Meatless Mondays: Fried Eggplant with Basil and Heirloom Tomato Sauce

Inspired by the national Meatless Monday campaign, which asks folks to forgo meat one day a week to improve personal health and reduce individual carbon footprints, this is a new, weekly column in which we'll provide a meatless recipe that is healthful, fairly simple to prepare, and that utilizes seasonal items. We hope you enjoy, and eat with yourself and the earth in mind.

This is a slightly different (and arguably better) take on the classic Eggplant Parmesan, a staple vegetarian food at many restaurants. Most notably, this doesn't have any cheese (though you could add some if you choose), and it's not dipped in an egg batter before frying, so it's also vegan. This dish is also a great way to utilize some of the produce just coming into season, including eggplant, basil, and tomatoes. Heirloom tomatoes have a far superior taste to the typical supermarket tomatoes, which are usually picked while still unripe and then gassed in order to encourage ripening as they are shipped. If you can find heirloom tomatoes, you won't regret it. And don't worry too much about the frying — it's a pretty healthful meal despite what might seem an excessive amount of olive oil.

Just a little note about this recipe (and all the upcoming ones, for that matter): Measurements are meant more as a guideline than a rule, so just do what seems right and feel free to put your own spin on things.

2-3 lbs ripe heirloom tomatoes, peeled and roughly seeded (or 1 - 28oz can whole, peeled tomatoes, drained)
3 cloves garlic, minced
1 sprig fresh basil, plus additional leaves for garnish
1 large eggplant
1 cup homemade bread crumbs, or Panko style breadcrumbs
Extra virgin olive oil

1). Peel, seed, and roughly chop the tomatoes and add to blender (if using canned, just drain and add to blender). Pulse until smooth but still retaining some texture.

2). Add olive oil to coat large pan, and heat over medium heat. Add minced garlic and saute for 1 minute, or until just golden. Add blended tomatoes and 1 sprig basil, and reduce heat to low. Cook, stirring occasionally, until sauce has thickened to desired consistency, about 20-30 minutes. Salt to taste.

3). Meanwhile, slice eggplant into 1/2-inch thick rounds, salt generously, and let sit in colander in sink for 20 minutes (this is to remove the bitter taste, but if the eggplant is very fresh and doesn't have many seeds, this step isn't necessary). Rinse and pat dry.

4). Preheat oven to 350 degrees.

5). Heat a large pan over medium-high heat and add enough olive oil to come up about 1/4 inch (you may need to add more as you go). When the oil is hot, carefully add the eggplant slices in batches, making sure not to crowd the pan. Fry until golden brown, about 3-4 minutes on each side. Drain on paper towel.

6). When all eggplant slices are fried, lay them out on a baking tray and spoon tomato sauce on each slice to cover. Top each piece with a generous sprinkle of breadcrumbs and just a bit of salt. Bake for about 20 minutes in oven, or until breadcrumbs are barely golden-brown.

7). When done, garnish each slice with torn basil leaves. Serve alongside a simple salad or pasta. Now enjoy your low-carbon, high-taste meal.

Photo credit: Chichacha