Melanzane alla Parmigiana with Zucchini & Asparagus Crudi

Meeting the parents is always stressful. You've been told not to worry, but no matter how many they're-super-sweets & I-know-they'll-love-yous, you're still a bit stressed. Luckily, Ray's first encounter with my parents' home entailed a heaping plate of warm eggplant parmigiano. From that meal on he was worry free. Now anytime I want to make someone feel at home I know what to make: creamy, cheesy, eggplant with tangy marinara.

Eaking out the last cool nights before spring hits full stride, eggplant parmigiano is ideal for cozying up with good company & a bottle (or two) of red wine. We did just that last night. I've said it before & I'll say it again, not many things are nicer than cooking for friends. To top it off, a pal even told me my eggplant parm beats the infamous Jersey parm she grew up with -- coming from a Jersey girl that's quite the compliment!

Melanzane alla Parmigiana, serves 6 - 8
(a.k.a. Classic Eggplant Parmesan)
2 large eggplant, sliced in 1/8" - 1/4" rounds
3/4 c. olive oil (this sounds like a lot, but you'll need it!)
16 oz. prepared marinara sauce
16 oz. Mozzarella cheese, grated
1 c. Parmigiano Reggiano
1 lb. cooked pasta (spaghetti or linguine)

Preheat the oven to 400F. Warm 3/4 tbsp. olive oil over medium high heat in a sauté pan. Cook the eggplant slices in the oil (about 4 slices at a time) until they are golden and soft (about 2 minutes per batch). Once cooked set aside on paper towels or a brown paper bag to drain the excess oil. Continue this process until the eggplant is cooked -- about 30 - 45 minutes.

In an oiled 9" x 13" baking dish drizzle a light layer of marinara sauce to prevent sticking. Top with a layer of eggplant rounds (about 8 slices or so per layer depending on size) , sprinkle with Parmigiano Reggiano (about 2 tbsp.), marinara sauce (about 1/2 c. per layer), finally a layer of grated mozzarella (about 1/4 c.). Repeat this process 4 times or until all of your ingredients are layered in the pan. Bake for 40 minutes or until the top turns golden brown.

While the eggplant bakes, bring a large pot of water to a rolling boil & cook the pasta (about 8 - 10 minutes) then drain. Serve the eggplant on a bed of linguine or spaghetti & garnish with grated Parmigiano Reggiano.

Zucchini & Asparagus Crudi, serves 4 - 6
recipe Everyday Italian, Giada de Laurentiis
1 bunch asparagus, trimmed
1 large zucchini, trimmed
1/4 c. extra-virgin olive oil
2 tbsp. lemon juice
1/2 tsp. salt1/4 tsp. freshly ground black pepper
1 oz. Pecorino Romano or Parmigiano Reggiano, shaved

Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Toss the slices together and place the salad in a serving bowl.

In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. Garnish with the pecorino shavings. Serve.