Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [24]
2. Preheat the broiler. Rinse the eggplant under cold water and pat dry. Brush both sides of the eggplant slices with 6 tablespoons of the olive oil and broil until soft and lightly browned on one side, 6 to 8 minutes. Set aside. Change the oven setting to bake and the temperature to 350°F.
3. In a large bowl, combine the breadcrumbs, garlic, vinegar, mozzarella, pine nuts, basil, oregano, crushed red pepper, 1½ cups of the tomatoes, and 1 teaspoon salt. Add the remaining 2 tablespoons olive oil and mix well. Place the remaining 1½ cups tomatoes in the bottom of a 2-inch deep 3 to 3½ quart baking dish and set aside.
4. Place 1 cooked eggplant slice on a clean work surface. Place about 2 tablespoons of the filling at the narrow end of the slice. Roll the eggplant up and around the filling, starting at the stuffing end, and then place the roll in the casserole dish on top of the tomatoes. Repeat the procedure with the remaining slices of eggplant and filling. If you have any filling left, scatter it over the eggplant rolls. Bake until heated through and the cheese is melted, about 20 minutes. Serve warm, garnished with additional basil and oregano.
About 18 pieces, 4 to 6 servings
POTATO AND SALT COD AU GRATIN
This creamy, salty, indulgent dish would be complemented perfectly by crusty bread, a cool salad, and a crisp white wine. You can usually find nice salt cod in specialty stores, particularly Italian markets.
1½ to 2 pounds salt cod, soaked in several changes of water overnight in the refrigerator
4 tablespoons (½ stick) unsalted butter, plus 4 tablespoons (½ stick) softened
1 cup chopped onion
¼ cup minced shallot
¼ teaspoon cayenne
1 tablespoon plus 2 teaspoons minced garlic
4 sprigs fresh thyme
1 sprig fresh tarragon
3 tablespoons all-purpose flour
½ cup dry white wine
3 cups whole milk
3 pounds Idaho potatoes, peeled, sliced into 1/8-inch-thick circles on a mandoline, covered with water, and set aside
1 cup heavy cream
2 cups soft fresh breadcrumbs
¼ cup chopped fresh parsley leaves
½ cup grated Parmigiano-Reggiano cheese
¼ cup extra-virgin olive oil
Lemon wedges, for serving (optional)
1. Lay the soaked salt cod in a large, shallow skillet and fill with enough water to cover the fish. Bring the water to a gentle simmer and cook until the fish flakes easily with a fork, about 8 minutes. Remove the fillets from the water and set aside until cool enough to handle. Gently pull the tail and bones away from the fillet and discard. Flake the fish into small pieces, taking care to discard any pieces of bone or skin, and set aside in a bowl. You should have 2½ to 3 cups of flaked fish.
2. Melt 4 tablespoons (½ stick) butter in a medium saucepan set over medium-high heat. Add the onion, shallot, cayenne, and 1 tablespoon of the garlic and cook until soft and translucent, about 3 minutes. Tie the thyme and tarragon together in a bundle and add to the pot. Stir in the flour and cook for 1 minute. Whisk in the wine and milk and continue to simmer until no floury taste remains, about 6 minutes longer. Remove from the heat and allow the sauce to cool for at least 10 minutes. Remove the herb bundle and discard. Stir in the salt cod pieces.
3. Preheat the oven to 375°F.
4. Grease a 3-quart gratin dish with 1 tablespoon of the softened butter. Using half of the potatoes, line the bottom of the dish by overlapping the slices in two or three rows. Pour ½ cup of the cream over the potatoes and dot with 1½ tablespoons of the remaining softened butter. Add the salt cod mixture and spread evenly over the potatoes. Top with the remaining potatoes, ½ cup cream, and 1½ tablespoons softened butter.
5. In a small bowl, mix the breadcrumbs with the parsley, Parmesan, olive oil, and remaining 2 teaspoons garlic until well combined. Sprinkle the seasoned breadcrumbs over the potatoes. Place the gratin on a baking sheet and bake until the crumbs are golden, the sauce is bubbly, and the potatoes are tender,