By Frank E. Vaerewyck, The Firehouse Foodie
Cleanliness in both the kitchen and the firehouse is paramount. In the kitchen, “If you have time to lean, you have time to clean!” In the firehouse, if our equipment is dirty and unkempt, it may not work properly, and that could get us killed.
In the kitchen, if it is not clean, deadly bacteria such as salmonella can wreak havoc on our health. In the firehouse, there is a Golden Rule: “The Cook Don’t Clean!” That is one nice thing about being the shift’s chef.
The crew comes together as a team to make the kitchen hospital clean. Rookies spearhead the effort, with the rest of the crew filling in and lending a hand to put away leftovers and move chairs into the engine bay so that the floors can be swept and mopped. It’s amazing to see the team effort come together in taking care of “The House.”
No one has an assigned job; we just do what needs to be done to complete the task and, if anything, firefighters always make up great teams. Another great team is eggplant and tomato sauce with lots of cheese. This week’s recipe is a great vegetarian dish that acts as an awesome side dish for those of us that like a little meat in our meal as well, so everyone on the team wins!
This dish does take a bit more time because you pan-fry the eggplant first and then bake it together with the sauce, but it’s worth it for a wonderfully satisfying meal the whole family or crew can enjoy, and “That’s Bringing the Firehouse Home.”
Eggplant Parmesan
Ingredients:
1 cup Italian panko bread crumbs (regular bread crumbs tend to get soggy)
½ cup grated parmesan cheese
1 sweet onion, diced
2 cloves garlic, minced
2 eggplants, sliced in rounds, about ¼ inch thick
1 to 2 eggs, lightly beaten
extra virgin olive oil
3 tablespoons pesto
3 or 4 tomatoes (depending on size), peeled and roughly chopped, or 1 can of Italian tomatoes
1 tsp red pepper flakes
¾ cup fresh ricotta
¾ cup grated mozzarella
fresh basil, chopped
salt and pepper to taste
Directions:
- Mix the Italian panko bread crumbs and parmesan cheese together on a plate. Dip the eggplant slices into the beaten egg, then coat with the bread and cheese mixture. Repeat until all of the slices are done.
- Add enough olive oil to just cover the bottom of a skillet and heat until the oil shimmers. Add eggplant slices and cook over medium-high heat until they are golden brown on both sides, just about 8-10 minutes.
- Remove eggplant from skillet and drain on paper towels. Set aside.
- In the same skillet, add more olive oil if necessary, and heat until it shimmers. Add onion and garlic and cook until the onion is translucent, about 5 minutes. Add tomatoes, pesto, and red pepper flakes, and cook for another 5 minutes or so. If the sauce is on the dry side, you can add a bit of water. Taste for salt and pepper.
- In an ovenproof pan, spread a layer of tomato sauce, then cover with a layer of eggplant. Dot eggplant with ricotta cheese, then add another layer of sauce. Continue layering until all of the ingredients are used up. Sprinkle with mozzarella first then chopped basil.
- Bake at 350°F for about 30 minutes, or until sauce is bubbling.
- If you like pasta, make your favorite pasta and serve the eggplant parmesan on top and enjoy!
Frank Vaerewyck has had a passion for the fire service that has spanned 20 years. He has been a volunteer and career firefighter and is currently a firefighter/EMT with the Manassas (VA) Volunteer Fire Company. He has passed on his passion for the fire service through instruction and mentorship. That same passion he has for the fire service is shared with his love of food. In 2006, Vaerewyck won an Iron Chef-style competition sponsored by a radio station in Richmond, Virginia. That is where he also furthered his education by attending a Culinary Arts Program.
As the Firehouse Foodie, he has been compiling recipes to be included in a cookbook that will give others the opportunity to see their hometown heroes not just as firefighters, but as the firehouse chefs they truly are.
