Eggplant Parmigiana Stacked with Slow-Roasted Tomato Coulis, Fresh Basil & Smoked Mozzarella
A composed, plated vegetarian course for ten — built for a Fairfield County dinner party where the kitchen does the talking and the host stays at the table.
Recipe & Method — Eggplant Parmigiana, Stacked & Plated
Active Time: 45 minutes • Roasting & Cooking: 90 minutes • Total: 2 hours 15 minutes
- Salt the eggplant. Slice five globe eggplants into clean half-inch rounds. Lay them flat, salt generously with kosher salt, and let them weep for 30 minutes. The flesh deepens in color as bitterness leaves — pat each round bone-dry before frying.
- Build the slow-roasted tomato coulis. Combine whole San Marzano tomatoes with sliced garlic, fresh thyme, and a generous pour of olive oil. Roast at 300°F for 90 minutes until the edges caramelize and the kitchen smells like high summer in Tuscany. Pass through a food mill — never a blender — for a glossy, rustic coulis.
- Crisp the eggplant. Set up a three-station dredge: 00 flour, beaten egg, seasoned breadcrumbs. Pan-fry in shimmering olive oil until the exterior turns deep amber and the interior turns silken. Rest on a wire rack — never paper — to preserve the crackle.
- Stack with intention. On each warmed plate, layer eggplant, smoked mozzarella, a spoon of coulis, and torn basil. Repeat three times for height. Pass briefly under the broiler until the cheese surrenders and the edges blister.
- Finish at the pass. Pool warm coulis around the base. Drizzle aged balsamic. Crown with Maldon, cracked pepper, and a chiffonade of basil. Serve immediately while the cheese still pulls.
Ingredients — Serves 10
- 5 large globe eggplants, half-inch rounds
- Kosher salt, for drawing moisture
- 8 cups San Marzano tomatoes, whole peeled
- 1 cup extra-virgin olive oil
- 8 cloves garlic, thinly sliced
- 2 sprigs fresh thyme
- 1½ lbs smoked mozzarella, sliced
- 8 oz Parmigiano-Reggiano, freshly grated
- 3 cups Italian-style breadcrumbs
- 2 cups 00 flour
- 8 large eggs, beaten
- 2 cups fresh basil leaves
- Aged balsamic, for finishing
- Maldon sea salt & cracked black pepper
Coming Soon — Future Recipes & Seasonal Menus
This space is reserved for upcoming weekly recipes, seasonal menus, and curated tasting collections from Chef Robert's Westport kitchen. Look here each week for new dishes — heritage Italian Sunday suppers, Long Island Sound seafood compositions, classic French weeknight prep, Spanish-inflected gatherings, and the healthy weekly meal-prep menus that have become a quiet ritual in Fairfield County homes. Future entries will include autumn truffle service, holiday roast programs, and warm-weather poolside menus designed for entertaining without the labor. Bookmark the page — and call Chef Robert directly to request a custom menu.
A Brief, Proud History of Westport & Fairfield County
Settled in the 1600s along the Saugatuck River, Westport began as a working onion-farming and shipbuilding port — its sloops carrying produce out to Manhattan markets long before the Post Road carried artists, writers, and Broadway names into town. By the mid-twentieth century, Westport, Southport, Fairfield, Greenwich, and New Canaan had quietly become one of the most discerning corners of New England — drawn together by Long Island Sound oysters, blackback flounder fresh off the boats, heirloom corn from inland farms, and a coastline that still shapes the region's table. Today that legacy lives on at every Saturday farmers market and every dinner party Chef Robert composes here.
Where Chef Robert Sources This Dish in Fairfield County
Quality begins at the door. The eggplant, garlic, basil, and tomatoes come from Stew Leonard's in Norwalk at peak ripeness, with backup heirloom varieties pulled from local Fairfield County farmers markets on Saturday mornings — Westport's market in particular for late-summer fruit. The smoked mozzarella, Parmigiano-Reggiano, San Marzanos, 00 flour, and aged balsamic are sourced from Eataly in Manhattan, where provenance is transparent and the Italian imports are unmatched. Olive oil and finishing salts: [LOCAL VENDOR — TBD by Chef Robert]. Together these vendors set the stage for what arrives at your table — let's begin the recipe.
