Saturday, January 15, 2011

Eggplant Parmesan Recipe

Yes, I have been a bad, bad girl and I am ignoring my blog. Sorry. With my back out and returning to work, I have been too busy or too tired to do a thing. But I still cook.

This week, it's Eggplant Parmigiana. I was watching the Food Network, shock oh shock. Yes, I am a Food Network addict! I was watching Alex Guarnaschelli's show: My Day Off. She was making Eggplant Parmesan. I never ever think to make Eggplant Parmesan although it's quite delish. I made it like once in my life and I think it turned out pretty well but it has been a long time.

I really like watching Alex, she cooks really good food and I have found her recipes are pretty easy. This one was easy and it was perfect for my willy nilly style of cooking.

I started with 2 large onions. Now I wasn't sure about this because I hate eating big chunks of cooked onions. I love love love raw onions but cooked onions turn me off. Don't get me wrong, almost everything I cook has onions but I usually chop them up pretty small so they disappear. But her recipe called for chunky onions so I went ahead and cut them pretty big.

After sauteing them with 6 cloves of garlic, salt, pepper and dried oregano. I added 2 cans of whole tomatoes. I let all this reduce down. I had run out of dried basil, which I consider a crime and I should be sent to jail for letting my spice cabinet go without! But oh well.

I was always told when using eggplant to cut it and then salt it so it drains some of its salt. Alex didn't roll that way. She just cut up her eggplant and fried it so I followed her lead. I took 2 medium sized eggplants and cut them up into about 1/2 inch slices.

She coated the eggplant slices with flour. I added some salt and pepper to my flour. Then she had an egg wash with milk and then bread crumbs. I had some Italian bread crumbs so I used those. Grab the eggplant and dip into the flour, then put it into the egg wash and then the bread crumbs. Make sure to coat it completely.

Once coated, you fry them up. Yes, I know frying isn't healthy but it has to be done. Once you have all the eggplant fried you start putting together the dish by making an almost eggplant lasagna.

Sauce on the bottom of the baking dish, eggplant on top, add provolone cheese, mozzarella cheese and then some grated Parmesan. You can actually add any cheeses you like as well. This isn't rocket science peeps. Just keep layering it until you run out.

Because I left the room to make lunch, I didn't catch the back end of Alex's show. So I had to willy nilly guess how long to put the eggplant into the oven. If I have no idea, I always go with a 350 degree oven and leave it in until it is bubbly and browned.

I decided to serve it with a side of spaghetti with some leftover sauce. It was freaking delicious! I forgot how much I really like Eggplant Parmesan. It is a meatless meal and it can be made lighter than how I made it. You can probably get away with not frying the eggplant and using less cheese. But overall, it was an easy dish to make and it is filling. The leftovers were also really good!!

Remember, to pop on over to Latina on a Mission and check out all the other yummy Sabroso Saturday recipes! Delish!!!


  1. Eggplant parm is one of my long-lost favorite dishes. I used to go to a certain restaurant to have it, then never considered making it myself. Thanks for sharing!

    I like how you solved the temperature/time issue after missing Alex's instructions "go with a 350 degree oven and leave it in until it is bubbly and browned." Works almost every time (don't make me discuss the biscuit incident in my kitchen this week).

  2. "Yes, I know frying isn't healthy but it has to be done." are words to live by! Eggplant parmesan is just one of those dishes that makes you hungry just thinking about it. Your version is beautiful and your willy nilly style so works for real cooks, not chefs like me!

  3. Wow! Love eggplant, but I failed the two times I had cooked it :( I have to try it!

  4. OMG I can eat the whole thing just by myself.. I LOVE EGGPLANT!!!!

  5. This recipe reminded me of the large eggplants that we used to grow in my parent's garden in Brooklyn. (Yes, its true...people in Brooklyn can grow a garden) LOL
    Awesome recipe! Thanks for sharing.

  6. Caro - I'm wiping the drool off m chin LOL Que ricura. Love the step by step instructions. Eggplant is a fave of mine, very versatile and exceptional along cheesy, saucy, flavorful goodness!!! Yum! Buen Provecho