So to finish off a fantastic weekend full of good food and celebrations, what better to do then crank out an equally fantastic dinner!
I am a lover of anything parmigiana [and typically anything fried], so instead of a traditional parm dinner… the thought of a twist popped into my head!
So I sliced up some beautiful purply eggplant and breaded them, let them chill out for a bit to set up and then bathed them in some hot oil till completely golden, crispy and gorgeous [of course there was the need to taste along the way]!
To create this ‘deconstructed’ if you will eggplant parm, ripe tomatoes were chopped, basil chiffonade and fresh mozz sliced just thick enough to cause a melty glue to seal up this whole story.
Layer upon magnificent layer, this meal was built… a drizzle of oil and into the oven until melted and golden!
Sweet from the tomatoes, a wonderful freshness from the basil, crunchy and textured from the breadcrumb, tender and complexly flavored from the eggplant and oozing from the hot mozz!
What an exciting way to end this weekend…
at a low simmer…