HG has never enjoyed the Eggplant (or chicken) Parmigiana served at “red sauce” Italian restaurants. Mushy. Messy. Eggplant and cheese flavors lost in an ocean of inferior olive oil. Last night, BSK used a Jamie Oliver recipe for the dish as a starting point for her own creation. BSK grilled slices of eggplant in a cast iron pan. No oil. Sizzled the slices until lightly charred. Made a sofrito (sauce) of onions, garlic, olive oil, jarred tomatoes (from The Italian Corner in East Providence, RI) oregano, ground black pepper, basil and a dash of red wine vinegar. Put some sauce in an oval casserole pot. Layered the eggplant slices with sauce and slices of mozzarella. Topped it with more mozzarella and a dusting of parmigiana. Into the oven. Watched carefully until just done. Served with buttered penne and a green salad. Finally, a delicious Eggplant Parmigiana, non-oily with the eggplant keepings its integrity.
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