Sunday, June 12, 2011

Eggplant Parmigiana

Eggplant Parmigiana is one of my all time favorite dishes and has been a staple in my family for generations. I made this eggplant Parmigiana before heading out to San Francisco on one of my many business trips.  The perfect meal before heading away and eating out for 7 days! While in San Francisco I indulge in many different cuisines; 
* Mexican (so many great taquerias!), 
* Thai (homemade by my amazing friend, Sheila Satin of satincrystals), 
* German (suppenkuche), 
* Japanese (kappa), 
* crepes (Honey Honey), 
* sandwiches (rheas
to name a few... Look out for photos on the Nomsense Facebook page (Nomsense facebook) and another blog post about my culinary adventures while on the road!  When I returned from this trip, I still wanted eggplant Parmigiana, so I made this recipe again! I also made a nice vegetable parmagiana with zucchini, black beans and portabella mushrooms!
Vegetable Parmigiana

This is the best eggplant parmigiana I have ever made. It even won kudos from my mother who is not a fan of eggplant anything. That is saying a lot! The most important step is to drain the water out of the eggplant by salting and rinsing. It is rather time consuming, but well worth it! This recipe took me about 2hrs. to make. Also, the traditional method is to fry the eggplant slices in oil. To make this recipe healthier, I baked the eggplant and brushed a little olive oil on the slices while they were baking. I think it added to the flavor.


1 med-lrge eggplant
1-2 eggs
approx. 2C flour
1/4tsp grlic salt
1/4tsp pepper
Favorite tomato sauce
Part-skim mozzarella cheese
Grated Parmeggiano-Reggiano cheese
9X9 Baking pan
Olive oil (use sparingly)


Preheat oven to 350F.
Peel eggplant & cut into ¼” slices.

In your strainer, add layers of eggplant, salt and paper towels. You can also layer the slices on top of cooling racks over a bowl or something that will catch the water droplets.
Let sit for approx 30min. Gently rinse each slice under the faucet on very low pressure. Pat each slice dry with paper towel and set aside. 

Draining the Water Out of the Eggplant Slices

Beat egg(s) and add about 1-2 tbsp of water to loosen up the egg. Prepare flour by adding garlic salt and pepper. Dip each eggplant slice in egg/water mixture followed by flour mixture and place on lightly oiled cookie sheet (1" apart) and in oven. Brush a little olive oil on each slice about 5min. into baking or until they look dry. Bake until slices look golden brown flipping once (re-oil after flipping).

Golden Eggplant Slices

Once all of the slices are done baking, apply a thin layer of sauce (Note: I make a simple sauce with one 28oz can of crushed tomatoes, 1 8oz can of contadina sauce, 1/2 can of tomato paste, approx. 1/4tsp of garlic salt (or 1 minced garlic clove), chopped basil (or dried) and salt and pepper to taste) on the bottom of the 9X9 baking pan followed by a layer of eggplant slices and a layer of mozz cheese. Continue with layering until you have used up all of the eggplant slices. End with a layer of sauce and mozz cheese topped with Parmeggiano-Reggiano and a sprinkle of olive oil.



If you make this recipe and it is not the best eggplant parmigiana that you have ever eaten, I want to know about it!!


1 comment:

  1. i have to try this if we get eggplant again in our CSA - i am sooo not a fan of eggplant so i'm still looking for a way to eat it :)


Nomsense is on Facebook!