52 Comments
Feb 12, 2021Liked by Alison Roman

Eggplant parm AND new zoom classes... great week :)

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Feb 12, 2021Liked by Alison Roman

Love Fridge is a collective of mutual aid fridges in Chicago! They have a bunch of them popping up all over the city..beyond just groceries from volunteers, restaurants are now offering free meals for the fridges too 🙌

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Feb 12, 2021Liked by Alison Roman

Yay! So excited for more #cookingwithAlison

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Is it best to roast the eggplant on a wire rack? Or something else?

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Feb 12, 2021Liked by Alison Roman

If you really want more plants, there is a gift certificate waiting for you at GRDN.

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Feb 12, 2021Liked by Alison Roman

Okay. I hate eggplant. I'm sure that is because I've never, ever had it prepared correctly. Every time, it's sweaty (ugh, just writing that made me gag); it kind of disintegrates in my mouth into a slime not unlike badly cooked okra; I can't even tell you what I tastes like, I don't even know, I only know how the texture feels. But this looks fucking delicious, so it's on the menu for the weekend (or as soon as I can chew again once this root canal heals.) Not gonna lie, I'm a little scared. This is a trust fall, Alison Roman. Don't let me hit the ground!

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I’m very excited to make this but quite sad that the timings for the classes are always at the same time! Which is 4am where I am currently living. My love for all things Alison Roman is proven by the fact that I have still considered signing up during every class offering. That is until I remember that I am a horrible person at 4am.

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Feb 12, 2021Liked by Alison Roman

I’m SO excited to go to another one of your cooking classes!! I can’t wait :) And can’t wait to see what we’re making. Thanks so much for doing this!

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These newsletters are so therapeutic for my soul! The recipes are great too. Everyone of them have been a hit!

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Feb 12, 2021Liked by Alison Roman

This sounds delicious!! I love your eggplant recipes. And I just signed up for the cooking class too :)

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Hmmmm... oregano? Referenced in the narrative but not in the ingredients list. Are we talking fresh? How much pls. Love love love anewsletter.

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Feb 12, 2021Liked by Alison Roman

Absolutely love eggplant parm and I love it baked. Thank you for this. I look forward to reading the newsletter every week.

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would it be possible to add a brief description of the menu for the cooking/baking classes? would be a huge bummer to sign up then realize i hate one of the foods/am allergic

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Any chance you might offer the classes at times that work for your Europe-based fans? Asking for a friend 😛

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An awesome read. I have ALWAYS used my EP recipe (admittedly a little different) for what I call "parm-worthy" occasions--a new baby, a knee surgery, etc. I am famous at work for it.

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Can this be frozen after baking? If so, what would you recommend for reheating?

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