Saturday, October 15, 2011

Eggplant Parmigiana - My Favorite Way to Eat Eggplant!

You know that you have been making the same recipe for a very long time when you open the cookbook and find crayon scribbles on the page!  I remember the day.  My oldest was two and she wrote me a message at the top of the page while I was making Eggplant Parmigiana.  She actually left me a few messages, learning to turn the page was a big deal back then.  She has turned many pages since that day.

I have never found a recipe better than the this one.  The sauce is thick and rich.  There aren't words to describe the wonderful aroma that wafts through the house; nor, can I describe how heavenly it is when I take the first bite!

The original recipe is from the Redbook Cookbook.  I have stuck to the original recipe over the years except when it comes to the spices.


Eggplant Parmigiana
adapted from The Redbook Cookbook

1 large eggplant
2 eggs, slightly beaten
3 Tbsp water
1/2 tsp salt
1/4 cup flour
1/2 cup fine dry bread crumbs
1 cup olive oil
Tomato Sauce (recipe below)
1 cup shredded Parmesan cheese
1 8 ounce package mozzarella cheese, grated (I sometimes use the 12 ounce package.)
3 Tbsp butter or margarine

Peel eggplant and cut into 1/2 in slices.  Mix eggs, water and salt.  Dip eggplant in flour, dip in the egg mixture, and finally in the bread crumbs to coat evenly.  (I usually line up three pie tins, one for each of the egg mixture, one for the flour and one for the bread crumbs.)

Heat 1/4 cup olive oil in a large skillet over moderate heat.  Cook the eggplant until lightly browned on both sides, adding the remaining olive oil as needed.  Drain the eggplant on paper towels.

Heat the oven to 350° F.  Pour Tomato Sauce into the bottom of a shallow 3 quart baking dish.  Arrange a layer of eggplant slices over the bottom  of the dish.  Sprinkle with some of the Parmesan cheese and then with part of the mozzarella cheese.  Repeat layers with the remaining eggplant slices and the cheeses.  (Reserve some of the mozzarella cheese for the top. I never have enough unless I buy the larger package!) Dot with butter.  Bake 30 minutes, until cheese is lightly browned.  Serves 8 to 10.

Tomato Sauce

1/4 cup olive oil
1-2 cloves garlic, minced
1 12 ounce can tomato paste
2 cups water
1 generous tsp basil
1 tsp marjoram
1 Tbsp sugar
1/4 tsp salt
A few twists of fresh ground paper

Heat olive oil in a saucepan over moderately low heat; add garlic and cook until tender.  Add tomato paste, water, basil, marjoram, sugar, salt, and pepper; mix well.  Cover and simmer 30 minutes, stirring occasionally.  Makes 3 cups of sauce.

PRINTABLE RECIPE


I had no idea what to do with the eggplant when Mr. T proudly brought it in from the garden.  (I don't ever remember my mom cooking it.  I guess she could have cooked it but if she did, I didn't eat it!)
Finding this recipe was like finding gold!  It has become a favorite at our house and it made me love eggplant!!


It was a hectic week at our house.  After I recovered from whatever bug had zapped me, my mom became ill.  After trips to the doctor, urgent care, emergency rooms and finally a few days in the hospital, she is fine.  It was a long week for her.

There certainly wasn't much cookin' going on at our house.  I would have loved to have come home to a nice plate of Eggplant Parmigiana!

While late, I am linking to Foodie Friday at Designs by Gollum and Fat Camp Friday at Mangoes and Chutney.



17 comments:

  1. Kate, I can't begin to tell you how delicious this looks. Your pictures are gorgeous!! Seriously, I wish I could just reach through my computer. This is my favourite way to eat eggplant too. You always find the best recipes. This really does look amazing!

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  2. I hope everyone is feeling much better. This would be my favourite way with eggplant too!

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  3. Love it, love it!! Especially the memories.

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  4. It looks wonderful. So much like my recipe with one difference. I always dip into dry cream of wheat instead of bread crumbs. Love the extra crunch and texture.

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  5. I've just begun to experiment with eggplant, so your delicious-sounding recipe will be a much-welcomed addition to my repertoire. Thanks, Kate!
    xoA

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  6. It looks delicious! DH makes it here, and I don't want to take that away from him!:) He slices it thin on the slicer. He must stack it 6 high. It is so good.
    It sure is time consuming though . Frying it the only way to go. I have tried it with the eggplant breaded then baked, but it just isn't the same!
    Enjoy it, always better the second day!
    My mom made it once in awhile, but she cut it too thick and I didn't like it. When dh made it the first time I didn't realize it was the same dish!
    My mom was Irish, so this was an exotic dish for her! :)

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  7. I know what you mean, Parmigiana is my very most fav way to eat eggplant!! I make one all the time very similar to yours and we love it and evryone I serve it too. Thanks for sharing your recipe. Like Kathleen says, it is better the following day. Hugs, FABBY

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  8. I think it's the best way to eat it as well, but we always just fry and top with cheese and sauce, but after seeing your shot, I must try this. It looks awesome and I have my last three eggplant in the fridge.

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  9. Looks heavenly! No wonder it's a classic from crayon days!

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  10. This looks delightful, and I have never made it before. I have to remedy that.

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  11. Sure hope you all are feeling better now...Sorry for the hectic week...
    This is actually one of my very favorite dishes...I order it everytime we go to Olive Garden...
    Thanks for sharing the recipe..
    Hugs,
    shug

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  12. This looks amazing! I know eggplant can be a love it or hate it food but, I love it! This is presented beautifully.

    Velva

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  13. Oh Kate, the comment about crayon scribbles made me smile. So true. I also sometimes find notes from my sister or mother in those old cookbooks too.
    I love eggplant! This Parmigiana looks wonderful!
    Glad you're feeling better but so sorry to hear about your mother. Hope she is on the mend!

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  14. that looks perfect! absolutely perfect and what a wonderful photo - thanks for a lovely recipe
    Mary x

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  15. I love eggplant parmigiana in lasagna!!!Yours look amazing!

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  16. When a recipe's been around that long, you know it has to be good! Glad to hear your mother's doing better.

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