Farmer's Market Creation: Braised Eggplant over Broken Whole Wheat Noodles

The Charlestown Market rolled around again, which means it's time for another Farmer's Market Creation.

This time, the intriguing produce was Japanese eggplant.

Should have gotten one more, but no matter

I saw a recipe for braised eggplant in Yankee* magazine and came up with a different take on it. This is kind of a deconstructed eggplant parmesan, complete with garlicky breadcrumb topping.

Notes: As you can see, I could have used more eggplant. The eggplant will fall apart some, but that was OK with me. If you want yours to stay together, either cut the medallions larger or shorten the cooking time.

I rather liked the broken noodles. I'm not sure it would taste any differently if they were whole. If you're shy about whole wheat pasta, I think the small bites actually help it blend with the dish better.

Ingredients:
3 Japanese eggplants
6 vine-ripened tomatoes
1 box of whole wheat thin spaghetti
1 cup Panko breadcrumbs
8-10 basil leaves
4-5 garlic cloves
1 small onion
1 tablespoon onion powder
1 teaspoon garlic powder
2 tablespoons herb de provence, divided
3 tablespoons plus 1 of butter
8 drops of Tabasco
1 capful of liquid smoke
1 tablespoon olive oil

Salt

Pepper

Directions:
Heat oven to 400.

Not from the market; no tomatoes this week

Quarter the tomatoes and then slice the quarters. Lay them on a baking sheet. Sprinkle them with onion powder, garlic powder, 1 tablespoon of herb de provence. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast for 25-30 minutes.

Put a large skillet over medium-low heat. Melt 3 three tablespoons of butter in the pan. Slice the onion and sweat the onion while your tomatoes roast.

Fill a stock pot with water and turn it on high.

Slice the eggplant into medallions. Mince the garlic, setting aside some for the breadcrumb topping. Chop the basil and set aside.

Once your tomatoes have finished roasting, add the eggplant to the pan with the onions. Add the tomatoes (including the roasting juices). Add garlic and basil, and put a lid on the pan. Turn it to low heat and allow to simmer for 20 minutes or until you finish the pasta and bread crumbs.

Open the spaghetti and take out a small handful. Break the noodles in half and then break each half in half again (so that each handful ends up in fourths).

Once the water boils, add a small handful of salt to the water and dump the pasta in. Cook according to the directions on the box.

While the pasta cooks, pour a cup of breadcrumbs into a bowl, season with the rest of the herb de provence, salt, and pepper.

In a small skillet, melt one tablespoon of butter over low heat. Add the reserved garlic and let it saute for a minute. Add the breadcrumbs and stir to combine. Toast for 5 minutes or until crispy and golden.

Once the pasta is done, drain it and return it to the warm pot. Dish up some pasta in a bowl. Add a ladle or two of the braised eggplant and top with the breadcrumbs.

Enjoy!

*Yes, I at one point subscribed to Yankee magazine. I was in New England and I was hoping to learn about fun things to do and see. They had New England style recipes, which were informative, although New England is not exactly known for its stellar cuisine. Yes, Scott is sufficiently ashamed of me.