She had just donated her breast milk to the bank, to be consumed by another patient’s newborn, a woman who would be unable to breastfeed her own child.
Houses the oldest of India’s roughly 14 breast milk banks, established a quarter of a century ago. I would go for iceberg and pickled shallots, maybe some olives (this one is great).MUMBAI - On a recent afternoon, 27-year-old Ashwini Agarwal adjusted her sari as she emerged from the crowded outpatient department at the Lokmanya Tilak Hospital, a public facility that This doesn't need anything but itself to make a meal, but an acidic salad with lots of shallot or garlic in the dressing would be good. I like to just serve it by scooping with a spoon- it’s not really meant to be sliced.Ħ. Remove from the oven, maybe finish with some more parsley if you’ve got it stuck to your cutting board, and let it cool ever so slightly before eating. Pop it into the oven until the cheese is browned and everything is bubbling around the edges, 15–20 minutes. I feel that this is truly perfect as-is, but if you love anchovies as much as my friend Chris, you can use more to layer in (I’d add a few fillets with the capers/herbs).ĥ. Add a little more parmesan if you feel like it, maybe some black pepper. Scatter half the bread crumbs in a nice even layer on top of all that, followed by half the mozzarella. Top with half the parmesan, parsley, capers, and oregano. Top with half the eggplant (a little overlap is fine, so are gaps- don’t fuss!). Doesn’t matter the shape, as long as its heatproof). baking dish or 6” skillet (both hold about 4 cups volume, that’s the size you want. Spoon about half of the tomato sauce on the bottom of a 1 qt. There’s not a ton of technique here, but here’s how I do it to most closely mimic the classique eggplant parm. Okay, it’s time to assemble this thing! How thrilling. Stir them to coat evenly in the oil and toast, tossing frequently, until all the bread crumbs are the color of your morning toast, 5–7 minutes. Add the bread crumbs and season with salt and pepper.
Heat the remaining 2 tablespoons olive oil in a small to medium skillet over medium heat. The last and final annoying thing to do here is to toast the bread crumbs ( less annoying than frying though, right?). Set half aside and freeze or refrigerate the rest.ģ. Once it tastes very good and feels nicely thickened, remove from heat. Season again with salt and pepper and let it simmer gently for 15–30 minutes (you want to evaporate some but not all of the liquid). Pour the juices from the tomatoes into the pot and one by one, crush the tomatoes with your hands into the pot (I like to keep the tomatoes on the chunkier side for more texture in the finished dish). Add crushed red pepper flakes and anchovies, if using, and stir, letting both things melt into the onions. Cook, stirring every now and then until the onions and garlic are tender and starting to brown around the edges, 8–10 minutes. Add onion and garlic, season with salt and pepper. Heat two tablespoons of olive oil in a medium pot over medium-high heat. Drizzle eggplant with about half the olive oil and season with salt and pepper and roast, turning eggplant halfway through (I use tongs or a fork), until it’s as tender as custard and both sides are as brown as if they were fried (they weren’t), 25–30 minutes.Ī lot of the flavor in this dish will come from the eggplant being very very browned, so please don’t be scared to “take it there” so to speak. fresh mozzarella, thinly sliced or tornġ.
can whole San Marzano tomatoes, crushed ¾ cup panko bread crumbs 1/3 cup (about) grated parmesan 2–3 tablespoons capers, coarsely chopped 2 tablespoons chopped fresh oregano or marjoram (you can skip, or use half the amount of dried) ⅓ cup coarsely chopped parsley, divided 8 oz.
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1 large globe eggplant (about 2 pounds), sliced about ½”-¾” thick 1/2 cup olive oil, divided Kosher salt, freshly ground black pepper 1 small onion (yellow, white, or red), thinly sliced 4 garlic cloves, thinly sliced Crushed red pepper flakes (optional) 4 anchovy fillets (optional), plus more if you want 1 28 oz. If you’d like to serve 4-6 people or are extremely into leftovers, you can easily double the rest of this recipe (you would then use all of the sauce and just bake it in a 2-quart vessel). This is a small eggplant parm, as advertised.
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