Category Archives: eggplant

eggplant “parmesan” with basil pesto

like most other children, i used to hate eggplant. i continued doing so until i worked in a tapas restaurant in high school where they served the most delicious breaded eggplant covered with marinara and alfredo sauces. i think they called it eggplant parmesan. well i’m not sure how to prepare the classic version of eggplant parm and frankly i don’t care because this recipe is so delicious. and made with my beautiful farmer’s market eggplant! the parmesan happens to be in quotes because there is not a speck of parmesan in this recipe, just mozzarella. i just didn’t feel like calling it: breaded and pan fried eggplant in a bed of marinara topped with melted mozzarella and (get this) pesto.

the pesto is the quiet star that brings this recipe together. rather than a basil-y marinara sauce where the flavor can all too easily get lost i made a batch of the most basic pesto with my pile of basil. the pesto doesn’t take over the dish either as it can do because its just a small amount on top. it takes this from any old eggplant recipe to something deserving to be in a gourmet kitchen. (my delicious recipe for the pesto is here but i didn’t bother with the parmesan in this case because i didn’t have any and i wanted dinner, not a trip to the store!)

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roasted eggplant and red pepper bruschetta

i think i’ve done more cooking over this long weekend than over the past two weeks. it’s been pretty lazy cooking too, but fortunately recipes like this taste like you spent a lot more time on it than you really did. plus its not the hamburger helper version of “homemade dinner!”

bruschetta at restaurants is generally caprese served on toasted crusty bread. why not call it caprese with bread? this is a hearty version of the classic bruschetta that can be made once tomatoes are out of season, mealy, or unripe. it’s meant to be served as an appetizer or for a snack at a party. that said, we ate it for dinner last night and i see no problem with that.

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