Poor eggplant. When it's not shellacked with some sickeningly sweet sauce at the Chinese take-out joint, it's battered, fried, drowned with marinara sauce, and smothered in cheese at the Italian-American restaurant chain. Eggplant doesn't deserve that kind of treatment. It can be so much more.
The solution to the Chinese treatment: baked eggplant with miso.
The solution to the red-sauce treatment: Sowcase the eggplant in all its meaty glory by skipping the sauce for fresh tomatoes and easing up on the cheese. With the other ingredients playing a supporting role instead of stealing the show, you’ll discover just how delicious properly cooked eggplant can taste.
Eggplant Parmesan
Recipe by Richie Palmer, owner of Mulberry Street Pizza in Beverly Hills, CA
What you'll need:
1 eggplant, peeled and cut into ¼-inch thick slices
1 egg
1 cup milk
½ tsp salt
½ tsp pepper
½ cup Italian breadcrumbs
2 Tbsp extra virgin olive oil
½ cup shredded Mozzarella cheese
1 medium tomato, thinly sliced
A few basil leaves (optional)
How to make it:
1. Set up your breading station. In a small bowl, blend the egg, milk, salt and pepper. Dump the breadcrumbs into a shallow dish.
2. Dip the eggplant, one slice at a time, first into the egg mixture and then coat thoroughly with the breadcrumbs. Set aside.
3. In a large skillet, heat the oil over medium. Add the eggplant and cook until golden brown and tender, 3 to 5 minutes per side, sprinkling the cheese over the eggplant during the last minute of cook to melt. Allow the cooked slices to rest on a paper towel to absorb excess oil.
4. Top the eggplant with tomato slices and garnish with fresh basil. Serves 2. Shown here with sauteed kale.
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