Potluck at I ♥ Cooking Club so I am picking Jamie's Eggplant Parmesan

It's time for Potluck at IHCC, something I look forward to each month. Thank you to the hosts Kim, Deb and Sue for expanding the theme to include previous featured chefs - brilliant idea!



Why do I like Potluck? Because sometimes I feel like venturing out and cooking with a group instead of doing my own thing. I'm not super social but I do like these virtual get-togethers now and again. Jamie is a fine example of a social being so...here you have it. Check out which dishes (and chefs) are featured this week at I ♥ Cooking Club.



Pssst....I actually made this eggplant earlier but waited to share it for Potluck. Here's the amazing recipe below!


Ingredients

1 large eggplant
olive oil
1 onion, peeled and finely chopped
2 cloves of garlic, peeled and finely sliced
1 heaped teaspoon dried oregano
1 good-quality canned plum tomatoes, or a few fresh ripe tomatoes
sea salt
freshly ground black pepper
a little wine vinegar
several leaves fresh basil
3 large handfuls Parmesan cheese, freshly grated
2 handfuls dried breadcrumbs
a little fresh oregano, leaves chopped
a cup or more of mozzarella, depends on how much you love the ooey gooey cheese in this dish

Directions

Two ways you may prep the eggplant for this dish. Cut into thick slices and set aside.

Heat olive oil into a large pan on a medium heat. Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion is soft and the garlic has a tiny bit of color. If you're using canned tomatoes, break them up, and if you're using fresh tomatoes prick each one and put them into a big pan of boiling water for under a minute.. Remove from the pan with a slotted spoon and put them into a bowl of cold water for 30 seconds, then remove the skins. Add the tomatoes to the onion, garlic and oregano. Stir, then simmer slowly for 15 minutes.

Meanwhile, grill the eggplant on both sides until lightly charred OR use a skillet and cook in oil. By the time you are done cooking eggplant the tomato sauce should be reduced and ready.

Season with salt, pepper, basil and a bit of wine vinegar. Now the layering starts.

In a casserole dish place a small layer of tomato sauce, Parmesan, followed by a single layer of eggplant slices. Repeat these layers …you know what to do. Try and keep a layer of sauce for the top. If you want it to be pretty toast some breadcrumbs and scatter on the top.

Bake at 375 F for half an hour until crisp and bubbly. Eat it straight away, so good and ooey. Leftovers can also be used to make eggplant parm sandwiches. Great dinner, awesome lunch.


Sharing this with IHCC. Hope you enjoy this one as much as I do.



Coming up may be some disjointed posts about vacation. We have been enjoying being off work this week, always take our anniversary week off, and so we have some outings planned. Stay tuned!