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Eggplant Parmesan

written by Parita Leave a Comment

Hi, y’all!  I know you’ve been anxiously waiting for me to post my delicious recipe from last night.  Don’t lie!  I know it’s been on your mind all day! Winking smile

Well, I won’t waste your time with my usual jibber jabber.  As you can tell from the title of today’s post, I made eggplant parmesan last night…from scratch…all of it (except for the cheese part of course).  If I may say so myself, it was some of the best I’ve tried yet.  Super yummy and super healthy too. 

Ok let’s start with step one…picking out the perfect eggplant.  I was at the grocery store yesterday faced with the most important decision ever of the day.  “Which eggplant do I pick?  They all look the same.”  I called my mom, and as luck would have it, she didn’t pick up.  So, I called Vishnu’s mom, and luckily, she picked up.  She told me to look for a good medium sized eggplant.  Also, she said to look for one that is smooth and dark purple all around – there should be NO brown spots.  And finally, you want to ensure that the tip of your eggplant is as green as can be, as that indicates freshness.  As soon as my I hung up with her, my mom called me back and said the exact same things.  Phew!  I completed the rest of my shopping trip and headed home. 

Back to the recipe… 

My version of this dish requires some prep work.  Trust me, it’s worth it! 

First you want to cut off both ends of the eggplant and then slice it into thin circular pieces (as thin as you can get them).  Then place one layer of eggplant pieces on a paper towel lined plate (you will need multiple plates).  Once you have all your eggplant lined up in a single layer, sprinkle a generous amount of salt over the pieces.  This step helps eliminate most of the bitterness of the eggplant as well as remove some of the liquid.  Let your salty eggplant (hehe) sit for about 45-60 minutes. 

Good Eats 007

After about an hour, you want to rinse off each piece with water.  Again, this may sound weird, but trust me, it works.  Places your rinsed pieces in a single layer on a baking sheet (again you will need multiple).  Bake at 375 degrees for 20 minutes, flipping once in the middle.  Remove eggplant and allow to cool.  Don’t turn your oven off though…instead turn it up to 400 degrees.

While your eggplant is baking away, you’ll want to get started on your sauce. You could use store bought, but then this dish wouldn’t be homemade, would it now?!

NOTE:  I am a one person household, so I used one medium sized eggplant.  And I still got four good sized servings out of it.  With that being said, you can easily tailor this recipe to feed more people. 

After scouring the internet for some sauce recipes, I figured out the basics and decided to go with my own version of a spicy homemade tomato sauce.

Spicy Tomato Sauce

2 tablespoons olive oil
3 cloves minced garlic
1 28 ounce can of crushed tomatoes
1 6 ounce can tomato paste
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1 teaspoon Italian seasoning
1 teaspoon crushed red pepper flakes
1 tablespoon chopped fresh basil or this**
2 tablespoons balsamic vinegar* (or sub red wine)

Heat olive oil in a large sauce pan over medium heat.  Add garlic and cook until very light brown.  Add crushed tomatoes and tomato paste, mix until combined.  Then add salt, pepper, Italian seasoning, and red pepper.  Allow the mixture to come to a simmer and then add basil and vinegar (or wine).  Simmer on low heat for about 10 minutes.  Voila…your sauce is ready!

Good Eats 014

*If you don’t like the taste of balsamic vinegar to start off with, don’t use it. You can easily omit this ingredient and still end up with a delicious sauce.

**I looked for fresh basil at my grocery store, but they were out, so I bought this instead…

Good Eats 010

…and it worked just fine.  Look for it where all the other herbs are. 

So, once the sauce and eggplant are ready, you can start assembling.  I used a 13×9 baking dish.  Start off with a layer of sauce, top with a single layer of eggplant, cover with sauce,  and then sprinkle a bit of your favorite cheese (I used an Italian blend, but next time, I plan to use good old fresh mozzarella and parmesan).  Repeat layering until you’re out of eggplant pieces (I had three layers in all).  Top off the dish with some cheese and bake for 10 minutes at 400 degrees.

If you follow my steps carefully, this is what you’ll end up with…

Good Eats 015Good Eats 017

So freakin’ delicious!  I told you it was worth the wait.  I chose to eat it as is – no pasta for me last night.  But, I bet this would go perfectly with some buttered angel hair pasta…mmmm.

