Stovetop Eggplant Parm

Make this recipe.

We’re on vacation right now and where we are staying has a tiny kitchen that most wouldn’t even consider a kitchen. It has two electric burners more suitable for your evening tea than family dinner for 4 but this is where my creative juices start to flow. I love a challenge. Also the farm stands her on the East End are so glorious right now it would be a crime not to take advantage. I picked up fresh eggplant, eggs, basil, garlic and even locally made mozzarella at my favorite farm stand because I was craving eggplant parm. I remembered later that I didn’t have an oven and I wondered if I’d be able to pull it off on a pan. I knew I wouldn’t be able to get that good char with crispy bits that is arguably the best part in eggplant parm yet I marched on. The key here is taking the time to salt your eggplants. It makes for perfectly crispy eggplant that makes for the perfect sponge for all that sauce and cheese. Chickpea flour also was surprisingly effective as a breading, it turned a nice golden brown and clung to the eggplant as good as any normal breading. I didn’t have spices so I used fresh garlic and basil which turned out to be just right. This one takes some loving preparation but when it hits, it hits. We scraped the pan clean. And it goes perfectly with a dulse Caesar salad if I do say so ;)