NEW ORLEANS —
Eggplant Gratin
2 eggplant, sliced in ½-inch thick rounds
3 Tbsp. olive oil
1 tsp. kosher salt
ground pepper
12 oz. Italian sausage removed from casings
1 Tbsp. Italian seasoning
5 garlic cloves, sliced thin
3 14 ½- oz. can fire-roasted tomatoes
½ cup fresh basil, chopped
1 cup heavy cream
3 oz. parmesan cheese, grated
4 oz. fresh mozzarella
Preheat oven to 400 degrees. Line two sheet pans with foil. Brush foil generously with extra virgin olive oil. Arrange eggplant slices in even layers on prepared pans. Brush tops of eggplant slices lightly with olive oil. Sprinkle lightly with salt and freshly ground black pepper.
Bake for 15 minutes, then rotate pans and bake another 20 minutes. Remove from oven and set aside.
Heat a medium-large pot or Dutch oven over medium heat. Add Italian sausage and cook until lightly browned. Break the sausage up with a spatula and stir occasionally, as it cooks.
Drain excess grease and reduce heat to low. Add Italian seasoning and garlic and cook, stirring continually for 2 more minutes.
Add fire-roasted tomatoes to the pot and increase heat to high. Bring to a boil, then reduce heat to simmer. Cook for 20-25 minutes, until sauce begins to thicken, stirring occasionally. Add fresh basil and cook for 5 minutes longer. Remove from heat.
For the Parmesan sauce, pour heavy cream into a medium-size saucepan. Heat over medium heat until simmering. Reduce heat and continue to cook until reduced approximately in half. Add Parmesan and mozzarella. Stir over low heat, until cheese is melted and sauce is smooth. Cover and set aside.
To assemble gratin, lightly grease a low enameled cast iron pan, gratin pan or low casserole. Arrange half of the eggplant in the pan. Spoon about ½ of the meat sauce over the eggplant and then repeat layers.
Stir the Parmesan sauce well and pour over the top of the eggplant and sauce.
Reduce temperature to 350 degrees and bake gratin until bubbly and beginning to turn golden, 25-30 minutes. Remove from oven and allow to sit for 10 minutes before serving.
Cherry Cake
1 ½ cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
4 Tbsp. butter, softened
¾ cup sugar
2 eggs
½ tsp. vanilla
½ cup Greek yogurt
4 cups sweet cherries fresh, pitted, each cherry sliced in half
Use a 9x3-inch springform pan or a 9-inch round cake pan.
Preheat oven to 350 degrees with rack in middle. Grease the sides and the bottom of the pan with butter. Line the bottom of a 9x3-inch springform pan or 9 inch round cake pan with parchment paper. Grease the parchment paper too.
Sift flour, baking powder, baking soda, together into a medium bowl.
In a separate bowl beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
Keeping the mixer speed low, mix the flour mixture into the wet ingredients until combined. Do not over-mix.
Transfer half of the cake batter to the springform pan. Top with sliced cherries. Top with the remaining half of the cake batter. Top with more cherries.
Bake until the cake turns golden, and the tester comes out clean in the center, about 45 minutes to an 1 hour, depending on your oven.
Midway through baking, if desired put some extra cherries on top of the cake for beauty and return the cake to baking.
When the cake is done baking, let it cool on a wire rack. After the cake has cooled for about 40 minutes, release the cake from the springform pan.