Featured Cookbook

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1. Eggplant Stacks with Three Cheeses

2. Cornmeal Dumplings Baked with Parmesan

Book Description

There is an old quip that declares, "Those who can, do. Those who can't, teach." If there is anyone who shatters that myth, it is world-renowned chef and compelling teacher, Anne Willan. Founder of La Varenne Cooking School, former president of the International Association of Culinary Professionals and award-winning author, Willan has been tempting appetites and passing on her knowledge to devoted students on three continents for more than 30 years.

... (more)

Anne Willan's Cook It Right: Achieve Perfection With Every Dish You Cook

Authors: Anne Willan

Date: April 1998

ISBN: 0895779323

Publisher: Reader's Digest Association

Hardcover

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Sliced eggplant takes the place of bread in this sandwich of ricotta and goat cheese, baked in a rich tomato sauce and sprinkled with Parmesan cheese. Be sure to use a fresh goat cheese that is soft and creamy.

Serves 4

• 1 lb eggplant

• salt and pepper

• 1/4 cup olive oil

• small bunch of basil

• small bunch of parsley

• 1/2 lb ricotta cheese

• 6 oz goat cheese

• 1/4 cup grated Parmesan cheese

• For the fresh tomato, garlic, and oregano sauce:

• 1/3 cup olive oil

• 3 onions, chopped

• 5 garlic cloves, finely chopped

• 3 lb tomatoes, peeled, seeded, and chopped

• 6 tablespoons tomato puree

• 3 to 4 tablespoons chopped oregano

• pinch of sugar

• 4 individual gratin dishes

1. Preheat the oven to 375 degrees F.

2. Trim the eggplant and cut them across in sixteen 1/2-inch rounds. If they are small, cut them diagonally. Lay the slices in a single layer on a tray. Sprinkle them generously with salt on both sides and leave 20-30 minutes to draw out excess juices.

3. Rinse the eggplant slices, drain in a colander, and pat dry with paper towels. Arrange on oiled baking sheets and brush the tops with olive oil. Bake the slices until perfect crisp, turning once, 25-30 minutes. Let cool.

4. Meanwhile, make the tomato sauce; heat the oil in a large deep saucepan. Add the onions and fry over medium heat until soft and lightly browned. 4-5 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in the tomatoes, tomato puree, oregano, sugar, salt, and pepper. Cover and cook over low heat until the tomatoes are very soft, 10-15 minutes. Uncover the pan and continue cooking the tomato sauce, stirring occasionally, until lightly thickened but still falling easily from the spoon, 5-10 minutes. Taste sauce and adjust seasoning.

5. Strip the leaves from the basil and parsley stems and chop the leaves, reserving 4 basil sprigs for decoration. Beat the ricotta and goat cheeses in a bowl until smooth. Stir in the chopped herbs, salt, and pepper and taste for seasoning. Brush the gratin dishes with olive oil and place an eggplant slice in each one. Spread about 2 tablespoons of the cheese mixture on the eggplant. Top each with a second slice. Repeat with remaining eggplant rounds and filing to make four- decker stacks.

6. Spoon the sauce over the stacks and sprinkle with Parmesan cheese. Bake in the oven until very hot and bubbling, 20-25 minutes. Serve at once.

More From This Book:

1. Eggplant Stacks with Three Cheeses

2. Cornmeal Dumplings Baked with Parmesan

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