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



quality jarred version)
Fresh basil or parsley, chopped, for
garnish, if desired
Slice the eggplant into thin discs
and place it in a colander in your sink
(peeling is optional; I did not). Toss it
generously with salt, and let it sit for
30 minutes until the slices begin to
“sweat.” While the eggplant sits, make the
marinara sauce (see below).

Rinse and drain the eggplant, and
dry it with paper towels.

Set up two shallow bowls side
by side. Crack the eggs in one and
place the breadcrumbs in the other.

Heat a large skillet with a bit of oil
in the pan to fry the eggplant slices.

Whisk the eggs lightly with a fork,
and dredge each eggplant slice in
the egg and breadcrumbs. Place
them in the skillet, and brown each
slice for about 2 minutes per side.

In a square baking dish (approxi-
mately 2 quarts) place a thin layer of
marinara sauce. Place the sautéed
eggplant in a single layer on the
sauce, and sprinkle with the mozza-
rella, Parmesan and another layer of
sauce. Continue this process, adding
oil to the pan as needed, until all the
eggplant is used. Top it with a fi nal
layer of sauce and cheeses.

Bake it at 350 degrees for about
40 minutes until the top is lightly
brown, the dish is heated through
and, when pierced with a knife, the
eggplant feels very soft. Top it with
fresh chopped basil and/or parsley
before serving, if desired.

Marinara Sauce
Makes about 1¾ cups
This does not need much cooking
time — just about 10 minutes to get
the fl avors melded.

1 tablespoon olive oil
3 cloves garlic, crushed
½ teaspoon red pepper fl akes
Pinch of salt
1 13-ounce box of diced tomatoes
(no salt or seasonings added)
¼ cup red wine
Scant handful fresh basil and/or
parsley (optional)
In a medium-sized saucepan, heat
the oil, and sauté the garlic until fra-
grant. Add the salt and pepper until
blended, and add tomatoes, then
wine. Bring it to a simmer, and cook
it for about 10 minutes. Add the fresh
herbs, if using, stir and serve.

Kale Rapini
Serves 4
1 bunch kale rapini, rinsed
1 tablespoon oil
½ teaspoon salt
3 cloves garlic, crushed
¼ teaspoon red pepper fl akes
(to taste, omit if no spice is
preferred) In a large skillet, heat the oil with
the salt, garlic and red pepper fl akes
until fragrant. Add kale rapini and,
using tongs, turn it over and sauté
it until bright green and just tender,
about 6 minutes. JE
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