EGGPLANT PARMIGIANA: Melanzane alla Parmigiana

As I sat at the dentist lounge area waiting for one daughter, I was trying to make a checklist in my head on things that I have accomplished in my life. It sounds easy but am I being  overly critical on my definition of "success" that I have no idea where to start?  Work list is easy, I know I've launched dozens of pharmaceutical brands (I have been in the industry for more than 15 years now), traveled to exotic places that at some point I have to staple passport over another passport,  but there I was sitting with an Elle Magazine in my lap and all I can do is stare blankly at Miley Cirus' face (huh she's only 16?).

I can't think of anything - -except -analyzing my life today, what will I do tomorrow to help my daughters get to close to where I am now in the next 10 years.

It's not easy and I am worried about what  tomorrow will bring. Where will they be ? Will they be successful? Who will take care of my children, if something happens to me? Something I should think about more deeply and plan.....hmmmm.

Mario B's version: Page 23

 

Maria B's version:

Food is easy than thinking about "the tomorrows". Good thing that this dish is so light to make and so tasty too! Eggplant parmigiana is my all time favorite.  Expect me to order this dish when we're dining out at an italian restaurant and the way that Mario cooked this is so unique. Why?

• It's not swimming in the sauce.
• Eggplant was baked (not fried)so it does not have the greasy soggy feeling when you bite into it.
• It's designed to bring out  your artistic side -- so be sure you arranged the layers beautifully so you can serve one pile in one plate to achieve the elegant look you want if you plan to serve as a starter to your next dinner party. 
• I can go on and on.. this is so filling - I only ate one and I'm done!
  

1 large eggplant, sliced thinly
extra virgin olive oil
salt and pepper
1 cup tomato sauce
1 tbsp dried basil
mozzarella, cut into 1/4 inch thick slices
1/4 cup grated parmigianno - reggiano
1/8 cup bread crumbs

Oh, drizzle with olive oil when you pop it in the oven and before serving!

 

HERE'S HOW:

Comments

[MBT Sandals]

I love Mario Batali. Great concept for a blog. i love it. your food looks terrific.