Eggplant parmesan

Eggplant parmesan

Chef Bob

2 med eggplants

kosher salt for purging eggplant

4 tbsp olive oil

4 cloves minced garlic

1/2 tsp red chili flakes

1/2 red onion, diced

4 small tomatoes seeded & diced

1/2 c. heavy cream

4 tbsp. fresh basil

1/4 c. parmesan

fresh ground pepper

Peel eggplants.  Slice lengthwise 1/4 inch thick.  Coat with kosher salt pm a rack for 30 min. Rinse in cold water & dry with paper towels.  Cut eggplant into strips (like pasta).  Saute garlilc, onion & chili flakes in olive oil.  Add eggplant, tomatoes & cook 3 min  Add cream & basil.  Top with parmesan.

Noon Cooking - October 12, 2010