Nightshade Night

Eggplant Parm

At this point in tomato season, the vines are starting to get bogged down with fruit and so is the kitchen counter. So what's the solution? Sauce, Nona style pomodoro. The great thing about companion planting is it makes figuring out what tastes good on a plate easy. If it grows together it goes together. Tomatoes and eggplants are members of the nightshade family and luckily basil loves to grow along side them. The natural conclusion is eggplant Parm grinders.

Paster Tomatoes, Basil, Garlic, White and Purple Eggplants

The best tip for making Nona style sauce without a food mill is after washing the tomatoes, cover the tomatoes in a pot of water and, on high heat, gently cook the tomatoes just till the skins begin to peel away. Then gently pour into a colander and shock with cold water. Now the tomatoes should be soft enough and cool enough to peel.

To achieve maximum crispy-ness, use the two stage breading method.

Egg, flower, egg, bread crumbs, rest a few minutes

What you will need:

• 10-15 Paster tomatoes washed and de-stemmed

• 2-3 cloves of garlic

• 2-3 cups Vegetable oil

• 1 stalk of basil

• 1 Parmasan cheese rind

• 3 medium eggplants

• 1 cup Italian bread crumbs

• 1 cup all purpose flour seasoned

• 3 room temperature eggs

• 1 cup greated parm

• Buffalo mozzarella, low moisture

Instructions

1. Place the pealed tomatoes in in a large sauce pot with just enough water to almost reach the top of the tomatoes. Add garlic cloves, and on medium low heat, slowly cook tomatoes stirrring and gently mashing them. Make sure to scrape the carmalised tomato on the sides back in! When it's the consistency you enjoy, add the basil leaves and parm and let it hang out on low for an hour or so. Remove stems and rind. Season with salt to taste.

2. Preheat the oven to 375 F.

3. While the sauce cooks, spice the eggplants 1/8 inch thick or as thinly as you can. Discard the tops.

4. Lay the slices on a sheet tray and heavily salt the slices, dabbing off the moisture with a towel.

5. Make a three part breading station, with the seasoned flower in one bowl, the bread crumbs in a separate bowl, and whisked eggs with a 1/3 cup of water. See above tip.

6. Heat your oil in a large pan.

7. Once the oil is hot, fry the eggplant until, brown on one side and flip ,removing when finished. The oil should immediately start to bubble furiously but not violently when the eggplant is dropped in. Drain on a paper towel lined tray.

8. When you're done frying, lay the crispy boys on a tray and spoon a nice layer of sauce, one piece of basil and enough mozzarella to make you happy, top with grated parm.

9. Bake 'til gooey and serve on your favorite toasted buns.