I love eggplant parm, but I think it's too heavy to eat in the summer. And I LOVE grilled eggplant. So, I decided to make a simple and light grilled parm-like eggplant.
It's a simple grilled eggplant, topped with grilled tomatoes and mozzarella. Ideally you would use roasted tomatoes, but to keep things simple I just used a lightly grilled tomato. You could also use a sauce for the tomato part.
It's a simple grilled eggplant, topped with grilled tomatoes and mozzarella. Ideally you would use roasted tomatoes, but to keep things simple I just used a lightly grilled tomato. You could also use a sauce for the tomato part.
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Fundamentally all you need is:
Pay no mind to the chicken in the picture - I used it in my meal but not in this dish, so I don't know why I put it in the picture.
- Eggplant
- Tomatoes
- Mozzarella
- Olive Oil
- Salt
- Pepper
Pay no mind to the chicken in the picture - I used it in my meal but not in this dish, so I don't know why I put it in the picture.
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No sauce, no mozzarella. Most of my relatives are from Sicialy but a few from Parma and a number from north of Rome.
And to be fair if you made bread crums the way I do, there is plenty of cheese. Mixing cheese into the crumbs (maybe with a spoon of flour) makes them easier to use. Left over crumbs that are as spicey as mine are mixed in with a tinybit of egg and fried, or, saved in fridge till later on or next day and used to top a frittata or omlete Over eggs with potato and onions is simple and tasty and if you have left over marinara, oh boy. On a resh crusty Eyetalian bread look out!
We Americans had such bounty , that even though we all worked like slaves here, we could afford food , (usually) and a more flamboyant albiet richer (and to me) tastier "Italian" cuisine emerged.
Being of sound mind and mostly Sicilian ancestry , I would say no to parm and yes to Peccorino Romano, which is sheep cheese, not cow cheese.
All the Piasons agreed that "pizza sauce" is not a cooked sauce but merely ground tomato (or chunky if you like). It has garlic and basil and MAYBE a big pinch of oregano. No onions no peppers, nothing else. Some people will just used thin sliced fresh tomato.
Now, I do not do that I make an uncooked sauce with every ingredient in a meat sauce w/o the meat . This lends a nicer sauce and not a true marinara, it goes extremely well on pasta, or vegetables (broccoli, cooked spinach cauliflower zukes, cooked collards). Holds up well to shrimp and lobster tails). Add two tablespoons to a vinegrette made with EVOO and red wine vinegar beaten in for a very very tasty vinegrette.
When the pot is simmering you can drop in raw eggs (whole, un broken), from a saucer to make poached eggs. So too you could take left over cooked bird/cow/pig cold mashed potatoes and a little rice and flour and make dumplings just float'm up on the top. Anything you add o/t the raw eggs will flavor the sauce.
ciao bella's
My advice, use Kosher salt (I use it for all my veg and meat cooking). Also, when grilling, keep a constant eye on it or it can catch fire from the oil dripping into the flames. Don't ask how I know this! Let's just say that blackened hockey pucks are simply not appetizing....
You can also use similar method for cooking portabella mushroom tops. They make delicious sandwiches!