Seeking to foster a renewed interest in home culinary arts among experienced home cooks.
This is not a website for food phobics or wellness hypochondriacs.
Eggplant is never better than in mid-summer, locally grown. So here’s a classic dish with a few innovations. First, eggplant is soggy if just sliced, doused with EVOO and baked. It only gets soggier when it is combined with sauce and cheeses and then baked again as a casserole, which is what we have in …
My Eggplant Parmigiano recipe has been up for over two years. Since that time, I’ve become convinced that the oft required procedure of salting eggplant slices and setting them aside for 45 minutes to “sweat” has no culinary value. It just over salts the eggplant and lengthens preparation time. So of late, when making eggplant …