[email protected]/#2 (April 8, 2020)

April 2020

Dinner 2 - Eggplant Parmesan: paired with '16 Aatto

This is the second of at least five events we're calling "[email protected]". Each week we'll post a video on YouTube, where Paula and I will talk about a dinner she has created and what kukkula wine I've paired with it. You'll have a link to the recipe and we'll make available the wines via our website which you can purchase in advance to enjoy with the dinners you prepare. Since we're all spending a lot of time at home these days, we thought this would be a fun project for many of you. Let's make the most of it!

Eggplant Parmesan

Tomato Sauce (you can also use your favorite canned or jarred to save time):

1 T olive oil (kukkula, of course)

½ small onion, finely diced

1 large garlic clove, minced

28 oz can whole, diced or crushed tomatoes

1 t sugar

fresh basil


1 large globe eggplant, peeled and cut into 1/4-1/3” slices


flour for dusting

2 beaten eggs

2T water

½ c parmesan

1 c breadcrumbs (I use a combination of panko and seasoned breadcrumbs)

¼ c+ vegetable oil (I use a combo of canola and kukkula olive oil)

8 oz. fresh mozzarella, sliced as thinly as you can

Note that you may need varying quantities of these ingredients based on the size of your eggplant.

I usually lay the eggplant out on paper towels and lightly salt both sides to draw out the moisture first. Press the slices with paper towels a few times while you’re working on other things to squeeze out the moisture. Next, start the tomato sauce, since this can simmer while the other things are active. You can also get your other sides started—put water on for pasta and/or start roasting a spaghetti squash.

Tomato Sauce:

Heat a medium skillet over medium heat, add 1 T olive oil, then add the minced onion and sauté for 3-4 minutes. Add garlic and cook for another minute or so. Add the tomatoes and sugar, breaking up whole tomatoes with your spoon if you’re using them. Bring to a boil, then reduce to a simmer, stirring occasionally. Add freshly chopped basil and salt to taste just before serving


Preheat oven to 350 (if you’re roasting a spaghetti squash, this may already be on). Heat a large non-stick skillet over medium to medium-high heat and add a few T oil.

Mix breadcrumbs and parmesan on a large plate and beat eggs and water in a separate bowl.

Dust or dredge your dry eggplant slices in flour, then dip in egg to cover, and dredge in the breadcrumb mixture to cover. Place five or six slices at a time in hot oil. Flip when lightly browned on bottom (about 2 minutes) and brown second side. Place cooked eggplant slices on cookie sheet and heat another 1 or 2 T oil. Repeat with remaining eggplant slices (mine took three rounds, about 18 slices).

When all are cooked, top each with mozzarella and place in oven. Heat for 5-10 minutes, until cheese has melted.

Serve eggplant, pasta and/or squash all topped with tomato sauce.