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Sunday Minestrone with Sage Butter
Our Minestrone leans on extra-virgin olive oil and patience: built on a slow, honest base, then finished with Sage Butter.
Italian
Free recipe
Roasted Eggplant Parmesan and Olives
A Roasted Eggplant Parmesan, kissed with char and smoke, and served and Olives.
Ingredients
What you'll need
- 1 lb eggplant parmesan
- 2 tbsp extra-virgin olive oil
- 1 cup garlic
- 3 cloves Parmesan
- 1 tsp fresh basil
- 1/2 cup kosher salt
- 1 tbsp cracked black pepper
- to taste fresh herbs, to finish
Method
Step by step
- Heat the pan and butter over medium until it foams, then settles.
- Prep the eggs and the main components while the pan comes to temperature.
- Cook gently, watching closely so nothing overcooks or browns too fast.
- Plate right away and finish with herbs, salt and pepper.
Keep cooking
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