Janelle Maiocco

Hi.

Welcome to my blog. I live in the Wallingford neighborhood of Seattle on an Urban Farm (w/ five laying hens and a huge garden). I am a trained chef (w/ a certificate in food preservation), taught at a cooking school & like to share 'kitchen hacks' - culinary tips that save time, money & maximize flavor. If that isn't enough, I also run a food+tech startup called Barn2Door.com - a platform to help everyone easily find & buy food directly from farmers, fishers & ranchers (from CSA's to urban farm eggs to 1/2 a grass-fed cow).

eggplant parmesan

eggplant parmesan

eggplant parmesan www.talkoftomatoes.com
eggplant parmesan www.talkoftomatoes.com

Its hardly fair to call this Eggplant Parmesan---because it isn't.

Its Eggplant Pecorino. Or so it was when I cooked it with Erika at her Agriturismo in Tuscany.

I just love the common sense of this: why serve guests a dish with cheese that is native to a different region? Mozzarella (which is the typical cheese for Eggplant Parmesan), is native to the Emilia Romagna region---north of Tuscany. The southern part of Tuscany is teaming with Pecorino; it is well-known for its Pecorino. So it only makes sense that Eggplant Parmesan would enjoy layers of Pecorino---if you are nestled in the hills of southern Tuscany.

Pecorino, like most artisan cheese, varies in flavor, texture and firmness based on age. (When cycling across Holland, we gained a huge appreciation for the origins of Edamcheese, tasted 'May' cheese and loved the sharp contrast between fresh, medium and well-aged Gouda). When Erika made Eggplant Parmesan she used young and medium Pecorino in the layers, and aged [sharp, firm] Pecorino for the top.

Eggplant Parmesan young, fresh pecorino OR mozzarella (or whatever cheese your area is famous for!) oregano grilled slices of eggplant ('Gina and Gina' both use indoor, oven-top grill plates and grill dry---no oil necessary) 1 can tomato pieces in puree 1/4 cup whole milk extra virgin olive oil coarse salt for top: grated Parmesan and/or aged Pecorino (both with firm texture, sharp taste).

Mix can of tomatoes and milk. Plan for 3 layers: bottom layer grilled eggplant, fresh Pecorino/Mozzarella, tomato bechamel,'oregano, drizzle olive oil and salt. Repeat 2 more times---and then on top: grated Parmesan and/or aged Pecorino. Heat/bake at 400 until starts to brown & bubble. Invert on plate for service (and drizzle with olive oil).

eggpalnt parmesan www.talkoftomatoes.com
eggpalnt parmesan www.talkoftomatoes.com

What cheese do you use for your Eggplant Parmesan? What cheese is native to your region?

sliding around the web.

sliding around the web.

Gina and Gina

Gina and Gina