HUNGRY GERALD

BSK found an eggplant in the fridge and this inspired BSK to make a creative and savory Eggplant Lasagna. BSK peeled and sliced the eggplant (horizontally) and dipped the slices in an egg and flour batter and fried them to crispness in an olive oil slicked cast iron pan. They were removed from the pan and replaced by.ground pork, finely chopped garlic and onion (more olive oil) which was stirred until fully browned. Then the “lasagna” was assembled. in a baking pan —- A slice of eggplant dotted with ground pork, onions, garlic and a slice of mozzarella (five such layers). The pan was filled with chopped San Marzano tomatoes and placed in the oven until the cheese melted and sauce bubbled. A generous dusting of parmesan, lots of ground black pepper and a splash of hot sauce at the table (HG added more olive oil to  HG’s plate). Another wondrous supper at HG/BSK’s  Central Falls, RI, loft.