On the Line: Giovanni Roman of Roman Cucina, Part Three
Photo by Meranda Carter
Sometimes it's best to stick with the classics, as Giovanni Roman lays the groundwork for an ovo-lacto treat. The only ingredient he leaves up to the cook: what pasta to use (We're angel hair fans)? While you're waiting for dinner to reach al dente, use your noodle to catch up on what you missed in parts one and two.
Eggplant Parmesan ingredients:
6 slices of eggplant, half-inch crosscut (1 large eggplant should be enough)
2 whole eggs, beaten
1 cup Italian-style bread crumbs (make them yourself, time permitting)
Salt and pepper to taste
1/2 pound of your favorite pasta, cooked al dente (about 8 minutes)
Eggplant Parmesan directions:
Dip sliced eggplant into the beaten eggs, and then into the bread crumbs, coating thoroughly.
In a nonstick pan, put enough canola oil to coat bottom of pan and put on medium heat. Let oil warm up and brown each piece of eggplant on each side approximately 1 minute. Place on paper towel to to drain oil from eggplant.
Toss cooked pasta with marinara sauce, place eggplant on top or on the side of the pasta. Top eggplant with marinara and more Parmesan!! Simple, but delicious.
Marinara sauce ingredients:
1 - 28 ounce can of crushed tomatoes
1/3 cup olive oil
1/3 cup grated Parmesan cheese
1 heaping teaspoon fresh chopped garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
A few pinches fresh basil
Marinara sauce directions:
Using a nonstick pan, lightly brown garlic in olive oil. Be careful not to burn.
Add fresh basil, saute for a minute, then add crushed tomatoes.
Add salt and pepper. Stir continuously as sauce simmers for about 15 minutes on medium to low heat.
A couple of minutes before you finish the sauce, stir in grated Parmesan.
Taste the sauce (as some people like theirs saltier). Adjust salt content as needed.
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