summery eggplant parm

We got so many beautiful eggplant from the CSA this week. I’m going to make a little eggplant parmesan, but a lighter, more summery version. Look at these guys. Beautiful. I think I’m going to use this one. And we’re kind of just going off vibes here. It’s not like a recipe recipe. We’re going for like eggplant planks. Planks. Get these onto a paper towel and salt them. Draw out the moisture. And I’ll let them sit for like 20 30 minutes. We’ve got our standard breading procedure here. Flour, eggs, and then a lot of parmesan. And then I have two types of breadrumbs cuz I was running out of the panko. I’m also going to cut up everything for our fresh tomato salad. We’re going to do a nice fresh tomato instead of like a saucy saucy eggplant parm. I think this is going to be quite nice having all of these. I also feel like a little red onion is going to be quite nice in this. Slicing that up. And then I got them in a little ice water to cut the aringency and crisp them up a bit. Sliced up a little mozzarella. Little fus. Just drawing off the eggplant and then we’ll bread it up. Flour, egg, breadcrumb. We got a two batch situation. Fish spatula for so much more than just fish. I love watching food cook. Eggplants all nice and fried off. Back to our salad. I added a little bit of anchovies, these ones, and some clabrian chilies. And our onions are in there. We’ll dress it with a little vinegar. This is a lovely bay leaf vinegar, but like red wine vinegar would be really good in this, too. Olive oil. A good amount of olive oil, salt, and pepper. [Music] I’m just adding a little of the fresh mozzarella to our eggplant. And then under the broiler to melt. Final touch to the salad is a bunch of basil. All this stuff right here, that’s the gold. Yum. Give our salad one last toss. Serve it on top slash on the side of our eggplant. That’s a beautiful summer eggplant parm. Yum.