Everyone has their own vision of happiness. This is mine. Friends, food, and wine can't be beat.
Just six days after moving into my new apartment I hosted my first ever dinner party. I've had other dinner parties/get-togethers but this was my first solo mission. In my own place.
The menu included french bread with olive oil and balsamic vinegar, eggplant and goat cheese sandwiches with tomato sauce, green beans, and an assortment of tasty desserts that a friend brought.
Though the recipe turned out well in the end, I won't ever use a new recipe for a dinner party again. I thought it seemed pretty simple and since my sister had done it before I'd be fine - but it took a lot longer than I expected and I didn't want to leave people hungry!! That said, this recipe is absolutely delicious - just try it on a day you're not trying to impress.
Eggplant and Goat Cheese Sandwiches with Tomato Sauce
Serves 4
1 tablespoon olive oil
1 small onion, chopped
3 cups fresh or canned crushed tomatoes in thick puree (one 28-ounce can)
1- 1/4 teaspoons salt
1 teaspoon sugar
1/2 teaspoon fresh-ground black pepper
1 cup dry bread crumbs (I used plain Panko)
1/2 cup grated Parmesan
2 eggplants, peeled and cut to make sixteen 1/2-inch-thick slices in all
4 eggs, beaten to mix
Cooking oil, for frying
1/2 pound mild goat cheese, such as Montrachet, cut into 8 rounds
In a medium saucepan, heat the olive oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes, 3/4 teaspoon of the salt, and the sugar and simmer, stirring occasionally, for 25 minutes. Stir in 1/4 teaspoon of the pepper.
Meanwhile, heat the oven to 350°. In a medium bowl, combine the bread crumbs, Parmesan, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Dip each slice of eggplant in the eggs and then in the bread-crumb mixture, coating well. In a large frying pan, heat about half an inch of cooking oil over moderate heat until very hot. Fry the eggplant in the hot oil, in batches, turning once, until golden and cooked through, 1 to 2 minutes per side. Drain on paper towels.
Arrange half of the eggplant slices in a single layer on a baking sheet. Put a slice of goat cheese on top of each and then top with the remaining eggplant slices. Bake until the cheese melts, about 10 minutes. Put the sauce on plates and top with the eggplant.
Notes: I used plain Panko, but the only ones I could find at the store were "Japanese style." Not really sure what that meant, except that they were crispier than regular breadcrumbs. I'd stick with the regular Panko. Also, though the recipe says to use moderate heat for the oil, I had to turn the heat up to high to get my oil hot enough to fry the eggplants. I had six people eating, so I bought three eggplants and multiplied the rest of the ingredients by 1.5; I didn't do this for the sauce, though, and it was enough.
Original recipe here
