The Easiest Eggplant Parmesan Ever

It’s that time of year, when my garden has produced just about all it’s going to. Some leaves and stems are already wilting and yellowing.

We’ve been feasting on tomatoes and eggplants.

I’ve made my annual hoard of pepper jam.

I’ll make tomato chutney with some of the dark green tomatoes (and let the ones that have a vague pink color ripen on the vine for a few days).

Last night I made Eggplant Parmesan with one of the gorgeous eggplants and San Marzano tomatoes I planted this year. It was the easiest version I’ve ever prepared.

Also the most delicious.

And light — I roast the eggplant slices rather than bread and fry them.

Do you think this was so good because the produce was fresh from my garden?

Maybe. But I think this recipe — so easy and so simple — would also be wondrous with store-bought stuff.

THE EASIEST EGGPLANT PARMESAN EVER

• 1 medium eggplant

• salt

• 4 tablespoons olive oil, approximately

• 1 onion, chopped

• 1 large clove garlic, chopped

• 8-10 plum tomatoes, sliced

• 1 tablespoon chopped fresh basil

• 1 cup ricotta cheese

• 1-1/2 cups shredded mozzarella cheese

• 2 tablespoons grated Parmesan

Preheat the oven to 400 degrees. Slice the eggplant about 1/8-inch thick, sprinkle with salt and let rest for 20-30 minutes. Wipe the eggplant slices dry and place them on a parchment-lined baking sheet. Brush each side of each slice of eggplant with a film of olive oil (you will need about 2 tablespoons of oil). Roast the slices for about 15 minutes, turning them once, or until they are softened. Remove from the oven. While the eggplant is roasting, heat 2 tablespoons of olive oil in a saute pan over medium heat. Add the onion and cook, stirring occasionally, for about 3 minutes, or until softened. Add the garlic and cook for another minute. Add the tomatoes and basil and cook, stirring occasionally, for 2-3 minutes, or until the tomatoes have softened. Place the eggplant slices on the bottom of a baking dish (overlap the slices slightly). Spread the ricotta cheese on top of the eggplant slices. Spoon the cooked tomato mixture over the cheese. Cover with the mozzarella cheese, then sprinkle with the Parmesan cheese. Bake for 20-25 minutes or until the cheese has melted and is beginning to turn lightly brown.

Makes 4 servings

Spaghetti with Fresh Puttanesca

We were on a cruise recently and the ship we were on had a separate pizza restaurant! So of course we had pizza a few times. The varieties were extensive — the chef made pizzas with all sorts of toppings. Mostly I like (and ate) plain pizza Margherita, sometimes topped with arugula, but one time I chose Puttanesca. It was an OMG moment.

Puttanesca is not for everyone. It’s salty and very tangy.

But I absolutely love it.

I’ve made Puttanesca sauce for spaghetti many times, usually with canned San Marzano tomatoes. But the plum tomatoes at the market recently were too good to pass up, so I went to my trusted recipe drawer, “sauce folder” and found my fresh tomato version. It was as good as I had remembered.

Here it is:

Spaghetti with Fresh Puttanesca Sauce

• 3 tablespoons olive oil

• 1 medium onion, chopped

• 2 medium cloves garlic, chopped

• 3 anchovies, chopped (or 1 teaspoon anchovy paste)

• 4-5 large plum tomatoes

• 2 tablespoons chopped fresh basil

• pinch or two of crushed red pepper

• freshly ground black pepper, to taste

• 2-3 tablespoons capers, rinsed and drained

• 12-15 mixed pitted black and green imported olives, cut coarsely

Heat the olive oil in a large saucepan. Add the onion and cook over medium heat for 3-4 minutes or until softened. Add the garlic and cook briefly. Add the anchovies (or paste), mix briefly, then add the tomatoes, basil and red pepper. Cook, over low-medium heat, stirring occasionally, for about 7-8 minutes. Stir in the capers and olives and cook for another 5-6 minutes or until it has reached the desired consistency (use 2 tablespoons of capers if you want it less tangy).

Makes enough for 1/2 pound pasta

Chicken Cacciatore

I recently read a book about four women who entered a cooking contest in World War II England. One of the contestants had met an Italian POW who told her about Italian cuisine (virtually unknown in England at the time) and taught her how to make chicken cacciatore.

The book was just okay but the recipes were fascinating, what with dealing with rationed food and all sorts of shortages. One woman used whale meat for her entree; the contestant who planned to make chicken cacciatore actually used rabbit.

In addition, I realized that it had been years, maybe more than a decade, since I cooked chicken cacciatore.

I got out my old recipe, and, like the wartime home cooks who learned to be flexible because ingredients were difficult to get, I made a few changes based on what I had at hand. I only had grape tomatoes; had fresh parsley but not fresh basil or oregano. I was minus a bell pepper (which we don’t love anyway), and whereas my original recipe called for red wine, I had a bottle of white open, so I used that instead.

The result was a complete success.

Here is the recipe with flexible ingredient options. Might be a nice change of pace for Shabbat chicken.

Chicken Cacciatore

• 1 broiler-fryer chicken cut into 8 pieces (or use 4 large breasts or whole legs)

• 2 tablespoons all-purpose flour

• salt and freshly ground black pepper to taste

• 3 tablespoons olive oil

• 1 large onion, chopped

• 2 cloves garlic, chopped

• 8 ounces fresh mushrooms, cut into bite size pieces

• 3 cups halved cherry or grape tomatoes (or use 4-5 plum tomatoes, chopped)

• 1 small bell pepper, seeded and chopped, optional

• 1/2 cup wine (red or white)

• 1/2 cup chicken or vegetable stock

• 1/4 cup chopped fresh herbs: parsley, oregano, basil (or use 2 tablespoons chopped parsley plus 1 teaspoon each of dried oregano and basil)

• cooked pasta, rice or polenta

Coat the chicken pieces with some flour and sprinkle with salt and pepper. Heat the olive oil in a large saute pan. Cook the chicken pieces a few at a time for 5-6 minutes, turning them occasionally, until they are lightly crispy. Remove the chicken pieces and set aside. Add the remaining olive oil to the pan. Add the onions and cook for 2-3 minutes. Add the garlic, mushrooms, tomatoes and bell pepper, if used, and cook for 5-6 minutes until the vegetables are slightly softened. Pour in the wine and stock. Add the herbs. Cover the pan, lower the heat and simmer the ingredients for 25-30 minutes or until the chicken is tender and cooked through. Serve on top of cooked pasta, rice or polenta.

Makes 4-6 servings