Here is a little modern take on eggplant parmesan. Instead of breading the eggplant I simply grilled it. There is something so delicious about charred eggplant. There isn't an easier way to prepare eggplant then simply charring the outside completely and then allowing it to steam until soft. When eggplant is charred the inside becomes this creamy, smoky, and this wonderful luscious texture. The flavor is one that is hard to describe and beat. Simple, but it goes a long way. Once it is charred you peel the outside and cover with a rich tomato-butter sauce. It really is that simple. Here is the recipe I hope you enjoy it.
10 medium size eggplants grilled (completely charred)
Yellow tomato butter
3 yellow tomatoes
1 garlic clove
4 basil leaves
1/4 cup of champagne or white wine(leftover)
1/4 cup cream
1 stick of butter
salt to taste
1 cup of tasted bread crumbs
1/4 cup of fresh grated parmesan cheese
1/4 cup of basil leaves
3 tbsp of chive flowers and basil flowers
1 tsp of espelette pepper
Salt to taste
For the eggplant,
2 ways to do this. First is you place your eggplant directly on the hot spot of your grill and just let all sides get black or if you have a gas stove you can put the eggplant directly on the flame of your gas burner and do the same. The eggplant should begin to release its juices. (approximately 3-4 minutes on each side.) You want to char the eggplant really good but not burn the eggplant so much that there isn't any "meat" left inside the eggplant. If you cook your eggplant for about 15-20 minutes and it is charred on every side and feels pretty soft then place the eggplant in a bowl (while hot) and cover with plastic wrap. Allow to cool completely Basically you are steaming the eggplant at this point to insure that the eggplant will be cooked all the way through. Once cooled the eggplant should be very soft all the way through. Carefully peel the eggplant leaving the stem on and set on sheet pan lined with parchment paper.
For the tomato butter
Chop yellow tomatoes with garlic and place in a small sauce pan with white wine or champagne. Season with a pinch of salt and turn on medium heat. Cook for 10-12 minutes until all the wine is almost gone and then add the cream. Cook for another 10-12 minutes and then place in the vita mix with basil. Puree until smooth and then slowly add the butter piece by piece until a smooth consistency is formed. Adjust the seasoning with salt and set aside and keep warm.
Simply add a small spoonful of sauce on top of each eggplant and place in the a 350 degree oven for about 10 minutes or until completely hot. Then take out and place one on each plate. Spoon over another ladle of sauce over top. Garnish the eggplant with toasted bread crumbs, esplette pepper, fresh parmesan cheese, basil leaves and chive flowers. Serve and enjoy!