EGGPLANT PARM—LACTOSE FREE

 

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.

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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.

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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)    

 Order on IndiePubs

Use PROMO CODE HIPPOCRENE40 for 40% off on all Hippocrene titles at IndiePubs online bookstore.

***

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HEAT WAVE >>>> MICROWAVE

 

Summer salad with marinated chicken breast, rice, grapes, toasted almonds and bacon. All but the grapes and greens are cooked in the microwave.

With the temperature in the shade at 38ºC (100ºF), no way am I cooking dinner. Eating prepared foods is one solution. But at some point, food must be prepared. It’s the season to turn to the microwave.

Here are two menu suggestions, where most of the cooking is done in the microwave. A summery chicken salad with grapes and a take on eggplant Parmesan.

Microwave-cooked chicken is juicy, flavorful. 

Fried eggplant slices "bake" in the microwave with tomato sauce and cheese.

Microwave basics. Use microwave-safe cooking utensils—preferably glass. Unless labelled “microwave-safe,” do not use plastics for microwave cooking. Zip-lock bags and plastic wrap are not microwave safe. And, of course, do not use metal in the microwave.

Timing is the great variable with microwave cooking. My small countertop unit maxes out at 700 Watts, full power. The timing I’ve given in recipes worked for me. If you have 800 or more Watts, you may want to use a lower setting or check the food for doneness sooner. Also, once the molecules are jiggling, the food will continue to cook even after the microwave stops. Leave the dish inside the microwave a few minutes after it’s time finishes. 

A vented plastic cover for microwave cooking is a useful tool. It prevents foods from splattering and keeps some of steam circulating around the food. 

Chicken Salad with Grapes

Ensalada con Pollo y Uvas

Lots of contrasts in this salad, rice with celery, crunchy almonds, crisp bacon, sweet grapes.

This salad is a full meal on a plate—fresh greens, a bed of rice, marinated chicken and toppings of bacon, almonds and grapes. Sliced goat cheese would be a good addition, as would other chopped fruits. The chicken and rice can be prepared in advance and refrigerated. 

Serves 2-4.

Salad greens

Microwave-cooked chicken breast (recipe follows)

Microwave-cooked rice (recipe follows)

Microwave-cooked bacon (directions follow)

Microwave-toasted almonds (directions here)

Seedless grapes

Balsamic vinaigrette (recipe follows)

Arrange salad greens on a platter or individual plates. Slice the chicken breast. Spread the seasoned rice on the greens and place the chicken on top. Cut bacon into pieces and scatter over the salad. Scatter almonds and grapes over all. Drizzle some of the vinaigrette over the salad. Serve the remainder alongside the salad.

Microwave-Cooked Chicken Breast

Pechuga de Pollo al Microonda

Once microwaved, let chicken cool before slicing.

Spices for marinade.

1 skinless, boneless chicken breast (12 ounces)

1 clove garlic

½ teaspoon coarse salt

¼ teaspoon black peppercorns

¼ teaspoon pimentón de la Vera (smoked paprika)

¼ teaspoon thyme

2 teaspoons olive oil

1 tablespoon white wine

Bag to marinate, not microwave.

In a mortar, crush the garlic, salt, peppercorns, pimentón and thyme. Add the oil and wine to make a paste. Place the chicken in a plastic bag or small bowl and add the marinade, rubbing it on all sides of the chicken. Seal the bag or cover the bowl and refrigerate. Marinate the chicken at least 2 hours or overnight.

Place the chicken breast in a microwave-safe bowl. If available, use a microwave-safe cover. Microwave the chicken 2 minutes on High. Carefully remove the bowl from the microwave and turn the chicken over. Microwave 2 minutes on Medium-High. Test the chicken for doneness—it should reach 150ºF in the thickest part. If not, microwave 1 or 2 minutes more. Allow the chicken to set in the microwave until cool. If not to be used immediately, wrap the chicken in plastic wrap and refrigerate it.

Before assembling the salad, slice the chicken.

Chicken breast cooks in less than 5 minutes in the microwave.

Microwave-Cooked Rice Salad

Arroz Cocido al Microonda con Aliño

Cook rice in microwave too.

Getting the timing right is the hard part. Rice will cook quicker than you think, so check it after each 2-minute period. (I cooked quinoa to mush in 5 minutes!) Salt the rice after cooking.

1/3 cup long-grain rice

Boiling water

½ teaspoon salt

Freshly ground black pepper

1 tablespoon lemon juice

1/3 cup chopped celery

3 tablespoons chopped red onion

Place the rice in a medium-sized bowl. Pour over 1 cup of boiling water. Allow the rice to set 15 minutes. Drain off the water.

Add 1 cup boiling water to the rice. Place in the microwave, with cover, if available. Microwave on High for 3 minutes. Carefully remove the bowl and stir the rice. Return and microwave on Medium-High for 2 minutes. Allow the rice to set inside the microwave for 3 minutes. Remove the bowl, drain off any excess water. Rinse the rice in cold water and drain well.

