Tuesday, February 12, 2008
Mario's Bohemian Cigar
Aromatic, slightly sweet, almost smokey tomato sauce was ladled over steak-cut-french-fry-sized pieces of eggplant. The eggplant had been breaded in Italian bread crumbs, and lightly panfried in olive oil. It was earthy, salty and tender, just crunchy on the outside. Just a hint of parmesan had been sprinkled over the hot eggplant to give it a slightly gooey, sharp flavor. The eggplant and sauce was sitting in between two large pieces of foccacia. This foccacia was not like the one at Farina however, it was soft and squishy, coated with herbs like chive. The sandwich was toasted in the oven for several minutes to make sure that the soft bread was just crisp around the edges, and to let all of the flavors of the sauce, eggplant, and cheese to mingle together. This eggplant parm was a real North Beach treat.