Having a longstanding connection to all things Italian, eons ago I delved into the language, the culture and the food. Ah, the food. Enough said.
We’ve all had eggplant parmigiana. Many of us have a favorite recipe. This recipe may bump yours by a notch or two. The fact that it doesn’t rely on oodles of oil and masses of goopy cheese, hmmmmm, sounds good, tastes better.
My inspiration for eggplant parmigiana is multifold. It is a favorite dish of my mother-in-law, who just turned double eight. A favorite dish of my good friend Mimi who is ’6-0′ today and it brings me spiritually closer to my good friend Jojo – my dear partner in everything Italian.
This version of eggplant parmigiana was drawn from Jamie Oliver’s ‘jaime’s italy’, melanzane alla parmigiana. I can’t deny that it takes work. But I can assure you that you will decide it was worth the effort.
- 2-3 large firm eggplant
- olive oil
- 2 onions peeled and chopped
- 2 cloves of garlic finely sliced
- 2 heaping t dried oregano
- 2 28oz cans of good quality plum tomatoes or 5 Ibs ripe
- sea salt & freshly ground black pepper
- 2 T wine vinegar
- 2 large handfuls of fresh basil leaves
- 4 large handfuls of parmesan cheese
- 2 handfuls of dried breadcrumbs
- a little fresh oregano, leaves chopped
- optional 1 5-oz ball of buffalo mozzarella
Thanks to Christina Abboud, Pampered Chef extraordinaire for enticing me to purchace all the lovely PC cookware that helps to make cooking pleasureful. I can’t recommend her highly enough for a fun gathering of friends and food.
Thanks to the wonderful Simms/Botner families for sampling and appreciating my Jittery Cooking. A very special thank you to Marleine for doing the dishes.