Behold, eggplant Parmesan. With a heart.
Really. Do you see it? Dead center.
Not sure how that happened, but when I turned one of the four pans of sauteed eggplant last Wednesday, the heart was right there in plain sight.
It apparently was the perfect marriage of fresh breadcrumbs, dried breadcrumbs, salt, white pepper, chili powder and ground Parmesan, Romano and asiago cheeses, as well as eggplant, which I’d bought for about 50 cents each from Emanuel Kurtz’s farm in Palatine.
It was also a perfect way to say thanks to a group of volunteers who spent the last month at camp, each working 20 hours a week on assorted projects, including construction of a new playground for next summer. We feted them Wednesday with a special luncheon. This is now our first week without them, and they’re definitely missed.
Tossed salad with local cucumbers and tomatoes
Eggplant Parmesan over penne marinara
Garlic green beans
Chocolate pound cake with chocolate ganache