Eggplant Parmesan
The Elegance of Eggplant
When I eat out with my kids, sometimes they point to the menu and say, “Look, Mom, they have eggplant parmesan.” They know if I see that listed, I’m sure to order it.
I’ve found the best Eggplant Parmesan at Il Palato—and I’ve tried many a one. With that lingering hope, Lucy and I headed for the Clayton restaurant. I like to sit outside in the evening, but the outdoors was as hot as a baker’s kitchen with a broken AC.
Ahh, but the inside was quite pleasant. Tables in the front of the restaurant are well lit from the oversized windows. The back area is more subdued. Take your choice.
Happily, my favorite eggplant still headed the menu! I got the appetizer size (3 pieces) of eggplant, plus a salad. Lucy got the Agnolotti.
The dapper interior offers patrons a relaxed and inviting space.
Roman Salad
Pork Belly and Goat Cheese Agnolotti with caramelized onion, ragu sauce, basil, and lemon zest.
Cannoli
Kitchen Note: Should you decide to make your own eggplant parmigiana, note the sex of the eggplant you chose. Those with an indentation (an “inney”) are females that can be seedy and bitter. The males are far tastier. Look for the ones that are rounded in the stem area.
This is the Eggplant Parmesan I sometimes make at the farm. I love the way it cuts and photographs.
Il Palato. 222 S. Bemiston, Clayton. Open: For lunch Mon-Fri 11a-2:30p for lunch; For dinner Mon-Thu 4:30a-9:30p; Fri 4:30-10:30; Sat 5p-10:30p.
