Eggplant Parma with a Twist

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Eggplant Parma with a Twist

 

2 1/2 pounds eggplant (about 2 large plants)

salt

1 cup light olive oil

6 ounces veg lunchmeat slices (I cut them in strips)

1 large red onion, sliced paper-thin

1/3 cup grated Parmesan cheese, plus 1/4 cup

1 teaspoon fresh ground pepper

1 1/2 cups chunky Tomato Sauce (see recipe)

3 tablespoons minced parsley, for garnish

 

Roasted Red Peppers;

2 red bell peppers, roasted, peeled, sliced 1/4 " thick

1 clove garlic, finely minced

2 tablespoons extra virgin olive oil

1 teaspoon minced fresh oregano

salt to taste

 

Wash and dry eggplants; slice into rounds about 1/2 inch thick. Place

rounds on baking sheets lined with paper towels. Sprinkle with salt and

let stand 2 hours to draw out the bitter juices. Pat dry.

Preheat oven to 350 degrees F. Using 1/4 cup olive oil at a time, fry

eggplant slices on both sides in a large skillet over moderately high

heat. Blot them lightly on paper towels and set aside.

Using an 11- by 13-inch baking pan, make layers as follows: eggplant

slices, then lunchmeat, then onion, then a few red pepper strips, then a

light dusting of Parmesan and a sprinkling of pepper, then one-third of

the tomato sauce. Repeat two times, ending with tomato sauce. Bake 35

minutes, or until bubbling hot throughout. Dust top with additional

Parmesan and parsley. Cool slightly before serving directly from the

baking dish. Serves 4 generously.

Roasted Red Peppers: Place sliced peppers in a medium bowl; add minced

garlic, olive oil, and oregano. Salt to taste. Toss to blend and let

marinate at room temperature for 1 hour before using.