Eggplant Parmesan with Fresh Mozzarella

Time required:

Serves: 8

Ingredients

• ¾ cup olive oil
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 10 cloves garlic (2 finely chopped, 8 whole)
• 2 tablespoons tomato paste
• 1 can whole peeled tomatoes (28oz)
• kosher salt and freshly ground pepper
• 4 medium eggplants, halved lengthwise
• 8 sprigs oregano
• 1¼ cups coarse fresh breadcrumbs
• 12 oz fresh mozzarella, torn into bite-size pieces
• 3 oz parmesan, finely grated (about ¾ cup)

Preparation

1. Heat ¼ cup oil in a medium saucepan over medium-high heat. Add onion and cook, stirring occasionally, until beginning to brown, 6–8 minutes. Add chopped garlic and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until beginning to darken, about 2 minutes. Add tomatoes, crushing them with your hands as you add them; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, mashing tomatoes occasionally, until slightly thickened, 15–20 minutes. Set tomato sauce aside.
2. Preheat oven to 400°. Using a vegetable peeler, remove skin from rounded side of each eggplant half, leaving a 1” strip of skin around the cut edges. Divide eggplants, oregano sprigs, whole garlic cloves, and ½ cup oil between 2 large rimmed baking sheets. Turn eggplants to coat with oil; season with salt and pepper and place cut side down. Cover baking sheets tightly with foil and bake until eggplants are very soft, 40–45 minutes.
3. Toss breadcrumbs and remaining 2 Tbsp. oil in a medium bowl. Transfer eggplants, oregano, and garlic to 2 large shallow baking dishes, placing eggplants cut side up. Top eggplants with tomato sauce and mozzarella, then sprinkle with breadcrumbs and Parmesan. Bake until mozzarella is bubbling and breadcrumbs are golden, 25–30 minutes.
4. DO AHEAD: Tomato sauce can be made 3 days ahead. Let cool; cover and chill. Eggplants can be cooked 1 day ahead. Keep covered; chill. Entire dish can be assembled 4 hours ahead. Cover and chill

Source: http://www.bonappetit.com/recipe/eggplant-parmesan-with-fresh-mozzarella

More Summer Recipes

Local Farmer's Markets

Clayton Farmers Market • 8282 Forsyth Boulevard (west parking lot of Straub's), 314-913-6632, claytonfarmersmarket.com

25 to 30 vendors selling food and food-themed products from Missouri and Illinois; local artisans and bakers. Emphasis on the homegrown, homemade and handcrafted. Senior health screenings, children's art activities on selected Saturdays; music with sit-down area for dining.

Ellisville Farmers Market • Bluebird Park, 225 Kiefer Creek Road, 314-435-9445, ellisvillefarmersmarket.org

15 to 20 vendors selling local produce, meat, dairy products, honey, barbecue and baked goods plus items from local artisans. Chef demonstrations; live music; special area for children. New additions include wool and yarns, homemade soaps and llama cart rides.

Ferguson Farmers Market • 20 South Florissant Road (downtown Ferguson), 314-324-4298, fergusonfarmersmarket.com

45 to 55 vendors selling local fruits and vegetables, farm-fresh eggs, bread and pastries, organic meats, nuts, honey, flowers and plants, plus a wide variety of artwork and crafts. Special events include cooking demonstrations, food contests with cash prizes and tours of nearby Mueller Farm.

Maplewood Farmers Market • 7260 Southwest Avenue (Schlafly Bottleworks parking lot), 314-241-2337, schlafly.com/community/farmers-market/

Kirkwood Farmers Market • 150 East Argonne Drive, 314-822-0084, kirkwoodjunction.com