This is the time of year when Eggplants are bountiful.. at least in our garden. I find it funny that you either love eggplant or you hate it. During my time at Villa Via Sacra, one of the Brothers told me that he had his whole birthday menu ready for me… 2 months early! It included his favorite dish, Eggplant Parmigiana – I wasn’t surprised. This Brother, like me, has a real appreciation for good food, cooked well. Every time I made the dish, his eyes would practically well up with tears, he loved it that much. So, I figured EVERYONE would like my eggplant parmigiana and took great pride in making the dish. But, visas expired and we had a new rotation of Brothers from our community at the Villa. I thought I’d make them this special dish for their first night in Italy, and was expectant to hear the “oooo’s” and “aahh’s” emanating from them. One of the new Brothers walked into the kitchen and asked what was for dinner. I tightened my apron strings, smoothed out the wrinkles, stood a little taller and declared “My eggplant parmigiana!”
The brother blanched before me, his usual sunny disposition turned to stone, the room went quiet. He HATED Eggplant. I was devastated, my ego deflated; this was going to be a long three months…
Italians love the concept of involtini… something filled and rolled up. I love it too. The time it takes to make this recipe is minimal, and the presentation is delightful, especially if you take the time to wrap each eggplant with a chive before baking. I didn’t have the chives on hand when making this dish for the family, but I still thought the simplicity was beautiful and a different ‘take’ on “eggplant parmigiana”.
P.S. – this Brother became an eggplant lover and I learned more about the meaning of pride!