About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Eggplant Cubes, Al Funghetto | Main | Eggplant Patties with Parsley, Garlic, and Parmesan »

Sauteed Baby Eggplant Halves with Mozzarella

Listen up, Colleen, and Caroline! This post is for you. You could almost (only almost, mind you) convince me to join your veggie-tarian craziness with this dish. We enjoyed it as the main course, and didn't miss meat at all.


The choice of eggplant is very important. You don't want fat "spongy" globes. You want thin, long "baby" eggplants. Either the purple or white Italian are ideal, but when I found dense, meaty Chinese eggplants at Global Foods, I knew they would be wonderful.

Sart by trimming the green tops off. Then split them open lengthwise. Cut a deep (but not through the skin) cross-hatched pattern in the flesh.

Placed the halves in a tight, single layer in a saute pan. Press mixture of garlic, parsley, salt, pepper, bread crumbs, and olive oil into the cuts and spread over the top. Then drizzle with additional olive oil - partly on the eggtplants and partly in the pan. Cover the pan and turned to a medium low heat, cooking until the eggplant feels very tender when prodded with a fork.


After they are tender, cover each eggplant half with pieces of fresh sliced mozzarella. Turn up the heat to medium, recover the pan and cook until the mozzarella melts.


Serve immediately. I tried to think of a meat this could accompany as a side. I couldn't. It doesn't need to be paired with anything else.

This is hands-down the most delicious way I've ever, ever, ever (get the picture?) prepared eggplant. It needs to be enjoyed all by itself with a nice spicy red wine. As I write this post, I am overwhelmed with a desire to go out - at midnight - to find eggplant.


Comments (1)

Marcella Hazan:

Eggplant at midnight? Of course! Isn't it a member of the nightshade family?

Deborah responds:

And besides midnight, I'd enjoy it as a breakfast treat.

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