Eggplants are to Sicilians what potatoes are to the Irish. – Fabrizia Lanza
However you personally define comfort food, somewhere down the line it all comes down to memories of being cooked for and fed before you were able to do so on your own. I can’t help guessing what would trigger my food cravings if I hadn’t grown up in the United States during the sixties and seventies, but rather in a completely different culture; like Japan or India.
Or, a hundred years ago in the areas of Italy where my ancestors lived.
Instead of the sweet, white and starchy things that my generation learned to want as kids (and probably what lots of 21st century ones do, too) my taste buds might have been formed by a another set of flavors and textures. And if I had been a child during my Italian ancestors’ time, those things would have been the stuff of peasant cooking; la cucina povera.
I’m drawn to those humble, earthy foods so completely that I wonder if it’s somehow coded in DNA. How else do I have a taste – and even a sense of nostalgia for – a way of eating and living I never experienced? A plain explanation must be just that it TASTES GOOD. No matter the origins of any person’s family tree, we can all relate to satisfying our hungers with recipes that are grounded in peasant cooking.
I can’t know for sure that my great, great, great grandmothers prepared something similar to what Americans know as Eggplant Parmesan, but it’s safe to say that Neapolitans and Sicilians have definitely been eating eggplant, tomatoes and fresh cheeses like mozzarella for thousands of years.
I was thinking about my take on comfort food when the Wisconsin Milk Marketing Board asked me to contribute a macaroni and cheese recipe to the blog 30 Days, 30 Ways with Macaroni and Cheese. Eggplant Parm plus any kind of pasta with cheese are right at the top of my list of favorites.
My everyday style of cooking doesn’t usually mean deep-frying, which is often a step in classic recipes. So I’ve come up with an oven-roasted method for crusty eggplant – not exactly old school, but somehow it brings the old world and 21st century comfortably together.
eggplant parm mac and cheese
Yield Serves a table of 6
I make my own marinara sauce, but feel free to use your favorite.
- 1 medium eggplant, ends trimmed; peeled
- 1 egg
- 1 teaspoon salt; plus more to taste
- ½ teaspoon fresh ground black pepper
- 1 teaspoon chopped garlic
- 3 cups Italian-seasoned panko crumbs or bread crumbs
- Olive oil
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups whole milk
- ½ cup grated Asiago cheese
- 1 pound cooked pasta shells or spirals
- 1 cup marinara sauce
- 3/4 cup grated Fontina cheese
- Place a large rimmed baking sheet on an oven rack and turn oven to 450 degrees to preheat.
- Slice eggplant in half lengthwise and then into ½-inch wide half-moons.
- Whisk together egg, 1 teaspoon salt, pepper and garlic in a large bowl; add eggplant and toss to coat. Dredge eggplant in crumbs on a cookie sheet.
- Pour enough olive oil over the bottom of the preheated baking sheet to cover to a depth of 1/4-inch. Lay eggplant on pan and roast 10 minutes; flip eggplant slices over and roast an additional 10 minutes or until eggplant is tender and crust is golden. Lower oven temperature to 400 degrees.
- Meanwhile, heat a medium saucepan over moderate heat; add butter and heat until foaming subsides and butter is melted. Whisk in flour; cook 1 minute. Slowly pour in milk while whisking. Bring to a simmer; lower heat and cook 5 – 10 minutes, whisking occasionally, until thickened. Remove from heat and stir in Asiago cheese; season to taste with salt and pepper.
- Combine the pasta with the milk mixture and transfer to a large casserole or baking dish. Top with the eggplant, marinara and Fontina cheese. Bake 15 minutes, until hot and cheese is melted.