Building an Empire from Two Perfect Eggplants

Do you ever go to a market and see a piece of produce so lovely that you must buy it, just because of how it looks? At Urban Farm Market at Westminster Hwy. and No. 5 Road, where I shop almost daily, I found such a thing on Saturday. The most exquisite baby eggplants sat piled in shiny purple rows. Their skins were plump and firm. Their stems said they were newly off the vine. I chose two of them and imagined creating a beautiful meal around them.

On Sunday, I made my first eggplant parmesan and wondered how I’d gotten through life this far without this dish. It requires salting the eggplant slices and letting them sit for 30 minutes to remove any bitterness — standard procedure with eggplant. Then they are dredged in flour, dipped in egg and then in Panko crumbs. They are fried until golden brown and crispy on the outside.

Panko-crusted eggplant slices

The next step is to make a rich tomato sauce, flavoured with basil. I use imported Italian crushed tomatoes (sorry about that, 100-mile diet!) and add it to gently sautéed garlic. Then I add bunches of basil and let it simmer to blend the flavours.

Basic tomato sauce with garlic and basil

The whole thing is then combined, kind of like lasagna with a layer of tomato sauce, a layer of eggplant, a layer of fresh mozzarella, repeating and then adding handfuls of parmesan on top of the final dish.

Eggplant parmesan

This day, I also tackled a dessert, something as rare as a hot day in June in Vancouver. Along with my beautiful eggplants, I found the very first local strawberries. There is something about strawberries grown in the Lower Mainland of BC that defies adequate description. They are sweet and intensely flavoured with rich, red coloration throughout. They begged to be displayed in a dessert, so I found a recipe called Crostada di Fragoli e ricotta. It is a simple, crisp sweet crust, topped with a lemony custard made with ricotta which is baked in the shell, then topped with sliced strawberries and dusted with icing sugar. Something so simple in taste, but so crazy good!

Crostada di fragoli e ricotta

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