03.06.2011 1.Siwan, 5771 Rosch Chodesch; Tag 45 des Omer
Chef Laura Frankel offers her modern twist on Eggplant Parmesan as well as a great tomato confit and green tea cake for dessert.
This is not your mother’s eggplant Parmesan. This Roman style, modernized version of the classic dish will reinvigorate your table. My problem with eggplant Parmesan is that you spend all this time breading eggplant, crisping it up and then drowning it in sauce and covering it with cheese. What happened to the crisp part? What happened to the eggplant for that matter? It was buried under layers of stuff.
My version is more eggplant salad than gooey, mushy eggplant dish. I crisp my slices of eggplant with crunchy panko breadcrumbs, then sandwich confit tomatoes, cheese (optional for pareve) and fresh basil leaves between the eggplant slices and top the eggplant with more tomatoes and basil.
While the end of summer is best for eggplant, this dish is perfect for Shavuot and can easily be prepped and popped into the oven for a quick reheat….