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Home»Galleries»Food»Eggplant Parm

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© Steve Besserman Photography
Score tomato skin to criss cross on the end opposite stem.untitledInto boiling water for a minute or so, just till skin begins to peel back.Directly into ice bath.Peel TomatoesHalf and seed.Dice and saltChopped garlic sautéed in olive oil till just beginning to color.Add Pernod off flame. Move over flame and let alcohol burn off.Add tomatoes and their juiceStir to integrate.untitled-23Simmer till tomato begins to break down, but remains chunky. Add torn basil.Slice eggplantSalt, pepper, and then flour just before frying in olive oil.untitled-28untitled-30untitled-34untitled-35untitled-37
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