Mise en Place — Tools, Plating & Garnish
Utensils & Equipment: heavy-bottomed cast-iron skillet, half-sheet roasting pans, food mill (not a blender), wire cooling racks, fish spatula, fine microplane, mandoline, offset palette knife for plating, and warmed plates pulled from a 170°F oven. Plating: wide-rimmed white porcelain dinner plates allow the coulis to halo the stack. Silverware: heavyweight steak knife and dinner fork — the eggplant rewards a clean cut. Garnish: torn basil tops, micro-basil if available, a thread of aged balsamic, Maldon flakes, and a final whisper of cracked Tellicherry pepper at the table.
What Are the Top Benefits of Hiring a Private Chef in Westport, CT and Fairfield County, CT?
Benefit #1 — A Five-Star Dining Experience, Tailored Entirely to You
For the Fairfield County homeowner, this means a restaurant-caliber evening composed inside your own dining room. Chef Robert designs the menu around your palate, sources from Westport Provisions, Fjord Fish Market in Fairfield, and Pat LaFrieda Meats, then handles provisioning, prep, plated service, and the kitchen left spotless. Unlike a caterer delivering trays from a commercial kitchen, a private chef cooks à la minute beside you. The payoff is emotional: time reclaimed, conversations that stretch, and guests who remember the night.
Benefit #2 — A Designated Server / Host or Hostess Keeps You at the Table
Pairing Chef Robert with a designated server elevates the evening from dinner to true hospitality. The server greets arrivals, pours wine, clears courses silently, and anchors the rhythm of the meal — so you, the host, never leave the conversation. It is the single most important upgrade for parties of six or more, and it is the difference between hosting and being hosted in your own home.
Frequently Asked Questions — Private Chef Services in Fairfield County
What does a private chef in Fairfield County, CT do?
A private chef in Fairfield County designs personalized menus, sources local ingredients, and prepares restaurant-caliber meals inside your home. Chef Robert handles weekly healthy meal prep, intimate dinner parties, holiday gatherings, and corporate events — managing provisioning, cooking, plated service, and a spotless kitchen before departing.
How much does it cost to hire a personal chef in Fairfield County, CT?
Personal chef pricing in Fairfield County typically ranges from $125 to $300 per guest for plated dinner events, with weekly meal prep packages starting near $400 plus groceries. Final pricing reflects menu complexity, sourcing standards, guest count, and service style. Chef Robert provides transparent custom quotes on request.
What is the difference between a private chef and a caterer?
A private chef cooks bespoke menus inside your home, tailored to your palate, pantry, and preferences. A caterer prepares food off-site for volume and delivers it. Chef Robert offers the intimacy of fine dining at your table — fresh, plated, and personal — never reheated trays from a commercial kitchen.
Can a private chef accommodate dietary restrictions and allergies in Fairfield, CT?
Yes. Chef Robert routinely tailors menus for gluten-free, dairy-free, vegan, vegetarian, kosher-style, low-sodium, diabetic, and severe allergy households across Fairfield County. Every menu begins with a private consultation, ingredient transparency, and a separate prep protocol when cross-contact concerns require it. Your safety and satisfaction guide every decision.
How do I hire Private Chef Robert for a dinner party in Westport, CT and Fairfield, CT?
Booking Chef Robert is simple. Call 602-370-5255 or email Robert@RobertLGorman.com with your date, guest count, and any preferences. Chef Robert responds within 24 hours, schedules a complimentary consultation, drafts a custom menu, and confirms your reservation with a deposit. Visit Private-Chef-Westport.com today.
Styles of Service & the Quiet Power of a Designated Server
Chef Robert offers four signature service styles tailored to your event. Plated service delivers each course to the seat — the most refined, ideal for anniversaries and engagement dinners. Family-style places generous platters at the center for warm, conversational gatherings. Russian (silver) service presents from a side platter for formal milestones. Stations and passed canapés suit cocktail receptions, holiday open houses, and corporate entertaining. A designated server or hostess transforms each style — pouring, clearing, and pacing the meal — so the host remains seated, the conversation never falters, and the evening unfolds with the rhythm of a fine restaurant in the comfort of home.
When Chef Robert Is in Your Kitchen, the Evening Belongs to You.
Healthy weekly meal prep. Plated dinner parties. Wedding and engagement celebrations. Holiday gatherings. Family milestones. Corporate entertaining. Each menu sourced, composed, and served with the precision of a fine dining restaurant — inside the home you love most.
Reserve Your Date — Contact Chef Robert Today