Eggplant Parmesan

Let’s talk eggplant parm. Cheesy, Italian, vegetarian comfort food at its finest, eggplant parm is not particularly difficult to make but it does require time.  Pre-salting the eggplant, breading and frying it, baking the dish and then the most painful part: letting it rest for a full 20 minutes before eating to solidify. This dish is best suited for a Sunday evening when you have time to graze in and out of the kitchen and leisurely sip on a glass of wine to ward off the Sunday scaries.

I hope I didn’t just deter you from making this dish – it really is easy and apart from the eggplant, you likely have all of the ingredients already. Especially if you’re like me and keep a Costco sized bag of shredded mozzarella in your freezer and a can of pizza sauce in your pantry at all times. Serve your eggplant parm with a big green salad or a side of pasta (completely unnecessary, totally delicious) for the perfect Sunday supper.

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Eggplant Parmesan

Makes a nice little micro eggplant parm, serves 2-3 hungry people. 

  • 1 large eggplant, sliced lengthwise 1/2 inch thick
  • 2 eggs, beaten
  • 2/3 cup flour
  • 1 cup panko bread crumbs
  • 1 cup Parmesan, grated
  • 1 1/2 cups mozzarella, shredded or torn if using fresh
  • 1/2 tsp oregano
  • 1/2 tsp dried basil
  • 2/3 cup vegetable oil
  • 1 can pizza sauce (I like Don Pepino)
  • salt and pepper

Preheat oven to 375°. Season the eggplant slices with salt and let them hang out in a single layer for a bit (an hour or so if you can spare it) so the eggplant can release some of its liquid. Wipe away the accumulated moisture on top of each slice with a paper towel.

Mix panko with 1/4 of grated Parmesan, dried basil, oregano and season generously with salt and pepper. Dredge eggplant slices in flour and shake off the excess. Dip slices into egg and then panko mixture.

Heat vegetable oil in a large nonstick skillet over medium-high heat. Cook eggplant slices (as many as will fit in the pan) until deep golden brown on both sides – about 5 minutes total. Transfer to paper towels to absorb any excess oil.

Mix mozzarella with 1/2 cup of Parmesan. Spread 1 generous tablespoon of sauce over the bottom of a 9×9″ glass baking dish, top with a layer of eggplant slices (if you need to cut them to ensure they fit, that’s fine). Spread about 1/4 cup of sauce over the eggplant slices and sprinkle generously with your mozzarella-parm mixture. Add another layer of eggplant, followed by 1/4 cup sauce and half of the remaining cheese mixture. Repeat layers until you’re out of ingredients. Final layer should be cheese! Cover with foil and bake for 35-45 minutes. Turn broiler on high. Broil uncovered until the top gets all golden and bubbly – about 2 minutes. Let it rest for 15-20 minutes before serving – this is very important!  Sprinkle with remaining Parmesan before serving.

eggplant parmesan recipe easy

eggplant parm recipe

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Tartines

I’m not quite sure what inspired me to whip up a mid-week tartine party. A tartine, for you plebeians, is a French open-faced sandwich topped with spreadable ingredients. It’s possible the inspiration came from looking at a tartine-devoted Pinterest board or flipping through the latest issue of Bon Appetit, or maybe it’s just my innate gravitation toward all things classy. Think of a tartine as a blank canvass.  Don’t know what to do with those heirlooms and fresh goat cheese? Slap it on some good french bread and call it a day. Mash avocado and sprinkle red pepper flakes and sea salt on top. Layer tomatoes, fresh mozzarella, basil and a drizzle of olive oil. Ricotta, fresh figs and a drizzle of honey? Yes, please. If you really think about it though, these tartines are not that distant from a dish my dad used to call S.O.S— or, “shit on a shingle,” a staple in U.S. army cuisine, made of rehydrated slivers of dried beef in a white sauce served on toast. Wisely my dad traded his serving of S.O.S for fruit cocktail. I knew I had classy roots. So, if you’re looking for a way to class up a Tuesday night, look no further than tartines. Toast. It’s what’s for dinner.

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Egg Salad and Smoked Salmon Tartine

Adapted from The Barefoot Contessa

4 eggs

1 tsp Dijon mustard

2 tbsp mayo

salt and pepper

1 tsp chopped fresh dill

a few pieces of smoked salmon

2 sliced of french bread

Place eggs in a small pot and cover with water. Bring the water to a boil, cover and turn the heat off. Let the eggs sit for about 10 minutes. Peel the eggs and cool until they are room temperature. Smash up the eggs with the back of a fork and mix in the mustard, mayo, dill, and salt and pepper. Brush the bread with olive oil and sprinkle with sea salt. Toast in a 350 degree oven until slightly browned. Place a piece of smoked salmon on the bread, spread on the egg salad and garnish with a sprig of dill. Cut in half and serve.

Roasted Eggplant, Goat Cheese and Tomato Tartine

1 small eggplant

1 tomato, slices

1 clove garlic

red pepper flakes

1/2 a lemon

goat cheese

sea salt

cumin

2 slices of french bread

Wrap the eggplant in foil and roast in a 400 degree oven for about 20 minutes until very soft. Mash up the eggplant in a bowl with a squeeze of lemon juice, red pepper flakes, cumin and sea salt. Brush the bread with olive oil, sprinkle with sea salt and toast in a 350 degree oven until slightly browned. Spread the eggplant mixture on the bread, dot with the goat cheese and top with fresh tomato slices and sea salt. Cut in half and serve.

Fig and Arugula Salad

2 cups of arugula

4 fresh figs

drizzle of honey

drizzle of olive oil

drizzle of balsamic vinegar

shaved parmesan

salt and pepper

In a bowl, combine arugula, sliced figs, shaved parmesan and drizzle with olive oil, balsamic vinegar and honey. Sprinkle salt and pepper and toss to combine.

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