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Wood-Fired Risotto with Basil
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Classic Eggplant Parmesan al Forno
A Classic Eggplant Parmesan, built on a slow, honest base, and served al Forno.
Ingredients
What you'll need
- 1 lb eggplant parmesan
- 1/2 cup extra-virgin olive oil
- 1 tbsp garlic
- 2 tsp Parmesan
- 1 medium fresh basil
- 1 lb kosher salt
- a pinch cracked black pepper
- to taste fresh herbs, to finish
Method
Step by step
- Heat the pan and butter over medium until it foams, then settles.
- Prep the eggs and the main components while the pan comes to temperature.
- Cook gently, watching closely so nothing overcooks or browns too fast.
- Plate right away and finish with herbs, salt and pepper.
Keep cooking
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