Saturday, October 16, 2010
Roasted eggplant parmesean
But today I had an idea for a less caloric variation that tastes equally indulgent thanks to a layer of roasted tomatoes. The inspiration came from a bag of mixed organic tomatoes that were marked down at the market. I started by trimming and tossing them with kosher salt, a generous sprinkle of oregano and a spritz of olive oil spray. They roasted at 400 degrees until nicely browned, about 40 minutes.
Since it was hours until dinner, I covered it with foil and gave it a rest in the refrigerator. It later baked, covered, for 20 minutes in a 350 degree oven, plus another 10 uncovered until bubbly and golden on top.
"Umami," declared Tim.
"Gross," declared Graham, who instead had a private bowl of steamed broccoli.