Eggplant Parmesan, Bolognese Style
“We were making eggplant Parmesan for dinner, and we make it simply Bolognese style. We don't bread the eggplant or add ricotta, mozzarella, (Sicilian style).
We grill the eggplant (in our panini machine) with a light olive oil coating, put the slices in a oven proof pan, add a basil leaf on each slice, top it with a spoonful of diced tomatoes (preferably San Marzano) aged Parmesan, and top it with another layer of eggplant slice and repeat. We cook in a 350 degree oven for 20 minutes.” – Ron and Alexandra Seigel
If you missed this suggestion, you should be reading the blogs by Ron and Alexandra Seigel. Their blog is one of their wine pairing posts.
Camellia, Longwood Gardens Conservatory IMG 1719
Photograph by Roy Kelley
Roy and Dolores Kelley Photographs