I think I've said this before, but just in case I didn't I'm in love with Pinterest. I've found so many different things on that site that it's just amazing. I've found anything from home decor ideas, to things to do with the kids, to one of my favoriate pass times....COOKING! How can you not love a site that allows you to have everything you need right at your finger tips.
About a month ago I came across this reciepe and I told myself I would have to try it because eggplant is one of the few veggies that I could get Jonathan to eat without it being WW III. All you mothers know what I'm talking about, if only they were like that when it came to sweets, but that's a whole other story.
I have to say that hey Creme Fraiche is what makes this dish. I personally recommed only using enough of the two sauces to cover the eggplant so it's not dry. Sometimes I feel that too much sauce really masks the taste of the eggplant and what's the point of eating eggplant if your not going to taste it.
This really pairs well as a side dish, with meatballs and pasta, or since eggplants are sucha harty veggie, it could even be made into a grinder. whatever way you go, you will not be disappointed.
Like always happy cooking and Baking!
Reciepe adapted from: http://farmhousetable.wordpress.com
2 medium to large eggplant, sliced 1/2″ thick
salt & pepper to taste
cooking spray
1 quart simple tomato sauce
3 Tbs. minced chives
3 Tbs. minced parsley
12 oz. creme fraiche
4 oz parmesan cheese, grated
WHAT YOU'LL NEED TO DO:
Preheat oven to 375.
Season eggplant slices with salt and pepper.
Spray and heat a large skillet over med-high heat and fry eggplant slices in batches until golden on both sides.
Set aside while you prepare the creme fraiche.
Place creme fraiche in a small saucepan and bring to a simmer over medium heat.
Let reduce until you have about 1 cup.
Then stir in half of the grated parmesan and all of the chopped herbs and set aside.
Cover with a thin layer of simple tomato sauce and a sprinkle of parmesan.
Make two more layers of eggplant and sauce, covering the top with tomato sauce.
Ladle over the reduced creme fraiche or cream and sprinkle on a final layer of parmesan cheese.
Bake uncovered until browned and bubbling, about 25-30 minutes.
