Thread: No-recipe eggplant recipe

On 4/18/2010 10:12 PM, gloria.p wrote:
>
> I was reheating some spaghetti sauce I made ahead yesterday for use
> today when I realized I hadn't planned for a vegetable (and am getting
> tired of salad.) Sunday nights are casual around here.
>
> I had a couple of eggplants in the crisper and decided I would try
> to make an easy eggplant Parmesan (I have never made e.p. at home.)
> I peeled and sliced one of the eggplants, sprinkled lightly with a
> homemade spice blend and fried the slices till brown on both sides in
> a surprisingly small amount of oil.
>
> I arranged the slices in a 1 qt. oven-proof casserole, spread the
> first layer with a handful of grated mozzarella and topped with a
> second layer of eggplant which I topped with a handful of freshly,
> coarsely grated Parmesan. I ladled about 1/2 of sauce out of the
> kettle and spooned it over the top, then placed it in a 250 degree
> oven to melt the cheese and stay warm till the pasta was ready.
>
> It was DEEEElicious!
>
> gloria p

I'm glad you enjoyed your first eggplant parmesan. :-P Every time I cook
it, I wondered why I waited so long to have it again.

We planted a couple of eggplants last year, we liked one variety and one
we did not. The ones we did not like, were small, variegated eggplants
with really tough skins. We will see how our eggplants do this year, we
may be having eggplant parmesan more often. I am so glad you tried it
and it turned out so well, good for you. Just reading that made me
hungry. lol

Becca

On Mon, 19 Apr 2010 10:55:49 -0500, Becca <[email protected]> wrote:

>On 4/18/2010 10:12 PM, gloria.p wrote:
>>
>> I was reheating some spaghetti sauce I made ahead yesterday for use
>> today when I realized I hadn't planned for a vegetable (and am getting
>> tired of salad.) Sunday nights are casual around here.
>>
>> I had a couple of eggplants in the crisper and decided I would try
>> to make an easy eggplant Parmesan (I have never made e.p. at home.)
>> I peeled and sliced one of the eggplants, sprinkled lightly with a
>> homemade spice blend and fried the slices till brown on both sides in
>> a surprisingly small amount of oil.
>>
>> I arranged the slices in a 1 qt. oven-proof casserole, spread the
>> first layer with a handful of grated mozzarella and topped with a
>> second layer of eggplant which I topped with a handful of freshly,
>> coarsely grated Parmesan. I ladled about 1/2 of sauce out of the
>> kettle and spooned it over the top, then placed it in a 250 degree
>> oven to melt the cheese and stay warm till the pasta was ready.
>>
>> It was DEEEElicious!
>>
>> gloria p
>
>I'm glad you enjoyed your first eggplant parmesan. :-P Every time I cook
>it, I wondered why I waited so long to have it again.
>
>We planted a couple of eggplants last year, we liked one variety and one
>we did not. The ones we did not like, were small, variegated eggplants
>with really tough skins. We will see how our eggplants do this year, we
>may be having eggplant parmesan more often. I am so glad you tried it
>and it turned out so well, good for you. Just reading that made me
>hungry. lol

Slice eggplant into slabs, brush lightly with oil, season, and
grill... you'll never look back.

> On 4/18/2010 10:12 PM, gloria.p wrote:

>>
>> I arranged the slices in a 1 qt. oven-proof casserole, spread the
>> first layer with a handful of grated mozzarella and topped with a
>> second layer of eggplant which I topped with a handful of freshly,
>> coarsely grated Parmesan. I ladled about 1/2 of sauce out of the
>> kettle and spooned it over the top, then placed it in a 250 degree
>> oven to melt the cheese and stay warm till the pasta was ready.
>>

OOps, that should have read 1/2 CUP of sauce.

gloria p