Eggplant Parmesan on T.M. Blue
Listen. There's no bad way to spend a summer. Maybe you're the kind of person who likes to go camping. Maybe you're more about hitting the beach. Maybe you like to stay in the city and take a break from the occasional heat wave by watching Hollywood blockbusters in subzero AC. Summer's great. You can't get it wrong. But even if there's no bad way to spend a summer, there is a best way: There is simply nothing better than joining Mr. Valentino and Mr. Giammetti for a cruise around the Mediterranean on the TM Blue One.
Picture it. Blue skies, bluer seas, breakfast served on a white porcelain service with pieces from Phoebe, Limoges, Schirnding Bavaria, Ginori and Rome 217. The sun setting as, on the deck, you and a few members of the Valentino tribe—Anne Hathaway and Gwyneth Paltrow, let's say—tuck into a meal of fresh-baked eggplant parmesan. A gentle breeze blows…
If your invite onto the TM Blue One got lost in the mail, you can enjoy some eggplant parmesan, Valentino-style. This easy-to-make recipe is a staple on the yacht. Take a bite, picture the Mediterranean coastline, and dream.
3 medium eggplants
1-2 cups thick marinara sauce
1-2 cups grated parmesan cheese
Handful fresh basil
Vegetable oil, for frying
All-purpose flour, for dredging
Freshly ground black pepper
Trim the ends off the eggplants and slice them lengthwise into strips about ¼ inch thick.
Place the slices in a single layer in a colander and sprinkle with salt.
Let drain about one hour, then wipe dry with paper towels.
Preheat the oven to 350 degrees Fahrenheit.
Place some flour seasoned with salt and pepper in a shallow dish and dredge the eggplant slices, shaking off any excess flour.
Pour about ½ oil in a large skillet over medium heat and heat until it begins to smoke; fry the eggplant in batches until golden brown on both sides.
Drain the eggplant and pat dry with paper towels.
Place a layer of the fried eggplant in a baking dish, cover with a few spoonfuls of marina sauce, plenty of grated parmesan and a few basil leaves.
Continue layering, alternating the eggplant slices with the tomato sauce and parmesan and basil.
Sprinkle the topmost layer with a generous helping of parmesan.
Bake in the oven until golden brown.
Let cool 30 minutes before serving.