Skip the breadcrumbs in this eggplant parm
Q. First, let me say that I look forward to your column every week. Your recipes are always so good. My husband and I went to Vignetos in Plantation the other night. He ordered eggplant parm and it was so good. It looked like they didn't use breadcrumbs and it was baked. We would love to have the recipe. Do you think they will give it to us? — Rosemarie, Pembroke Pines
A. Thanks Rosemarie, but the recipe credits really go to the generous chefs and restaurateurs who so graciously share.
Vignetos Italian Grill (1511 S. University Drive, Plantation, 954-915-0806, VignetosPlantation.com; 1342 SW 160th Ave., Weston, 954-660-0470, VignetosWeston.com) is celebrating its 15th year in business. Co-owner Angelo Di Piazza didn’t skip a beat when I asked for his Eggplant Parmesan recipe. After years of preparing this guest favorite, the recipe flowed right off Claire’s tip of the week: No buttermilk in the house for today’s cauliflower mash? Make your own by adding a tablespoon of lemon juice or white or apple cider vinegar to 1 cup of milk. Stir and let stand 10 minutes. Viola!
the top of his head.
Your assumptions are correct. There are no breadcrumbs in this recipe, and the eggplant is baked after a light saute. When asked about his secret to this Italian classic, Di Piazza explained: “The recipe is lighter than most because we don’t use breadcrumbs so you really taste the eggplant. Everyone tells me it reminds them of what Mom used to make.”
The eggplant is served with a choice of pasta — spaghetti or penne — or vegetable medley. If you choose to follow the recipe and make your own tomato sauce, you’ll have about a quart left over. It freezes well or can be shared with a friend.
Q. Any chance you could persuade the fine people at Big Bear Brewing Co., in Coral Springs, to part with their cauliflower mash recipe? Something about the nutmeg (I think it's nutmeg) in the recipe really makes it so delicious. — Maria, Parkland
A. After several rounds of phone tag, I thought I had this one in the bag. Not sure why the sudden change of heart when it came to sharing, but that wasn’t going to stop me from offering Maria my own recipe alternative. It’s a fairly simple dish, so I am confident Maria can replicate it. I’m not a huge nutmeg fan so feel free to add a pinch if you prefer.
This veggie stand-in is a tasty low-carb, low-cal alternative to mashed potatoes. Some recipes suggest boiling cauliflower in chicken or vegetable broth, adding bacon, Parmesan, cheddar, sour or cream cheeses, or a sprinkle of fresh herbs. I like to keep it simple and clean. It really comes down to a matter of personal taste. Feel free to add whatever you like and use a food processor if you prefer a smooth puree.