Cooking for Two - Bruce Weinstein [29]
1 teaspoon salt
3 tablespoons olive oil
1 small onion, minced
1 large garlic clove, minced
1 teaspoon chopped fresh oregano, or ½ teaspoon dried oregano
1 teaspoon chopped fresh basil, or ½ teaspoon dried basil
¼ teaspoon freshly ground black pepper
One 14½-ounce can diced tomatoes
2 ounces Parmigiano-Reggiano, shaved (see Note)
¼ teaspoon grated nutmeg
1. Sprinkle the eggplant slices with ½ teaspoon of the salt. Stack them vertically in a colander, or lay them out on paper towels to drain. If they’re laid on paper towels, they should be turned once while draining. Let stand for 30 minutes, then blot dry with clean paper towels. Meanwhile, position the rack in the center of the oven and preheat the oven to 400°F.
2. Rub 2 tablespoons of the olive oil into the eggplant slices, place them on a lipped baking sheet to catch any drips, and bake for 15 minutes. Turn and bake for about 15 additional minutes, or until lightly browned. Remove from the oven and set aside; reduce the oven temperature to 350°F.
3. Heat a medium skillet or sauté pan over medium heat. Swirl in the remaining 1 tablespoon of olive oil, then add the onion and soften for 2 minutes, stirring frequently. Stir in the garlic, oregano, basil, pepper, and the remaining ½ teaspoon salt. Cook for 30 seconds, stirring constantly; then raise the heat to medium-high, pour in the tomatoes with their juice, and bring the sauce to a simmer. Cover, reduce the heat to low, and simmer for 20 minutes, until thickened. The dish can be made in advance up to this point. Cover the eggplant slices and the sauce and refrigerate separately for up to 24 hours; allow both to come back to room temperature before proceeding with the dish.
4. Layer the following in this order in a 6-cup casserole dish or an 8-inch square baking pan: one-third of the tomato sauce, half the eggplant slices, half the cheese slices, teaspoon grated nutmeg, half of the remaining tomato sauce, the remaining eggplant slices, the remaining cheese shavings, and the remaining teaspoon grated nutmeg. Top with the remaining tomato sauce. You may have to cut the eggplant slices to make them fit in one layer, or you may have to overlap them a bit.
5. Bake for 30 minutes, or until thickened and bubbly. Let stand at room temperature for 5 minutes before serving.
NOTE: Shave the cheese with a cheese plane, a tool found in most grocery stores or kitchenware outlets, or a sturdy vegetable peeler. Simply drag it across the hard cheese, creating paper-thin slices that you can layer in the final casserole. Alternatively, grate the cheese with the large holes of a box grater or in a food processor fitted with the grating blade. The final dish will not be as gooey as one with shaved cheese.
STUFFED BAKED POTATOES, THREE WAYS makes 2 stuffed baked potatoes
These are really just little individual casseroles: the potato skins crunchy, the filling moist and creamy. Use only baking potatoes, preferably Russets, for these recipes.
WITH SHRIMP, FETA, AND DILL
These garlicky twice-baked potatoes have a Greek twist. They’re surprisingly light, the perfect dinner for any night of the week.
2 large baking potatoes, preferably Russets (about ¾ pound each), scrubbed
1 tablespoon olive oil, plus 2 teaspoons more for garnish, if desired
1 large garlic clove, minced
pound medium shrimp (about 30 per pound), peeled, deveined, and roughly chopped
cup plain yogurt (regular, low-fat, or nonfat)
¼ cup crumbled feta (about 2 ounces)
2 tablespoons chopped black pitted olives
2 tablespoons chopped fresh dill, or 1 tablespoon dried dill
¼ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper
1. Position the oven rack in the middle of the oven and preheat the oven to 375°F. Puncture each potato in three or four places, then microwave on high until soft for anywhere from 7 to 10 minutes, depending on your microwave’s power and the potato’s size. Remove to a wire rack and cool for 5 minutes. Alternatively, place the potatoes on a baking sheet and bake until soft, about 1 hour and