Eggplant Salad in Parmesan Cups
Parmesan cheese cups not only hold the hearty eggplant salad here but also add a salty crunch. To make them, Nick Nairn melts small rounds of grated cheese on a baking sheet until golden, then drapes them over an inverted ceramic or glass bowl to cool and harden. More Eggplant Dishes
The recipe can be prepared through Step 2 up to 4 hours ahead and kept at room temperature.
A crisp white is the perfect foil to Nairn's rich eggplant and Parmesan salad; one particularly good choice is a Pinot Grigio from Friuli, a cool region in northeastern Italy.