Recipe by Leslie in Texas
Another great recipe from Mary Nell Reck's weekly "Cooking Lesson" in the Houston Post from the late 1980's. This is best with vine-ripened home-grown tomatoes and is an appealing side dish for any meat dish. We enjoy it in the summer with anything from the grill!
Top Review by KLHquilts
Wonderful! Even after I tweaked it too far, and clearly didn't make it as delicious as it could be ... next time I'll follow the recipe exactly and get it all right. I ran out of time and so didn't skin the tomatoes (but it didn't seem to matter). I didn't have a mortar/pestle for the thyme/oregano, so I ran them through my mini-chop with the basil and garlic. And I didn't have gruyere cheese -- and I was trying to lighten the recipe -- so I just topped it with feta and herbs. Finally, I didn't saute the eggplant slices in oil -- I just spritzed the pan with olive oil spray and browned 'em that way. Still, it was delicious -- great recipe!
- 2 medium eggplants
- 5 medium ripe tomatoes
- 2 garlic cloves
- 1⁄2 cup fresh basil leaf
- 1⁄2 teaspoon dried thyme leaves
- 1 teaspoon dried oregano leaves
- 6 tablespoons fresh parsley, chopped
- olive oil, for sauteing
- granulated sugar
- 1 cup feta cheese
- 1 cup gruyere cheese, grated
- fresh ground black pepper
Directions See How It's Made
- Select firm, unblemished eggplants which are rather long and thin, about 2 1/2 inches in diameter.
- Wash eggplants, trim the ends, and slice into 1/2 inch rounds.
- Toss in salt until they are thoroughly coated and place on a baking sheet (you may stack them).
- With a second baking sheet on top, pile on a heavy weight and allow to stand 30 minutes to an hour.
- Meanwhile, bring a 4 inch depth of water to boil in a saucepan.
- Drop the tomatoes into the rapidly boiling water a few at a time for about 10 to 15 seconds, depending on ripeness.
- Plunge immediately into ice water to stop the cooking and prevent the tomatoes from getting mushy.
- Slip off the skins, cut out the stem, and gently squeeze out the seeds and juice.
- Peel, crush, and very finely chop the garlic.
- Very finely chop the parsley and basil.
- Crush the thyme and oregano in a mortar and pestle to release the flavors.
- Combine garlic and the herbs in a small bowl.
- Thoroughly rinse eggplant to remove the salt and pat dry.
- Preheat a large frying pan over high heat until very hot; add 2 tablespoons of oil to the pan.
- Immediately begin cooking a few eggplant slices at a time until brown on both sides; replenish the oil a little at a time as needed without letting eggplant slices absorb too much of the oil.
- Arrange the eggplant slices on a baking sheet.
- Cut the tomatoes into 3/8 inch slices, cutting from top to bottom.
- Place a tomato slice on the eggplant; sprinkle with a pinch of sugar to counteract any acidity.
- Crumble about 1 tablespoon of feta cheese on top of each tomato and top with about 1 1/2 teaspoons of the herb mixture on the feta cheese.
- Top the herb mixture with about 1 tablespoon of the gruyere cheese; grind fresh black pepper on each slice.
- Bake in a preheated 400 degree oven for 15-20 minutes.
- Serve immediately.