Gluten Free Carla

Danila Angeleri, the owner of Danila Cuisine catering in Los Angles will be on my online radio show tonight, “Carla’s Cooking”.  She’s currently working a pilot for her own TV cooking show.  Danila is just delightful!  For one full hour Danila will be sharing several of her recipes and cooking tips with us this evening at 7pm PDT.  Danila wanted to share her affordable version of Eggplant Parmesan, “Eggplant Parmesana” as Italians call it.  This dish is usually prepared with parmesan and mozzarella cheese, but because they are so expensive she thought that everyone may enjoy an affordable version.   To listen in live online or after the show just go to Carla’s Cooking.

Ingredients

2 medium/large eggplants
4 oz. of basil (measured by weight)
12 oz. bag of shredded mixed cheeses: mozzarella, provolone, asiago and fontina (available at Trader Joe’s under the name “4 Formaggi”)
28 oz. (1 large cans) whole tomatoes (or you can stew your own)
10 tablespoons extra virgin olive oil (cold pressed is the healthiest) (3 for tomatoes and 7 for eggplant)
1 clove garlic
1 pinch of salt (sea salt is the healthiest)

Instructions

1. Pre-heat a large frying pan on medium heat (cast iron skillet is the best)
2. Add olive oil, coating the bottom of the pan.
3. Add whole garlic clove; remove it once it is golden brown.
4. Either blend the canned tomatoes in a blender; food processor; place them in a bowl and cut up with 2 knives; or smash with potato smasher.
5. Carefully add the tomatoes to the pan; add salt and cook for about 15 minutes; when water is evaporated it is done.
6. Wash the eggplant and sliced in circles about ½” thick.
7. Place everything in a large bowl and add some more olive oil, enough to coat.
8. Work it with your hands to make sure that the eggplants are fairly oiled.
9. Preheat a pan or grill on medium heat and add eggplant.  They are done when they rich a golden color.

10. Wash the basil; remove stems; and coarsely chop.

11. Preheat oven to 350°

12. Line a casserole dish with tomatoes; layer the dish with eggplant, tomatoes, basil and cheese (in that order); topping it with cheese.

13. Cook for about 30 to 40 minutes, until the color at the top is a nice golden color.

14. Remove it from the oven and serve possibly the next day allowing time to increase the flavor.

15. To reheat just pop it in the oven until thoroughly warmed through.

Hints

• Be generous with the ingredients.  You want to make sure that there are enough ingredients in each layer.
• This recipe is light on cheese.  If you’re a cheese lover you can always add more.
• Place the larger pieces of eggplant down and use the smaller ones to fill the holes.

Caio!

Danila and Carla

UPDATE: Due to technical difficulties this show has been deleted from Carla’s Cooking archived shows.