Like olive oil cake and sheet-pan chickpeas.
as soon as I saw it. You bread the eggplant and bake it, then layer it with heated-throughand cheese. It takes about 90 minutes start to finish, but the majority of that time is extremely hands off, and the recipe is forgiving: It’s not even close to the end of the world if you only have parm or use thick slices of mozz from the ball in your fridge or mix and match marinara sauces based on whatever’s in your pantry.
Next time I’ll add some more veggies. Maybe.I’ve had my eye on this recipe for olive oil cake from Bon Appétit contributor Claire Saffitz basically all summer, and I used a dinner party over the weekend as the perfect occasion to try it out. The cake itself has the most incredible texture that only improves with time—Saffitz recommends making it a day in advance to allow the cake to cure. If, like me, you can’t wait that long, it’s still excellent to dig into right away.
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