Monday, August 9, 2010

Eggplant Parmesan

we have two versions of this dish in my family

i am of italian decent
on both sides of my family
eggplant parmesan
is a family favorite
but the technique
is not the same

while both are quite good
i prefer the recipe from my maternal side
which is lighter on the sauce and cheese
giving the eggplant a real starring role

this is true comfort food for me
when i would return home from college
for holidays and summer break
this would be part of the meal 
greeting my arrival
paired with 
chicken cutlet and roasted asparagus
and a 
big glass of milk

its kinda like 
a  big tight hug
Eggplant Parmesan
(printable recipe)
2 large eggplant
5 or 6 eggs
about 1/2 cup grated parmesan cheese
about 1 1/2- 2  cups mozzarella (not the fresh kind floating in the water)--grated
about 3 cups prepared marinara sauce
salt and pepper
olive oil
cut the eggplant crosswise into about 1/4" slices.  lay slices in layers on paper towel.  let sit 6 hours or overnight at room temperature (i know, i know...but i have never gotten sick and i stand by this method.)  you can alternately salt the eggplant and let it sit in a colander to drain for an hour..but i am not a fan and i don't think it gives as good a result...just sayin'. the idea is to get the eggplant to dry out a bit.
whisk the eggs with a bit of salt and pepper...a pinch or so of each... in a shallow bowl.  dip the eggplant into the egg.
fry in batches in a bit of olive oil until each side is golden brown
at this point you can cool and then place in freezer bags for future use. i like to fry up a bunch of eggplant and have it at the ready.
take your standard casserole dish (8x13 or so) and put a bit of sauce on the botton. not so much that the eggplant will swim in it, but enough to keep the eggplant moist and keep everything from sticking.  place a layer of eggplant on top, slightly overlapping the pieces.  put a bit of sauce on top...a thin but complete layer.  sprinkle some parmesan cheese---not a heavy hand, but a nice even layer and then place a light handed layer of mozzarella randomly on top. if you love, love, love whatever you want at this step. repeat steps for at least 3 layers, but not more than 4 layers (of eggplant).  divide your ingredients you have the same amount of each ingredient in each layer.  top with a bit of sauce and  this is where you can get heavy with the just looks so good all melty and gooey.
place in a 350F oven for about 35 minutes or until it is bubbling with goodness and the cheese begins to brown a bit.  you can also wrap this up and pop in the freezer for another day.
I am linking up to 


  1. Oh my goodness christy! I ADORE eggplant parmesan and your recipe looks so yummy! Thanks for posting this on the two for tuesday recipe blog hop! :) Alex@amoderatelife

  2. Never tried before, but I'll give a change. :)

  3. Wow!!! That looks really good. My Husbands Mother just made him eggplant parmesan Sunday.

    I am a new follower, hope you stop by my blog and follow me back

    I am following you from Tuesday Recipe Blog Hop, My Journey With Candida
    My entry this week is Make Your Own Nut Butters

  4. I'm going to surprise my mother with this recipe, she LOVES eggplant parmesan - what a treat!

    FYI - has a Thursday Give Away Day - where you link a current prizefest. Might be a great place to encourage folks to join the Supper Club.

    See you next time :-)

  5. Your eggplant parmesan sounds absolutely scrumptious - thanks for sharing your family recipe!

  6. Oh, I'm up for that hug...sounds comforting and beyond delicious! Thanks so much for sharing it w/ Two for Tuesdays this week =)

  7. Looks like we are both having an eggplant parm kind of mood. Love eggplant parm - your recipe sounds delicious - no bread crumbs so it's gluten free - yeah! I'll definitely be making this. Thanks for hosting the swap.

  8. Eggplant parmesan is one of my favorite dishes! thanks for a great recipe!

  9. I am not an eggplant (or brinjal as we call them here) fan but with the parmesan I might just consider trying out your recipe. You most certainly made it look tasty.

  10. yum! Looks great! I'd love to try this one day...I just need Hubby to start liking eggplant!

  11. Thank you so much for sharing a family recipe. That's one appetizing epplant parmesan.

  12. This looks fabulous! I haven't had eggplant parm. in AGES! YUM!

  13. I'd be so happy to have a big plate of this right now. Seriously, right now, this very moment... sigh, *puts her head down on the keyboard in defeat* Thanks for linking up with #24T

  14. I am so making this next - I was thinking about what to do with my leftover fried eggplant and this would have been perfect - I didn't know you could freeze these ahead of time also - genius! Thanks for linking this to Two for Tuesdays!

  15. Fabulous--I love eggplant parm, so this is wonderful. And it's a great tip to freeze for later!

  16. I love eggplant parmesan and your version looks positively divine. Thanks for sharing - I can see one of your family favourites becoming one of mine!

  17. Eggplant parm, one of my favorite summer meals! Thanks so much for linking this to Two for Tuesdays.

  18. I could have sworn that I left a comment on this!? Oh well...I'll have to try this one, I like eggplant :-)

  19. your eggplant parm is STILL the only eggplant parm i'll willingly eat.... although i'm not sure which side of the family it was from.


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