food & dining
Something Old,
Something New
KERI WHITE | SPECIAL TO THE JE
W Eggplant Parmesan
Serves 4
The amounts below are approximate
— you may need additional eggs and
breadcrumbs to coat all the slices —
and don’t scrimp here. I got lazy at
the end of my batch, not wanting to
crack another egg for four measly
slices of eggplant and, as a result,
the top layer did not cook properly.

Let my error be a lesson to you!
This can be made ahead and left in
the refrigerator for a day or two before
baking or frozen for several months.

1 large eggplant
Salt for draining
2 eggs
1 cup Italian-style seasoned bread
crumbs Oil for frying (approximately ½ cup
total) ¾ cup shredded mozzarella cheese
¼ cup ground Parmesan cheese
1¾ cups (approximately) marinara
sauce (recipe follows, or a good-
Photo by Keri White
hen I was rambling
through the produce sec-
tion of my local grocery
store, eggplant called my name.

Given the topsy-turvy weather of late,
I wasn’t sure whether I would be grilling
it summer-style or doing something
warming and hearty in the oven, but I
knew I had to have it. As it happened,
the recent cold snap suggested eggplant
Parmesan, a retro but oh-so-tasty main.

I went old school, making my own mar-
inara sauce for the layers, but there are
plenty of good-quality jarred options on
the market if time or inclination dictates
a need for convenience.

On the other end of the continuum,
i.e. “the new,” I have discovered a delight-
ful vegetable: kale rapini. This seasonal
spring treat results when kale plants
flower or sprout, delivering a blossom
that resembles broccoli rabe or broccolini
in appearance, taste and texture.

I have referenced my husband’s aver-
sion to kale before, and this is one
type that he truly likes. Full disclosure:
When I served it I didn’t use the “k
word,” preferring to let him draw his
own vegetal conclusions. When I finally
came clean, he was quite shocked. In
his defense, he has admitted to enjoy-
ing this new (to us) vegetable, which
is mainly available at farmers markets
these days, and he is happy to see it on
the table when I can find it.

20 APRIL 21, 2022 | JEWISHEXPONENT.COM