Japanese Eggplant Parmesan

From "Eight Items or Less" by Ann Lovejoy

Ingredients:

  • 1 7 to 8 inch Japanese eggplant, sliced into 1 inch thick medallions
  • 1 7 to 8 inch zucchini, sliced into 1 inch thick medallions
  • 1 to 3 tsp olive oil
  • 2 cloves garlic, mashed
  • 1 to 2 oz. grated Parmesan cheese
  • 4 to 5 plum tomatoes, diced (reserve juice)
  • 4 to 6 oz fresh mozzarella cheese, cut into thin slices
  • 2 T chopped fresh basil or 1 tsp dried

Instructions:

  1. In a wide, heavy frying pan, heat 1 tsp oil over medium heat.  Add garlic, brown on all sides
  2. Fit medallions into pan; cook for 4 to 5 minutes, turn and cook for 2 more minutes, adding another tsp oil, if needed.
  3. Set medallions with garlic in a baking dish in alternating circles; if they don't fit, overlap them slightly like fallen dominoes.
  4. If needed, add another tsp oil to frying pan, and cook tomatoes and basil, until juice is nearly gone, 5 to 6 minutes.
  5. Spoon a bit of tomato sauce on each medallion cover each with a piece of mozzarella, sprinkle generously with Parmesan.
  6. Bake in 350 degree oven for 25 to 30 minutes, until brown and bubbly.

Serving suggestions:

Serve with steamed runner beans or broccoli with garlic croutons, hot garlic bread, and a silky Orvieto or pinot bianco