by Naked Beet
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Naked Beet's Notes:
Expand2 large eggplants Ask a question about this ingredient
4-5 large eggs, beaten Ask a question about this ingredient
1 cup flour + more if necessary Ask a question about this ingredient
dash salt and pepper Ask a question about this ingredient
1 large onion, sliced thinly Ask a question about this ingredient
3 large garlic cloves, chopped Ask a question about this ingredient
1 small carrot, cut into rounds Ask a question about this ingredient
1 tablespoon grapeseed oil Ask a question about this ingredient
26 ounces strained tomatoes (Pomi brand) Ask a question about this ingredient
1 tablespoon red wine vinegar, optional Ask a question about this ingredient
1/2 tablespoon dried oregano Ask a question about this ingredient
1 teaspoon fennel Ask a question about this ingredient
1/2 tablespoon dried basil Ask a question about this ingredient
1 teaspoon dried thyme Ask a question about this ingredient
1 tablespoon salt Ask a question about this ingredient
1 cup water Ask a question about this ingredient
Slice the eggplant thinly into 1/4″ rounds. Cutting them at no thicker than this ensures they’ll cook through in the sauce. Set up a bowl with flour and season it with a dash of salt and pepper. Set up another bowl with eggs, seasoning it with salt and pepper, as well. Dredge each eggplant slice first in the flour, shaking off any excess, then the egg. Lightly fry the eggplant on both sides until golden brown. Reserve the fried slices on a plate while you work on the next step.
Ask a question about this stepIn a large bowl, mix the tomato sauce with all the herbs, salt, vinegar if you’re adding it, and water.
Ask a question about this stepIn a cast iron wide pot, saute the garlic, onions and carrots until the onions are slightly translucent. Ladle some of the tomato sauce over the onion mixture. (The onion layer prevents the eggplants from sticking or burning to the pan, while flavoring the sauce, too.) Start layering the eggplant slices in the pot, pouring a bit of tomato sauce between each eggplant layer. At the very end, pour enough sauce to just cover the eggplants. Depending on how big of a pot you’re using or how many slices you get if your sauce doesn’t cover the eggplants a bit, it’s ok to press down the eggplants slightly below the sauce line or add a mix of tomato paste, water and salt to just cover the eggplants. (I love having a tube of tomato paste on hand for just these kinds of emergencies!)
Ask a question about this stepOver a very low flame, cover the pot and cook for 40-45 minutes. Check on the liquid every so often, adding more of the sauce so the eggplants stay submerged in the sauce. Once you remove the eggplants from your pot, the sauce can be whizzed up smooth or served as a textured sauce along with the slices.
Ask a question about this stepServe about 3-4 slices per person with a dollop of sour cream and fresh chopped parsley.
Ask a question about this stepNote: You can substitute the strained tomatoes for regular tomato sauce, but you'll have to remove or adjust the vinegar and salt to your taste.
Ask a question about this step
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
