Friday, May 19, 2023

BAKED EGGPLANT PARMIGIANA

This recipe for eggplant Parmigiana resembles southern-style fried green tomatoes, with all the crunch, and they are not fried. You stack them together and bake a final time for about 10 minutes until the cheese melts. I was inspired to make it this way after I had (one stack only) for lunch at Ristorante Tre Sorelle (Three Sisters) in Positano, Italy. 



1 recipe for marinara or tomato sauce

1 cup all-purpose flour
Sea salt and freshly ground black pepper
2 large eggs
2 T water or milk
1 cup freshly grated Parmigiano-Reggiano cheese, divided
2 cups panko breadcrumbs
1 ½ cups dry plain breadcrumbs
2 T chopped Italian parsley
2 t freeze-dried or chopped fresh oregano
2 t freeze-dried or chopped fresh basil
Extra-light olive oil or avocado oil
2 large, heavy eggplants, peeled and sliced crosswise into 12 slices, ¼-inch thick
1 lb mozzarella cheese, cut into 12 slices

Place flour into a shallow bowl and season generously with salt and pepper.
Whisk eggs in a medium bowl with the water and ¼ cup of the Parmigiano cheese.
Combine the panko, dry breadcrumbs, parsley, oregano, and basil in a shallow bowl.

Preheat oven to 375 degrees F.

Drizzle some oil on a large baking sheet and spread it around with a brush.
Dip eggplant slices in flour, shaking off excess, then dip in egg mixture and finally in breadcrumb mixture.
Place eggplant slices on the baking sheet and drizzle a little more oil on top.
Bake for 20 minutes, flip each one over and bake an additional 15 minutes.

On the same baking sheet, arrange four of the baked slices (not touching each other) in a row.
Add a spoonful of sauce, then some grated Parmigiano and a slice of mozzarella cheese.
Place another slice of eggplant on each and repeat one more time (each stack contains three slices) and place back 
in the oven for 10 minutes to melt the cheeses.
Garnish with a couple of basil leaves and serve.

Serves 2 to 4

Thursday, May 18, 2023

BRUSCHETTE WITH RICOTTA, ARUGULA, & PROSCIUTTO

This is now one of my husband's favorite bruschette.

Bruschetta (with an "a") is singular and bruschette (with an "e") is plural. Since it was just the two of us, I only made 4 appetizers, but the recipe makes 12 to 216 appetizers. This also makes a nice lunch with a glass of vino.


1 loaf Italian bread cut into ½-inch slices
Olive oil for brushing onto each slice of bread
1 whole large clove of garlic
Fresh whole milk ricotta cheese, room temperature
Freshly ground black pepper
A handful of baby arugula
12 to 16 thin slices Prosciutto di Parma
Extra-virgin olive oil, for drizzling

Brush each slice of bread on both sides with olive oil.
Heat a griddle or grill pan to medium-high heat. 
Grill the bread until golden brown on both sides (you can do this in the oven and flip over when golden brown on one side).
Place bread on a baking sheet to cool slightly.
Rub the top side of bread with the garlic clove.
Spread with some ricotta, season with a little black pepper, add a few arugula leaves, and top with a slice of Prociutto.

Drizzle with a little exta-virgin olive oil and place on a platter or board and serve. 
Buon appetito!