the oven to 375°F. Place as many bell peppers as will fit on an

ungreased tray and roast near the top of the oven. Using tongs, turn the peppers

every 5 to 10 minutes, or until the skins blacken and separate from the flesh.

Transfer the peppers to a glass or ceramic bowl and cover with a plate. Let sit

for 30 minutes before peeling, seeding, and slicing. Save the delicious juices

that accumulate in the bottom of the bowl for soups or sauces-or to just drink.

 

If you prefer to char the peppers, you can broil them directly under the heat at

500° F instead. Turn them frequently and watch them carefully, as this process

will go a lot more quickly than roasting at a lower temperature.

 

1001 Things to do with eggplant @

http://home.att.net/~ashburysaubergines/index.html

 

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