Wednesday, November 08, 2006

Eggplant Parmigiana

Tonight, in honor of the rain, good hearty fare that hit all those exalted kid-food notes while still being refined and healthy. Instead of breading and frying the slices, I usually bake them with a little oil and salt, or sautée them so they're soft. Grilled is best, because then you get the amazing alchemy that fire works on eggplant combined with the whole bubbly cheese and tomato sauce context, but the rain tonight precluded grilling. I did add layers of spinach as well, and the mozzarella was the real deal, the herbs were fresh from outside, and a little truffle salt really amped up the tang of parmigiano reggiano. Another rich, earthy, and affordable 2001 Domaine La Millière worked with the spectrum of simple flavors that intertwined so satisfyingly; there's a magical sweetness that results from the baking of tomato and mozzarella.

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