These were so pretty, calling to me from the market produce bin, I couldn't resist. And, that purple-flowered basil matches so well. However, don't know about the rest of you, but I tend to forget things in my fridge. They were fast approaching their "use by" date, when I finally had everything together for Eggplant Parmesan, Mario style, our latest Recipes to Rival dish, hosted by Temperance at High on the Hog.
Most of my family (extended included) don't really care for eggplant, so the real challenge is always to make it so they can hardly resist. Quite a feat for my granddaughter especially.
The dish was good, though I really don't see the point of those individual towers, other than for cute servings. I think it works easier and just as good to layer them in the ordinary way. The towers likely derived from the whole haute gourmet plating style in restaurants, where everything has to be artfully stacked on top of each other. Just my opinion. Also, I think my usual recipe tastes lighter. I first roast the eggplant slices with just a brushing of olive oil. I had to use way too much in this. Probably the oil wasn't hot, hot, hot enough?? Really not sure. But, there certainly wasn't any left in the pan after the first batch was done. Had to keep adding more. Also, if you roast the eggplant, there's no need for any breading. You can just sprinkle the herbs on when layering.
For the recipe -
