Monday, July 9, 2012

Eggplant Parmesan

Do you have family favorite meals handed down generation to generation and the entree has no written recipe in a box nor is it scribbled on the back pages of a scrappy old cookbook?  So do I.  No measurements, just basic tad of this, smidgen of that etched into memory.
In our house, a favorite is
Eggplant Parmesan.
Slice washed eggplant in 1/2 inch slices.  Coat in egg wash, then coat in seasoned breadcrumbs-I add to the seasoning with fresh parsley and oregano, and some grated Parmesan cheese.  Saute in olive oil until golden brown.

A simmer a pot of sauce made from crushed tomatoes, "pinch" of granulated sugar, fresh oregano, basil, garlic
and beef base.

The sauce simmers for maybe an hour or so.

In casserole dish spaghetti noodles cooked al dente.

I add a small amount of sauce to top of noodles.

Stack or layer sauteed eggplant.

More sauce to cover eggplant completely.

Fresh shredded mozzarella cheese on the top of the sauce and it is ready to bake at 350 degrees for 45-60 minutes
(covered until the last 10 minutes, then remover tin foil to brown cheese lightly).

Let's eat!


  1. I am telling everyone you have so got to make this! My sister can make this like no one else....better then anything i have ever had anywhere in my travels :} Wish i was there to indulge in some.....
    you need to make a you tube video of this

  2. This looks so good!! I swear I believe I could eat this everyday.

  3. I love eggplant parmesan! We would love to have you link up to our party!

  4. Thanks for the linky invite, I did just that and also joined your GFC : )

  5. thanks for linking up! hope to see you next week!