Every time I’m at Trader Joes I buy 2 eggplants. They are so beautiful, with their taught, raven exterior. No botox needed. Something always compels me to take them home and cradle them in baths of dairy and tomatoes.
Like little sponges they soak up flavor and your dish condenses in a commencement of salty, cheesy divinity.
Eggplant parmesan has been a staple on my table for years. Particularly if I want to eat alone, because the Cuban has no regard for such preposterous vegetables.
Frozen Costco eggrolls tonight for you hunny, cuz these plants of parm are all mine.
Ingredients
- 2 large eggplants (I remove part of the skin, but this is optional), cubed
- 3 large garlic cloves, minced
- 1/2 large yellow onion, small dice
- 6 sprigs of fresh thyme, minced
- 2 sprigs of fresh oregano, minced
- 2-3 sprigs of fresh tarragon, minced
- 1-2 large glugs cabernet
- 1-2 large pinch red pepper flakes (optional)
- 1/2 fennel bulb, small dice
- 1 large tin san marzano tomatoes, in juice
- 2 tbsp tomato paste
- 1/2 cup Chicken Stock (here’s my homemade recipe)
- 6 cloves black garlic, mashed
- 8 oz whole milk mozzarella, sliced
- 2 oz whole milk mozzarella, cubed (stay with me, I will explain)
- 3 oz freshly grated parm
- 1 large handful basil, rough chop
- As always: Good olive oil, salt and fresh cracked black pepper
Method
Preheat your oven to 350 degree Fahrenheit.
In a large cast iron skillet, over medium heat add 3 tbsp olive oil. Brown fennel and onion for 7-9 min with a good pinch of salt.
Once onion is translucent add white garlic, eggplant and chicken stock. (I like using stock here rather than more oil since the eggplant sucks up so much of it). Stir this often, adding additional liquid if nessesary.
Salt again.
Once the eggplant is golden and tender (about 15 min) add red pepper flakes, thyme, oregano, tarragon and black pepper.
Add tinned tomatoes, black garlic and cabernet. Cook for another few minutes and taste to adjust seasoning.
When eggplant is soft, reduce heat to low and stick the cubed pieces of mozzarella throughout your mixture and allow to melt slightly. Stir in basil.
Top with sliced mozz and grated parm.
Bake, uncovered for 20 min and voila!
I see you’re in need of more comforting casseroles clutching at the chasm of your cracked comestible core. So, how about…
- Decadent Tagliatelle with Sun Dried Tomato Pesto, Hazelnuts and Burrata
- Slurpy, Bubbling Classic Beef Stew
- Old fashioned, new vibes 4am Meatball Hoagies
- “Wined” down with Sangio Sloppy Joes
I love alliteration. Alexa loves alliteration.
