It’s called “A Little” because it does basically taste like eggplant parmesan (cheesy, salty, saucy) but lighter, fresher, tangier, crunchier. It’s also, literally, a small eggplant parm (serves 2).
No, the eggplant does not need to be salted, no we will not be breading OR frying the eggplant.
Unless you are doubling this recipe (which you can easily do), you are only using half the tomato sauce here. Save the rest by freezing it, or popping it into the fridge to eat over pasta later in the week.
Sure, if you don’t care for capers or anchovies, you can skip them. Just know you are, in fact, missing out.
Yes, despite being from the San Fernando Valley (818!), I loathe abbreviating words because I am an adult woman, aged 35 years. That said, “Eggplant Parmesean” feels formal, like I’m using its full name because it’s in trouble, so “Eggplant Parm” it is. This is my one exception to the rule.
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RECIPE & INGREDIENTS:
anewsletter.alisoneroman.com/...
VIDEO CHAPTERS:
0:00 Start
0:10 Home Movies with Alison Roman intro
0:20 Intro to A Little Eggplant Parm
0:30 Why we're not breading or frying the eggplant
1:25 Ingredients overview
1:52 Slice and cook the onions
2:42 Slice and roast the eggplant
3:55 Add anchovies, chili flakes and tomatoes to the onions
4:49 Reduce the heat for the sauce
5:18 Prepare and fry the breadcrumbs
6:33 Slice the mozzarella, capers, and parsley
7:44 Turn the eggplant for an even roast
8:16 Remove the eggplant from the oven
8:50 Layer the dish (and repeat)
10:33 Roast the eggplant parmesan
11:17 Taste the dish
#EggplantParmesan #EggplantParmigiana #EggplantParm
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VIDEO CREDITS:
Director: Daniel Hurwitz
Director of Photography: Charlie Gruet
Sound: Brian Cushin