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This post is a riff off my Summertime Eggplant Parm. What makes this technique really interesting to me is the deconstruction of the traditional recipe for eggplant parmigiana. Basically, it’s the same ingredients but served up in a fresher, more attractive and tastier way. Don’t get me wrong, eggplant parmigiana is delicious but by preparing it this way, you really get to taste all the individual flavors. I also like that some layers are cooked and others are crude. It’s a real taste and texture tease to the palate.

The mise en place.

Ingredients

• eggplant, cut in medallions
• beefsteak tomatoes, cut similarly
• 1 fresh mozzarella, cut similarly
• polenta (store bought, tube shaped) cut in medallions
• fresh basil leaves
• pesto vinaigrette (made by adding a dash of Balsamic  vinegar to a mixture of basil, garlic, olive oil, s+p, red pepper flakes)

To make it healthier, I bake the eggplant rather than fry it. I still use olive oil but drizzle it and then sprinkle a little salt + pepper. When the eggplant softens, I turn on the broiler to brown them a bit.

The polenta is already prepared (and perfectly shaped) so I just slice it, warm it in a skillet, sprinkle some parmesan cheese and slip it under the broiler for a few minutes.

The rest is layering, drizzling — and eating! Could not be more simple.

I served it with an escarole salad dressed with olive oil and apple cider vinegar.

What I did with the leftovers. If vegetables are left over in the FOODalogue kitchen…they sing out  loudly “mix me with pasta“!

I took the same approach to the pasta dish as I did with the Napoleon. I warmed the cooked items (I also had a few pieces of portabella from a prior meal) in a drizzle of olive oil that had been infused with a garlic clove, a couple of teaspoons of the pesto vinaigrette and a little bit of the pasta water.  I diced the tomatoes  and mozzarella and left them fresh. I tossed everything with the pasta and, as a finishing touch, I added a handful of freshly torn basil leaves, some shredded parmesan and a grind of black pepper.

Serving Note: I started with 2 medium sized eggplants, 2 beefsteak tomatoes and 1 lb. fresh mozzarella (used about 3/4). The Eggplant Napolean(s) served 4 for lunch with enough leftovers to create a second meal; the pasta could have served two…but, in fact, served one overeating-pasta-loving-now totally full-food blogger.

Reminder. Our “South-of-the-Border Culinary Tour starts January 11 (itinerary in sidebar).