Mama B's Eggplant Parmesan

7:25 AM


(serves 4)

I’ve never been the biggest fan of the eggplant.  In fact whenever asked my least favorite food, I always say “eggplant.”  Well, my opinion of the large, purple, oblong vegetable has changed for now.  You won’t see me eating it raw and by itself, but I will serve it this way anytime.

I think eggplant has an acquired taste and a strong aftertaste.  If you serve it this way, it takes place of the protein and is pretty darn good with the tomato sauce.  Maybe I’ve only eaten bad eggplant in the past because this time there was no aftertaste.  Or maybe I’m just that good?  I kid.

Try it this way!

What You Will Need:

1 large eggplant, sliced into ½ inch circles

1 egg, beaten

3 slices bread

¾ C grated parmesan

½ C shredded mozzarella

8 oz tomato sauce

4 oz tomato paste

What You Already Have:

1 C water

1 T olive oil

1 chicken bouillon

1 T fresh basil, chopped

1 tsp oregano, divided

2 garlic cloves, chopped

Salt and pepper

Food processor

Small sauce pan

Medium casserole

Small bowl

Medium bowl

Colander

1)      Preheat oven to 350˚.

2)      Slice eggplant and sprinkle with salt.  Let sweat  in colander and drain while preparing sauce.

3)      Heat olive oil in sauce pan over medium heat.  Add garlic and cook for 1 minute.

4)      Add tomato paste, tomato sauce, bouillon, water, basil and ½ tsp oregano.  Bring to boil and lower to simmer.  Season with salt and pepper.  Keep warm.

5)      In food processor, add bread, parmesan cheese and ½ tsp oregano.  Chop until breadcrumbs form.

6)      Transfer breadcrumbs to medium bowl.

7)      Cover bottom of medium casserole with ½ C sauce.

8)      Dip eggplant in egg and then in breadcrumbs.  Layer eggplant in casserole, separating each layer by part sauce.  Top with remaining sauce and mozzarella cheese.

9)      Bake for 30 minutes.

10)   Serve over thin spaghetti.

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18 comments

  1. Yum! My husband would love me if I whipped this up for him.

    ReplyDelete
  2. Looks delicious. I've never been a fan of eggplant either, but I would try it like this.

    ReplyDelete
  3. Hi.
    I'm stopping by from the Tuesday hop to say hello.
    Have a great day!
    POSH
    http://poshonabudget.com/2011/07/tuesday-friends-and-deals-hops.html

    ReplyDelete
  4. I have a feeling it's the garlic, breadcrumbs, cheese and tomato sauce that really help it along, huh! I've always found an aftertaste too;)
    Thanks for this one!
    Courtney
    http://www.mommyladyclub.com

    ReplyDelete
  5. I feel outnumbered, and maybe it's just because I'm a NY Italian girl, but I love eggplant and eggplant parmigina is my favorite thing in the world to eat!!! Becky, this looks like a great recipe! I love the fact that you bake the eggplant with the bread crumbs instead of frying it, becuase eggplant soaks up the oil like a sponge and that ceartainly adds to the calories!!! My husbands birthday is comming up and I am going to try this for him! Thanks!!!

    ReplyDelete
  6. I've never been a fan of eggplants but this sounds pretty good. As always your recipes are inspiring :)
    Thanks for coming by Espanol para Ninos.
    Have a wonderful week,
    Barbara
    Español para Niños (Spanish for Kids)

    ReplyDelete
  7. Hi Becky!

    Thanks for the follow from FMBT, I've returned the favor! Hope to see you back in my blog sometime!

    ~ Jenny ( http://www.imafulltimemummy.com/ )

    ReplyDelete
  8. This looks yummy! Would you come by my Cast Party Wednesday Link Party tomorrow and share some of your recipes with us?
    Thanks,
    I hope to see you there!

    ReplyDelete
  9. Not a fan of eggplant either but I would definitely give this recipe a try! Visiting from VB.

    Dayna

    ReplyDelete
  10. Hai Dear

    This looks yummy....you have a lovely blog… You have so many wonderful recipes..I have bookmarked you blog and some recipe from that to try..Please check out my blog.I am having a Giveaway in my blog..Please check it out and partcipate in that..
    http://yummytummy-aarthi.blogspot.com/2011/07/homemade-bounty-chocolate-and-giveaway.html

    Aarthi

    ReplyDelete
  11. This recipe looks great. I am returning the follow. Thank you so much for stopping by. I appreciate it.
    http://thecryptocapersseries.blogspot.com
    www.reneeahand.com
    Thanks!
    Renee

    ReplyDelete
  12. Hello! This is my first time here. Passing by and following.

    Followed using Pinay Mommy Onine thru VoiceBoks.

    Hopping from www.pinaymommyonline.com ^_^

    ReplyDelete
  13. That looks delicious! I have a new love of eggplant as I am about 75% vegetarian! (PS - following ya back!)

    ReplyDelete
  14. I have never been a fan of eggplant either, but I will definitely try this! Visting and following from vB...check out my blog and follow back if you like!
    http://mom4realky.blogspot.com

    Jessica K

    ReplyDelete
  15. Newest follower from I love blogging Wednesday blog hop!
    Visit my new veggie blog at http://best-veg.com and my cajun blog at http://cajunlicious.com
    xo jessica

    ReplyDelete
  16. I love eggplant grilled, fried and sauteed but I have to say parm is my absolute favorite...looks delicious. I've been wanting to make it but it's so darn hot.

    Thank you so much for being a dedicated weekly follower of I ♥ Blogging Hop. It's bloggers like yourself that make it a success. Have a fab week!

    ReplyDelete
  17. This looks delicious! I love eggplant parm.
    Holy Cannoli Recipes

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  18. This is a classic go-to dish for vegetarians like myself. I should point out though, that your recipe calls for chicken broth, which can easily be omitted or substituted with vegetable broth to be veg-friendly.

    ReplyDelete

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