Eggplant Parmesan

A Taste of Nostalgia: My Favorite Eggplant Parmesan

Food has a funny way of transporting us back in time. A single bite can unlock a flood of memories, instantly bringing us back to a specific place, person, or feeling. For me, that dish is eggplant parmesan. It's not just a delicious meal; it's a tangible link to a cherished memory, a symbol of the early days of a relationship that has blossomed into something truly special.

It all started at Lil' Frankie's in the East Village. Brendan and I, still in the giddy, exciting phase of getting to know each other, shared a plate of their eggplant parmesan. The rich, savory sauce, the perfectly crisp eggplant, the melty mozzarella – it was a culinary revelation. We savored every bite, our conversation flowing as easily as the delicious tomato sauce. That night, amidst the bustling energy of the restaurant, a simple plate of food became a symbol of our connection, a shared experience that cemented our bond.

Now, years later, recreating that eggplant parmesan at home feels like a little ritual, a way to revisit those early days of romance. It’s become our "comfort food," a dish we prepare when we want to reconnect, to remember the simple joys of falling in love. The process of preparing it together – chopping vegetables, whisking eggs, carefully layering the ingredients – is as much a part of the experience as the final product.

The recipe itself is surprisingly simple. The magic lies in the careful attention to detail, in ensuring the eggplant is perfectly salted and drained to prevent excess moisture, in the delicate balance of herbs and spices. The crunchy, golden-brown exterior contrasts beautifully with the soft, yielding interior, all bathed in a rich, tangy tomato sauce. The melting mozzarella adds the perfect creamy touch, completing this symphony of flavors and textures.

More than just a recipe, this eggplant parmesan is a story. It's a reminder of the power of shared experiences, the way food can bring people together, and the enduring magic of a simple, delicious meal. It’s a dish that embodies not only the taste of delicious food but also the sweet taste of memory and love. And that, for me, makes it truly special. Each time I make it, I’m not just cooking dinner; I'm reliving a cherished memory, and creating new ones.

So, if you’re looking for a meal that’s as much about the experience as it is about the taste, give this eggplant parmesan a try. It’s more than just a recipe; it’s a journey back in time, a celebration of love, and a testament to the power of shared moments. And who knows, it might even become your own treasured memory in the making.

Beyond the romantic narrative, this recipe is incredibly versatile. Feel free to experiment with different cheeses, herbs, or even add some sautéed vegetables for extra flavor. The beauty of cooking is the freedom to personalize, to make a recipe your own. But no matter how you tweak it, the core elements—the crispy eggplant, the vibrant sauce, the melting cheese—remain the heart of this classic dish.

Try it, and let the flavors transport you.

Step-by-step

• Preheat the oven to 400°F. Grease a baking sheet with the oil and set aside.
• Remove the stem end from the eggplant and slice the eggplant into 1/2-inch rounds. Salt them thoroughly and set on a clean kitchen towel. Leave for 15 to 20 minutes, to draw out the moisture.
• Meanwhile, whisk the eggs in a small bowl or pie dish and set aside.
• In another bowl or pie dish, whisk together the almonds, Parmesan cheese, basil, paprika, garlic, and oregano. Set aside.
• Brush the salt from the eggplant and press the slices with a towel to draw out any excess moisture.
• Dip the eggplant slices in the egg mixture, then in the almond mixture, and transfer to a baking sheet.
• Bake for 15 to 20 minutes, then turn carefully, and continue to bake until golden brown and crispy.
• Spoon the tomato sauce onto the baking sheet (around and on top of the eggplant) and top each round with the mozzarella cheese.
• Return to the oven and bake for 5 to 10 minutes, until the sauce is hot and the cheese has melted. Serve immediately.