Fall: See You In One Eggplant Parmesan

Measuring my life in meals

When my internal clock is stuck in the future, I ground myself in a long, leisurely cook. This means I have spent many Sundays with a towel over my shoulder shuffling through recipe steps. I walk towards sauce or soup on rainy days and sun beams inspire fruity tarts and my now famous “how many components can I add to this salad” salad. There was a time in quarantine where I created “at home SweetGreen” but that is a story for another time. 

A few years ago, Bettina Makalintal inspired me to tackle my fear of, how in the world do you make eggplant taste good? Now I fry it and cover it in a day's work of sauce from August’s abundance. I had been putting off making eggplant parm for a few days if not weeks with reasonable excuses. I struggle with the process, it is repetitive, lengthy, and greasy. The same reasons I don’t laminate dough. This particular Sunday, I chose The Parm. There were lingering clouds from an early morning deluge and a dry hour to take a raincoat clad walk for supplies. Then it was me, my intentions, and my kitchen.

Sauce was first. I stick with chopped onion and tomato and garlic and simmer forever in butter and oil. It is not a unique or original idea to make tomato sauce during a Sunday putter session. I take comfort in how many people may be making something, slowly, while the rain stains the roof. The recipe says to stir each time you pass through the kitchen on your way to whatever comes next. For me that was soft stretching and popping every joint, practicing piano, and staring out the window in between reading chapters. I sample each iteration from the back of my spoon. Watching the sauce thicken and grip the pan and tasting as my simple ingredients transform from raw, red punch to balanced depth.

While the sauce deepens and reduces, the rest of the steps are completed at your leisure. Eggplant is salted and left to drain on kitchen towels only to be starched, egged, floured and fried. Sauce is hand blended and layered in a lasagna pan with fried eggplants and mozzarella. Layers are baked, sprinkled with mozzarella and parmesan, covered in tinfoil then broiled to a bubbling toast. These steps can take two to many hours—your choice.

This particular eggplant bake took me from Sunday to Wednesday as I measured time in leftover slices. I leave for New York in one eggplant parmesan. I care for myself in one tomato sauce. I cry in two onions. We schmooze in one candlelit serving and through dishes.

For your reflection:

• What grounds you during periods of anticipating and uncertainty?

• What are you creating? Quickly and slowly?

• What gets in the way of moving towards these ideas?

---

The Pantry: A place for miscellaneous updates!

• I contributed a Recipe Meditation to the 2023 edition of Sobremesa a zine full of food writing and art edited by Katie Rice. You can buy your copy through the Sobremesa link!

• I facilitated a workshop for the data team at Feeding America last month. We prepped a delicious lunch and discussed themes of collaboration, communication, confidence and worthiness. We offer private workshops for community organizations, professional development and team building, and gatherings with friends and family. Complete this survey if you are interested in hosting and collaborating on an event!

• I am accepting new individual therapy clients! If you know anyone looking for a therapist in Illinois please pass along my site or psychology today profile. I specialize in women’s relationships with themselves, their bodies, and the world and center compassion, curiosity, and creativity in my practice.

• I am seeing Maren Morris, folk crooner and Highwoman, perform tonight in Chicago. Each time has been an incredibly meaningful experience for me and I know tonight will be no different. Stay tuned for tear soaked reflections!