Wednesday, February 8, 2012

eggplant parm for breakfast

I've always made eggplant, and a lot of other dishes, just like my mom did for me while I was growing up. While that's the norm for people with Italian heritage of any sort, I feel it's pretty common the world over. That being said every now and again I'll think of/read about/stumble onto something different to try and share it with my mom, and she does the same, and it seems that our recipes are getting better over time.

I've always been a fan of cooking shows and the Food Network (even though most of it is complete crap) and now that people are making their own food shows/video blogs available on the net I'm an avid consumer. One of my favorites that I've mentioned before, and definitely my favorite for Italian, is Gianni's North beach. He's an old school dude who cooks in his home kitchen and chit chats in a way that reminds me of my old relatives.

The other day I saw a post of his from last summer about making eggplant parm, and he did it with a small but very important difference from my family's way, and, as it happened, I had just been given several eggplants so I had to try it. My family always used breadcrumbs to bread it and he doesn't, just a simple egg wash. It has a bit less flavor and texture, but it also is less prone to soaking up the sauce on the surface and waterlogging. A pretty neat little change, I think. This dish pretty much always comes out well no matter what happens, but I think I really liked the difference in that it took a little less time and effort to prepare

Making eggplant parm is a bit of a production so of course we made a bunch, and have an entire pan of it we didn't even get to last night. I had an odd thought this morning that the stacked piles of eggplant reminded me of flat enchiladas. Where I grew up it is really common to get an egg on top of flat enchiladas as an option, so I thought "Why not try it on the eggplant?"

Not too bad for a few minutes work.

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