Monday, August 22, 2011

Bite-Sized Eggplant Parmesan

I spent a very lavish weekend with great company in Chilmark, Mass. Martha’s Vineyard is one of the most beautiful places that I have had the opportunity to visit and the food is top notch. Over the course of the weekend I ate some of the best seafood I’ve ever eaten: tuna salad, scallops, swordfish, whole lobsters, oysters (all from Larsen’s), and some of the most amazing farm-fresh organic produce: heirloom tomatoes, watermelon, sweet onions, swiss chard, eggplant, yellow zucchini, sweet basil, maxixe brazilian cucumbers, corn on the cob (all from Morning Glory Farm).

Out of all the spectacular feasting over the 3 days, my favorite was a bite-sized spin on eggplant parmesan that Steve-o and I tag teamed. The inspiration came from (1) all the beautiful eggplant we’ve been seeing this season at the farmers markets and (2) a recipe we came across in in the Times last week, although our creation was not all that similar to it in the end…


2 chinese eggplants
3 large heirloom tomatoes
1/2 cup flour
1 cup panko
3 eggs
fresh ricotta
shredded parmigiano reggiano
fresh basil leaves
head of garlic
canola oil for frying
olive oil for drizzling


Steve started us out by cutting the heirloom tomatoes in twelfths (quartering them and then cutting each forth in to thirds). It worked ok for these bite-sized parms but we’ll probably leave them a bit larger next time around. Arrange the tomatoes on a baking sheet along with garlic cloves, drizzle with olive oil, and sprinkle salt and pepper.

Slow roast at 225° for three hours. This is when we kayaked across to the beach for some cartwheels (girls) and rock sculpture making (boys).

Slice the eggplant in half-inch medallions. To remove excess water, microwave slices on high for 3-4 minutes. Remove and using paper towels press down to soak up the water.

Prep three medium bowls with flour, beaten eggs, and panko mixture (panko + shredded parmigiano reggiano). Dip each medallion into the flour, egg, and then panko, always shaking off the excess coating. Tip: use one hand with the egg and another with the flour and panko so your hands don’t get coated.

In a large pan, heat up about an inch of canola oil to 375°. Fry the breaded eggplant pieces until golden brown on both sides (1-2 minutes per side). Remove and place on drying rack (or paper towel lined plate).

Arrange the fried eggplant on serving plate and top each with a dollop of fresh ricotta, a few slow roasted tomato pieces, and basil chiffonade.

Shred parmigiano reggiano atop each medallion, drizzle plate with olive oil and enjoy!

Thank you, Evan!! For inviting us to such a beautiful place!


  1. i love your blog. Interesting writing. I am steve-0's Godmother and can't wait to meet ya!

  2. Hi Mary! Thanks for checking it out. I really hope to meet you soon. :)

  3. Wow, I am hungry for those right now. Well Shanti, we have some eggplants in that garden over there at the Sugar Shacks. I think we better get em to you for some much appreciated invite the family over appetizers night by the fire pit!!!
    ALOHA, Kelly&Kim