Eggplant Vodka

This is the kind of dish that makes even sworn enemies of eggplant swoon. I can't say I'm a huge fan of eggplant myself, but this dish I'll eat anyday. It's definitely one of my own creations I made specifically to try and come to a truce with eggplant. I've taken it to parties where the smell entices people to give it "a little taste" which always turns into a big helping. We tend to make this as a special treat with a hearty glass of merlot or, even better, a spicy red zinfandel.

Ingredients

One large eggplant, peeled and sliced into 1/4" thick slices
10 cloves of garlic
olive oil
1 can diced tomatoes
2T tomato paste
1/4c vodka
2T butter
1/3c milk or cream
1/4t red pepper flakes (opt)
1 egg beaten with 2T water (opt)
1c breadcrumbs
1/2c flour (opt)
coarse salt
1/2 fresh mozarella grated
1/2c parmesan

Instructions

For the Eggplant

You can prepare the eggplant in any way you like. We've used grilled, broiled, and fried. Our preference is for a simple broiled version or breaded and broiled. Whichever method you plan on cooking the eggplant you should salt it first. If you've never worked with eggplant before, pre-salting is a treatment to extract any bitter juices from your eggplant slices. Put your slices of eggplant into a colander and generously salt each slice. Let stand in colander for 30 minutes. Rinse well and pat dry the slices.

To broil simply, heat broiler on high. Brush each slice of eggplant with a thin coat of olive oil and arrange in a single layer in a baking sheet. Broil on high for 8-10 minutes, or until tender, turing once after about 4 minutes.

If you want a more classic version drege each slice of eggplant lightly in flour, then dip in egg mixture and roll in breadcrumbs. Cook as above under broiler.

For the sauce

Saute garlic over medium heat with 2T olive oil until fragrant and golden. Add tomatoes and 2/3c water and simmer for 10 minutes. Add tomato paste and stir well to incorporate. Add vodka and red pepper flakes (if using) and cook for 1 minute. Add milk and butter and stir until smooth. Transfer sauce to blender and pulse  briefly for a smoother texture. Return to pot and salt to taste, about teaspoon or two of coarse salt.

Adjust oven temperature oven to 350 degrees

To assemble, in a baking casserole add a layer of eggplant. Top with a ladleful of sauce and sprinkle with breadcrumbs, a little mozarella, and parmesan. Continue this way until the dish is filled, ending with a topping of cheeses. Bake for 30 minutes or until hot and bubbly and cheese is golden.