 |
| Layers of fried eggplant, tomato sauce, and two kinds of no-lactose cheese. |
Gorgeous late season eggplants entice me to make a bubbly, gooey, cheesy casserole, my version of eggplant Parmesan. Do I dare? I am still cheese-averse, avoiding most dairy (see my post about alternative milk) because maybe I am lactose intolerant. I’ve started eating some dairy yogurt again, but in reduced quantities. But cheese?
Lactose is a natural component of dairy milk, a sugar that is broken down in digestion to its simpler elements (glucose and galactose). Lactose intolerance, with digestive symptoms such as bloating, occurs when the body lacks the enzyme lactase, making it difficult to digest lactose.
 |
| Selection of lactose-free cheese and milk. |
I’ve discovered that many cafés now offer lactose-free milk for the standard café con leche. Milk can be made lactose-free either by a filtration process or by the addition of an enzyme, lactase, which pre-digests the lactose. Now it’s time to try lactose-free cheese.
Hard cheeses such as Parmesan, Gouda, and Manchego are fairly low in lactose as some of it is converted to lactic acid in the aging process. Goat milk cheeses are naturally lower in lactose than cow’s milk cheeses.
I quite like queso tierno de cabra sin lactosa, a white uncured goat’s milk cheese, firmer than queso fresco. A non-melting cheese, I use it for breakfast and to dice into salads. I found lactose-free mozzarella at a big hipermercado. In the pueblo store I’ve got no- lactose sliced Gouda, great for snacks and sandwiches. And eggplant parm!
 |
| Nicely gooey with lactose-free mozarella, savory with Gouda and sauce. |
Eggplant Baked with Lactose-Free Cheeses
Berenjena al Horno sin Lactosa
I used store bought canned tomato sauce for this recipe. The sautéd onions, peppers, and garlic give it extra flavor. Use any no-lactose hard cheese such as Parmesan, Manchego or Gouda, grated, shredded, chopped, or sliced.
Serves 4,
2 medium eggplants (1 ½-2 pounds)
2 eggs
2 tablespoons olive oil + more for frying and greasing baking dish
¾ cup finely chopped onion
¼ cup finely chopped red bell pepper
1 clove chopped garlic
1 cup tomato sauce (store bought or homemade)
Salt
Freshly ground black pepper
Pinch dried oregano
4 ½ ounces fresh lactose-free mozzarella
2 ounces lactose-free firm cheese, such as Parmesan, Gouda, or Manchego
½ cup lactose-free milk (or non-dairy milk)
Fresh basil
 |
| Fry eggplant slices. |
Cut ends off the eggplants and slice them lengthwise ¼ inch thick. Beat 1 of the eggs with 1 teaspoon of water. Place it in a shallow bowl. Heat a skillet on medium-high with enough oil to cover the bottom. Dip slices of eggplant in the beaten egg and fry them in batches until browned on both sides and somewhat softened. Remove the eggplant slices to absorbent paper. Reserve any remaining beaten egg.
Heat 2 tablespoons of oil in a small pan on medium heat and sauté the onion, bell pepper, and garlic until onion is softened, 5 minutes. Add the tomato sauce, salt to taste, pepper, and oregano. Cook until sauce is thickened, 5 minutes.
Preheat oven to 400ºF. Oil a baking dish.
 |
| Layer eggplant, cheese. |
Spread a spoonful of the tomato sauce in the bottom of the dish. Place a layer of eggplant in the dish. Cut sliced cheese, if using, into strips and scatter half of it (or grated cheese) on top of the layer of eggplant. Add another layer of eggplant. Spread half of the remaining tomato sauce over the eggplant with a few basil leaves. Slice the mozzarella and place it on top of the eggplant. Place remaining eggplant slices over the mozzarella, spread with remaining tomato sauce, and scatter remaining sliced or grated cheese on top.
Beat remaining egg with any egg left from dipping the eggplant slices. Add the milk. Season with salt. Pour the egg-milk mixture over the eggplant. Top with a few basil leaves.
Bake 10 minutes. Lower oven to 350ºF and bake until egg is set, 15 minutes. Garnish with additional sprigs of basil. Let the eggplant sit 15 to 20 minutes before serving.
*** *** ***
Are you looking for more eggplant recipes? Check out my new cookbook, FLAVORS OF AL-ANDALUS, The Culinary Legacy of Spain.
Eggplant was the emblematic vegetable of Moorish cooking. In Flavors of al-Andalus, you’ll find recipes for Pickled Eggplants, Almagro Style; Roasted Eggplant Salad with Chickpeas (pictured at left); Eggplants Stuffed with Cheese; Eggplant Croquettes; Slow-Fried Eggplant and Vegetables (Alboronía); and Eggplant Timbale.
*** *** ***
FLAVORS OF AL-ANDALUS
The Culinary Legacy of Spain
This new cookbook has menus and recipes for Tapas Party, Brunch, Summer Barbecue, Family Dinners (including vegetarian), Sunday Lunch, Dinner Party, Spring Holiday Meal, and Autumn/Winter Holiday Meal. From your favorite bookseller or click below to order.
This cookbook explores the fascinating story of the deep and lasting influences that Islamic culture has left on modern Spanish cooking.
Author and Spanish cooking expert Janet Mendel tells the story of the Moorish influence on Spanish cooking through 120 recipes and photographs for modern-day dishes, from salads and vegetables to fish, poultry and meat to sweets and pastries, that trace their heritage to foods served in medieval times. Dishes from this era include exotic spices such as saffron, the use of fruits and almonds with savory dishes, and honeyed sweets and pastries. The flavors of al-Andalus live on in modern Spanish cooking and are what makes Spain’s cuisine distinctive from the rest of Europe. (Hippocrene Books)
Use PROMO CODE HIPPOCRENE40 for 40% off on all Hippocrene titles at IndiePubs online bookstore.
***
