GOOP, Tomato Sauce and Eggplant
When did Gwyneth Paltrow become a lifestyle guru with her website GOOP? And more importantly, what compelled me to sign up for the news letter? Of that I still can’t explain other than sheer curiosity. A few weeks ago, an email appeared in my box that had recipes for Gwnnie’s favorite tomato sauce, Eggplant Parmesan and Penne Arrabiata inspired by Giancarlo Giametti, Valentino’s longtime partner who is apparently a dear and longtime friend.
I’ll admit that reading the recipes left my mouth watering and inspired me to make my own batch of tomato sauce and Eggplant Parmesan. It just so happened that there was a can of whole tomatoes in the cupboard and everything else necessary to make my adaptation of the sauce. While it was simmering I went to the store and picked up the ingredients for the eggplant. Here is my version of tomato sauce and eggplant parmesan inspired by Gwennie who was inspired by GG… is it a stretch for me to call myself a friend?
First, make the sauce. Making your own sauce using canned tomatoes gives you the control to season it exactly to your taste. So much better than pre-made sauce from a bottle.
1 tablespoon extra virgin olive oil
3 garlic cloves, thinly sliced
Red pepper flakes to taste
2-3 tablespoons chopped fresh basil
1-28 oz can whole tomatoes
Kosher salt
Freshly ground pepper
In a large saucepan, heat the olive oil and cook the garlic and red pepper flakes for 3-4 minutes until it smells really good. Add the basil and stir until it is coated with olive oil. Add the tomatoes and juice and bring to a boil. Season with salt and pepper and reduce heat so that the sauce simmers at a low level for 45-60 minutes.
Then, make the Eggplant Parmesan
3 eggplants
1 cup flour
Extra virgin olive oil
tomato sauce from above recipe
2 ½ oz fresh mozzarella, sliced into cubes
2 oz smoked mozzarella, sliced into cubes
1/3 cup chopped fresh basil leaves
2 oz grated Parmagiano-Reggiano cheese
Kosher salt
Freshly ground pepper
Pre-heat oven to 350°F
Slice the eggplant into rounds 1/3-1/2 inch wide. Thoroughly sprinkle each side with salt and place in a single layer between two kitchen towels. Place a cookie sheet on top and weigh it down with something heavy so the water is squeezed out of the eggplant. This should take 20-30 minutes.
Put the flour on a flat dish and lightly dredge the eggplant slices on both sides. Heat 1/4″ of olive oil in a large skillet over high heat. When the skillet is hot, add the eggplant in a single layer, turn the heat to medium-high, and cook for about one and a half minutes on each side or until golden brown. Place the eggplant on paper towels to drain and repeat the process until all eggplant is cooked adding olive oil to the skillet as necessary.
In a 13″ x 9″ baking dish, arrange as many slices of eggplant as can fit snugly in a single layer. Drizzle 1/2 of the tomato sauce over the eggplant until it is covered. Sprinkle 1/2 of the mozzarella and smoked mozzarella over the top then sprinkle half of the basil leaves. Season with a little salt and pepper then add a second layer the same way as the first using remaining ingredients.
Bake for 30 to 35 minutes or until the cheese is melting, tomato sauce bubbling, and the top begins to brown. Serve with crusty Italian bread to mop up excess sauce and a crisp green salad.
mkmtCOOK | Comments (3)Franks is fabulous.
If you’re wondering where the duMonde has been, I can only say that it involved a lot of Anís and a Llama in the southern part of Spain. The local constabulary didn’t take too kindly to the antics of the duMonde and I was unceremoniously detained.
Thankfully, My Kitchen My Table saw it fit to bail me out and send me to Seattle to sample food and drink from the recently opened Frank’s Oyster House and Champagne Parlor.
Frank’s is the second restaurant by dynamic couple Felix and Sarah Penn. Their first Seattle venture, Pair, is a resounding success. Frank’s maintains the couples dedication to intimate, unpretentious dining in a unique atmosphere with extraordinary food. For the duMonde atmosphere is everything. Felix and Sarah took a unique approach when they built Frank’s. They chose to adorn the walls with all reclaimed wood. The decor feels right at home in the northwest local, and the food will right at home in your tummy. The duMonde gives Frank’s five out five shakes of the Cayenne.
franks restaurant seattle
mkmtEAT | Comment (0)