I’m not Italian (I’m a WASP from Colorado). To me gravy is what you put on potatoes (not pasta). And when it comes right down to it I don’t really even like eggplant that much (like okra it seems there are more bad preparations than good). So it is hard to explain my recent obsession with Eggplant Parmesan. I seriously crave it and need a regular fix. It all began about a year ago when my Italian American friend Rosemary Bitetti came over with her daughter Amanda Puck to educate me about her technique. Like many modern day prophets she sat in her chair, drank vodka, wagged her finger a lot, and told me and Amanda exactly what to do. The end product was “perfecto” and after a couple more batches on my own I think I have it down.
A few key takeaways – slice your eggplant thin – about a quarter inch works best. A 50/50 mixture of Fontina and Mozzarella cheese gives the final product a more complex flavor and a 50/50 mixture of Italian and Panko breadcrumbs delivers the most crisp AND flavorful coating. Fry the breaded eggplant pieces quickly over a high heat so they don’t absorb too much oil. When I am done frying I put all the slices on baking sheets in a hot oven to dry them out just a bit more. And finally, Eggplant Parm is all about the GRAVY. Adapting a recipe from the Little Owl in NYC – I now have a go to Marinara which is super versatile. I like to top mine with thin slices of Buffalo Mozzarella a la a great Margarita Pizza. The recipe for the eggplant and the sauce follow below. Give them a spin and report back. And if you know any old Italian ladies have them give it a taste – just don’t tell them the recipe comes from a gay yuppie in Chicago. Continue reading