By Rebeka Carpenter, Hollyhock Head Chef/Kitchen Manager.
I made this dish last night to rave reviews for a Bistro Themed supper at Hollyhock on a lovely summer eve. It has a much lighter adaptation, and is similar in approach to the Roasted Vegetable Lasagna in our 1st Cookbook, Hollyhock Cooks. When one witnesses most guests coming back for 2nd helpings, it is an indicator of a sure fire winner of a dish!
Eggplant are lovely summer veggies, as are tomatoes, so feel free to substitute fresh, and simply simmer the sauce longer, and perhaps add some tomato paste to add richness and thickness. The bread crumb topping is not essential, but adds nutritional protein value.
This recipe is an adaptation by Marion Burros of the NYT, and is an adaptation of one found in Jamie Oliver’s book, Jamie’s Italy. It’s a healthier version than the traditional Italian-American oil soaked version; it omits breading and frying the eggplant, and instead calls for roasting the eggplant until golden brown. Continue reading Eggplant Parmesan