Traditional eggplant parmesan can be as heavy as lead. The eggplant pieces get breaded and fried, then are layered in a casserole with an overload of cheese. We had a lighter version last month at Il Terrazzo Carmine, as described in this post. Julian decided to try and reproduce the recipe at Casa Sammamish.
He started by slicing the eggplant very thinly, then briefly shallow-frying the slices until tender. He put the slices on a half sheet pan in a single layer. He layered sauce and cheese atop the eggplant and baked it. It wasn’t exactly what we had last month, but the dish was a lot less leaden than the usual eggplant parmesan.
Recent Comments