Add tomatoes and simmer,
stirring occasionally, until
sauce is thickened, about
45 minutes. Let cool slightly,
then transfer to a food
processor and pulse until
almost smooth; season with
salt. You should have about
6 cups of sauce.Spicy Eggplant Gratin
ACTIVE 30 MIN; TOTAL 2
HR; SERVES 6
Chef Chris Behr of the Rome
Sustainable Food Project
roasts his eggplant instead of
breading and frying it for this
fresh, lighter take on eggplant
Parm. In place of regular
mozzarella, he opts for gooey
smoked scamorza cheese,
which pairs perfectly with the
creamy eggplant.
3 lbs. eggplant, cut into
1-in. pieces
(^1) / 2 cup plus 3 Tbsp. extra-
virgin olive oil
Kosher salt
Black pepper
1 medium-size yellow
onion, fi nely chopped
3 garlic cloves, chopped
1 tsp. crushed red pepper
30 basil leaves
1 28-oz. can whole peeled
tomatoes, crushed
6 oz. smoked scamorza or
mozzarella cheese,
cubed (1^1 / 2 cups)
3 oz. Parmigiano-
Reggiano cheese, fi nely
grated (1 cup)
Crusty bread, for
serving
- Position racks in upper and
lower thirds of oven and
preheat to 375° F. Line 2 large
rimmed baking sheets with
foil. Divide eggplant between
prepared baking sheets and
toss each sheet with 2 table-
spoons oil. Season with salt
and black pepper and spread
out in a single layer. Bake
for 45 minutes, until golden
brown; rotate baking sheets
halfway through baking.
Keep oven on. - Meanwhile, heat^1 / 4 cup oil
in a large enameled cast-iron
casserole. Add onion, season
with salt, and cook over
moderately low heat, stirring
occasionally, until softened,
8 minutes. Add garlic,
crushed red pepper, and 5
of the basil leaves and cook,
stirring, until garlic is soft-
ened and fragrant, 1 minute.
3. Spread 1 cup sauce in
bottom of a 2^1 / 2 -quart shallow
baking dish. Top with half of
eggplant and remaining basil
leaves. Drizzle with 1 table-
spoon oil. Spread 2 cups
sauce on top; sprinkle with
half of each cheese. Drizzle
with 1 tablespoon oil. Top with
remaining eggplant, sauce,
scamorza, and 1 tablespoon
olive oil.
4. Bake in upper third of oven
for about 30 minutes, until
bubbling. Remove from oven
and preheat broiler to high.
Sprinkle remaining^1 / 2 cup
Parmesan over top and broil
for 3 minutes, until golden
brown. Let cool for 10 min-
utes before serving. Serve
with crusty bread.
—CHRIS BEHR