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March 18, 2007

Baked Pavano

In the last nine months or so, I've become an eggplant junkie. Don't get me wrong, I've been eating eggplant for years. But, lately, I'm eating it a few times a week - and, lovin' it.

When possible, I'll take some time on the weekend - about an hour or so - and set myself up for the week, 'plant-wise.

Here's how I prepare it: First, I slice it up, the short way, not too thin and not too thick, leaving the skin on it, to make circle slices. Then I bake the circles in a glass pan, coated with a little PAM - seasoning the circles with a tad of sea salt. I bake each batch of circles until they just start to brown. It usually takes about 10 minutes at three-fifty. I repeat the process until all the slices are baked. Once done, I re-bake the slices for about 5 minutes each, again in the glass pan - this time coating each slice with some low-fat tomato sauce. Within 5 minutes, the sauce starts to bake right onto the eggplant slices. It's a great smell moment.

Once the whole baking process is over, I let the slices cool at room temperature and then refrigerate the batch. As I said, a good sized eggplant, sliced and baked (as above) will get me through the whole week.

I use the finished product in many different ways. I use it as filler inside turkey meatball sandwiches. I add it to pasta and/or chicken dishes in tomato sauce. Ditto shrimp in sauce. Or, sometimes I just make myself an eggplant sandwich, all by itself.

Baking it, the way I do, and by using low-fat tomato sauce on it, the end result is low-fat, yet still very filling. If you're into low-energy density foods, you can understand why I dig it.

Anyway, while I prepare this on the weekends, I'm usually multi-tasking (since you have to leave a batch in the oven for 10 or 5 minutes and there's nothing else to do).

Today, while I was baking eggplant, I was reading "The Pride and the Pressure — A Season Inside the New York Yankee Fishbowl" - specifically the chapter on Carl Pavano.

Very quickly, the symmetry of the situation dawned on me. Carl Pavano and baked eggplant. They're probably the exact reflection of each other in terms of intelligence quotient. It's kind of groovy when two universes in my life can meet at the same point in time like that. Some cosmic collision, huh?

Posted by Steve Lombardi at March 18, 2007 07:37 PM

Comments

Lovin' the eggplant, too, Steve. But here's a new recipe suggestion: Eggplant Parmapavano

-One whole eggplant, sliced thick and BATTERED REPEATEDLY

Posted by: brockdc [TypeKey Profile Page] at March 18, 2007 10:05 PM

ROTFLMAO brockdc!

Posted by: Steve Lombardi [TypeKey Profile Page] at March 19, 2007 09:14 AM

Steve, baking eggplant is the way to go. No worry about heating oil to the right temperature, then spatter, then draining on so many paper towels you'd think your name was Scott.

I like slicing the eggplant the long way sometimes, then after baking, making some roll-ups and rebaking in sauce. Gotta use a little mozarella inside the roll-up but a little suffices.

Making a quick tomato sauce is easy while baking the eggplant if not using bottled sauce.

Holy cow! Steve's cooking school, now open.

Posted by: Don [TypeKey Profile Page] at March 19, 2007 02:44 PM

Sounds tasty Don!

Posted by: Steve Lombardi [TypeKey Profile Page] at March 19, 2007 04:25 PM