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Classic Eggplant Parmesan with Pancetta
Classic Eggplant Parmesan with Pancetta -- layered with warm, patient spice.
Ingredients
What you'll need
- 1 lb eggplant parmesan
- a pinch extra-virgin olive oil
- 4 oz garlic
- 1/4 cup Parmesan
- 2 tbsp fresh basil
- 1 cup kosher salt
- 3 cloves cracked black pepper
- to taste flaky salt
Method
Step by step
- Get everything measured and within reach -- breakfast moves quickly.
- Warm the pan properly before anything goes in so nothing sticks.
- Cook low and slow for tender results, or hot and fast for crisp edges.
- Serve the moment it is ready, while it is at its very best.
Keep cooking
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