For the trimmed-down version of eggplant parmesan, you're going to
start with olive oil in a pan on medium-high heat. Add a half a head
of garlic and half a finely chopped onion. Cook until the pieces begin
to brown; then add two diced heirloom tomatoes. Throw in a few
teaspoons of sea salt and pepper over the top. Turn a bottle of
balsamic vinegar over the top while counting to two. Let the mixture
simmer, turning it over.
When the balsamic has reduced to where the liquid isn't visible on top
of the tomatoes, add your eggplant cubes or slices. When the eggplants start to brown, the flavor should be right.
Place heaping spoonfuls of the mixture on ciabatta bread sliced a
half-inch thick (just thick enough so the juice won't soak through).
Layer thinly sliced mild provolone over the top. Place the slices in
the toaster oven for four minutes on the medium bake setting. This
should be enough to crisp the bread and bubble the cheese.
Without a heavy sauce and only a thin slice of cheese, you might find you like the taste of eggplant more than you thought.
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