Place the cooked rice in a bowl. Add the salt, pepper and lemon juice. Shortly before assembling the salad, add the celery and onion. 

Microwave- Cooked Bacon  

Bacón al Microonda

Microwave bacon on paper towel.

You will need 2 slices of bacon for the salad. Place a paper towel on a plate and the sliced bacon on the towel, without overlapping slices. Place another paper towel on top. Microwave on High for 1 minutes. Carefully remove the plate. Flip both towels over, so the bacon is reversed on the plate. Microwave 1 minute more for juicy bacon, 2 minutes for crisper bacon. 

When the salad has been assembled, use kitchen scissors to snip pieces of bacon on top of the chicken and greens.

Balsamic Vinaigrette

Vinagreta con Vinagre Balsámico

You might as well mix up plenty of the dressing, as what doesn’t get used for the salad can keep for another use. Combine the ingredients in a jar with a tight-fitting lid. Shake the jar to emulsify the dressing.

2 tablespoons balsamic vinegar

2 tablespoons fresh lemon juice

1/3 cup extra virgin olive oil

½ teaspoon salt

Freshly ground black pepper

Combine all the ingredients in a jar and shake well. Store refrigerated, but bring the dressing to room temperature before using. 

Eggplant and Cheese Casserole

Berenjena con Queso

Eggplant slices are first fried, then layered with tomato sauce and cheese before "baking" in the microwave.

This is a take on eggplant Parmesan, but with Spanish cheese, such as Manchego, instead of Parmesan. The sliced eggplant can be cooked in the microwave before assembling the casserole, but I like it better fried in olive oil. Use summer’s flavorful tomatoes to make microwave tomato sauce (recipe follows).

Does bowl fit in microwave?

Choose a straight-sided microwave-safe bowl. Make sure the bowl fits inside your microwave before layering the eggplant, cheese and sauce. 

2 medium eggplants

Salt

Water

2 eggs

3 tablespoons olive oil + more for the dish

¼ cup Greek yogurt + more, to serve, if desired

2 teaspoons flour

Microwave tomato sauce, drained of excess liquid (recipe follows)

¾ cup grated cheese

Basil leaves

Slice the eggplants lengthwise about ¼ inch thick. Place them in a bowl and cover them with salted water. Let set 30 minutes. Drain and pat dry.

Fry eggplant in olive oil.

Beat 1 egg with 1 teaspoon of water. Place in a shallow bowl. Heat oil in a skillet on medium-high. Dip each slice of eggplant in beaten egg and fry in hot oil until golden on both sides. The eggplant should be almost cooked, tender when pierced with a fork. Remove the eggplant and drain on paper towels.

Beat the remaining egg with the yogurt and flour.

Layer sauce, cheese, eggplant.

Oil the bottom and sides of a microwave-safe, straight-sided bowl that will fit inside the microwave. Spread a few spoonsful of the tomato sauce in the bottom of the bowl. Place a layer of the fried eggplant slices in the bowl. Spread a spoonful of the yogurt mixture on top. Sprinkle with grated cheese. Repeat the layers—tomato sauce, eggplant slices, yogurt, cheese—until all the eggplant and sauce is used up. Add a few basil leaves between layers.

Microwave on High for 5 minutes. Allow the eggplant bowl to set in the microwave for 5 minutes. Microwave on High 5 minutes more. Let set 5 minutes. Test the eggplant for doneness with a skewer—the eggplant should be completely soft and the cheese melted. If necessary, return the bowl to the Microwave for more minutes. 

Serve the eggplant hot or room temperature, accompanied by Greek yogurt, if desired.

Microwave Tomato Sauce

Salsa de Tomate al Microonda

Use as many tomatoes as will fit on a plate in a single layer.

Microwave tomatoes to loosen skins.

5 medium tomatoes (28-30 ounces)

2 tablespoons olive oil

½ teaspoon salt

Freshly ground black pepper

Basil leaves

Cut an X in the skin of the bottom of the tomatoes. Set them, stem-end down, on a plate. Microwave on High for 3 minutes. Remove the plate, turn the tomatoes stem-side up. Return and microwave on High for 2 minutes. Leave the tomatoes inside the MW for 5 minutes. Remove and allow them to cool.

Tomatoes for microwave sauce.

When tomatoes are cool enough to handle, cut out the stem and peel off the skin. Chop or crush the tomatoes (or, if desired, puree them in a blender) and place them in a microwave-safe bowl. 

Add oil, salt, pepper and basil to the tomatoes. Microwave on High for 4 minutes. Remove the bowl, stir the tomatoes, return and microwave on High for 3 minutes. Stir again, microwave on High 3 minutes. Leave the bowl in the microwave for 5 minutes.

The sauce is ready to be used. If using it for the eggplant dish, drain off excess liquid in a colander. 

More ways to use the microwave:

To roast bell peppers.

Quickie Zucchini.

Zucchini Timbale.

Meat-Stuffed Bell Peppers.

Summer Vegetable "Gratin".

To steam mussels.

Sea Bass in Papillote.

Marinated Turkey Breast.

Zucchini-Chocolate Cake.