Friday, August 5, 2011

"Skinny" eggplant Parmesan

First things first. I have an announcement: I HAVE FINALLY FOUND A JOB!!! And not any job. A kick-ass journalism job here in Switzerland. I couldn't be happier. After 18 months of forced "vacation" I'm back in business.

Back in May a friend asked me if I had seen the ad in the paper looking for journalists. I hadn't. So I bought the paper. Went home. Sent my resume along with a presentation email to a guy. And then of course got pissed because he didn't write me back the next day. I'm crazy like that. Anyways, he didn't write back for 5 weeks. Then, when I had practically forgotten about it, he sent me an e-mail asking me to go for an interview on June 30th. The interview went well. Then they asked me and the other candidates to write an article to see our abilities. And then they didn't say anything until last week, when they wrote me to inform me that they had picked ME!

I won't lie: I started dancing around the kitchen like a complete lunatic. But hey, finding a job in journalism these days it's not easy. It definitely called for a celebration. So I decided to make eggplant Parmesan, because ever since I've been to Greece I'm madly in love with eggplants. Only, I made a light version of it because deep fried eggplants are great, but they make your ass become the size of Brazil. And since it's still bathing suit season I decided to bake them in the oven instead. Also, I didn't have any mozzarella in the fridge, so I used ricotta. They turned out great, so great I wish I had made more!

SKINNY EGGPLANT PARMESAN

3 eggplants, sliced
16 ounces ricotta
2 pounds tomatoes
1/2 onion, sliced
Fresh basil
1 cup grated Parmesan
Extra virgin olive oil

To make tomato sauce: wash tomatoes, cut them into cubes and place them in a dutch oven with the sliced onion, 5 basil leaves and a little olive oil. Cook for about 20 minutes, then process them with an immersion blender, season with salt and cook for another 30 minutes on low heat.

Drizzle sliced eggplants with salt and olive oil, place on a baking sheet and bake for about 20 minutes at 350F.

Lightly grease a baking dish with oil and distribute eggplants on the bottom. Follow with a layer of ricotta, sprinkle with Parmesan, then add a layer of tomato sauce. Repeat layers until you run out of ingredients. Bake for 30 minutes at 350F.

4 comments:

  1. Ass the size of Brazil....honestly Chiara, I am going to be laughing to myself throughout the day. The visuals, the visuals! Congrats on your new job. Now I know it isn't all that unusual for my husband to still be waiting on that swiss job as the same time frame experience has/is still happening with my husband. Can't they just say job position filled instead of letting you hang?

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  2. It's a Bridget Jones quote :)

    They are extremely pokey, I have to say. And not everyone even bothers to let you know. I had that happening both in the US and here. I mean, as you said they could at least let you know that they picked someone else, right?

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  3. Congratulations on landing the new job! That's excellent news. It definitely is a tough time to find any job, let alone one in journalism, so you deserve any kind of celebration you want!

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