I have a feeling this recipe will become a regular for me!   Woot!

**********

Before I go, I want to ask y’all to do one more thing for me.  Unfortunately, this favor is on the serious side.  Please go to Caitlin’s blog and read her post about her neighbor Tonya.  And if you have extra money to spare, please consider donating to Tonya’s fund.  Regardless of whether you are able to donate or not, please keep Tonya and her family in your thoughts and prayers. 

Y’all are truly the best!  Thanks and have a terrific night!

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Written on May 31, 2011 Related:Recipe

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  1. Chelsea @ One Healthy Munchkin says

    May 31, 2011 at 8:00 pm

    Ahh this looks so good! And I didn’t know that about fresh eggplants having a green tip. Thanks for that tip! 😀

    Reply
  2. LauraJayne says

    May 31, 2011 at 8:08 pm

    I’ve never had Eggplant Parm, let alone make it – looks delicious!

    Reply
  3. Laura @ S2theT says

    May 31, 2011 at 8:30 pm

    Looks delicious! I’ll eat eggplant in any form – SO good. 🙂

    Reply
  4. Jenny @ Fitness Health and Food says

    May 31, 2011 at 8:51 pm

    oh my goodness Parita, that looks AMAZING! Nick and I both LOVE eggplant parmesan and I almost jumped over to show him but as he’s trying not to be tempted by cheese I shall have to keep this deliciousness to myself for the moment. Or perhaps pick up some daiya mozzarella! 🙂

    Reply
  5. Jenny says

    May 31, 2011 at 8:52 pm

    Wow this looks amazing! I remember the first time I had eggplant parm was when I went on a cruise and I never forgot the wonderful experience. It was amazing! 😀

    Reply
  6. Priyanka says

    May 31, 2011 at 9:59 pm

    This looks delicious Parita, now I am craving eggplant parmesan!

    Reply
  7. Alexa @ SimpleEats says

    May 31, 2011 at 10:12 pm

    Looks amazing! It’s one of my favorite ways to enjoy eggplant!

    Reply
  8. Khushboo Thadani says

    June 1, 2011 at 12:11 am

    Tomato sauce+cheese= automatic win in my books :)! Looks so cheesy and delicious!

    Reply
  9. Amy @ Second City Randomness says

    June 1, 2011 at 8:42 am

    I really do like eggplant, but am horribly impatient when it comes to baking/cooking it. I got a little shy about making it after not doing a good job about getting it well done last time it was attempted…

    Reply
    • Parita says

      June 1, 2011 at 9:00 am

      Your comment reminded me of the first time I tried cooking eggplant. I didn’t cook it all the way, and we ended up having to order pizza that night. LOL!

      Reply
  10. Jenn @ Peas & Crayons says

    June 1, 2011 at 8:52 am

    I need the squeezy cilantro! I can grow it without killing it! haha!

    ps: totally bookmakred this sauce! you had me at spicy

    Reply
  11. Brittany (A Healthy Slice of Life) says

    June 1, 2011 at 9:11 am

    That looks absolutely delicious! I’ve never cooked an eggplant, but definitely want to try out this recipe, so maybe I’ll attempt it! 🙂

    Reply
  12. Mom says

    June 1, 2011 at 9:46 am

    That eggplant parmesan looks soooo good! watering my mouth at 9:44am…yeah you – my little (big) chef:)

    Reply
  13. Heather says

    June 1, 2011 at 3:11 pm

    I never knew you had to drain the eggplant. I’m glad I know that now or I would have had some soggy parmesean. haha

    Reply
  14. Courtney @ The Granola Chronicles says

    June 1, 2011 at 8:24 pm

    This looks unbelievable! The spicy tomato sauce sounds wonderful – I love spicy food. 🙂

    Reply
  15. Arman @ thebigmansworld says

    October 27, 2013 at 5:06 am

    So glad you linked this- once I’m done with study i will be giving this a go- no more jarred stuff!

    Reply
    • Parita says

      October 27, 2013 at 11:09 am

      Oh it’s so good, my friend! You will never go back to jarred sauce ever again! 🙂

      Reply
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