Monday, October 7, 2013

Eggplant Parmigiana

My name is Therese Hartwig, and I am a fan of yours. Years ago you had a recipe for Eggplant Parmigiana that was very easy and delicious.  From what I remember, there was no “sweating or breading or frying of the eggplant. Would you be able to direct me to where this recipe is on your blog, or repost it?

Therese, you had me at 
“fan.” I wrote this recipe many years ago, when I wanted an easy vegetarian main course. For exactly the reasons youve pointed out, I like it better than other recipes for the same dish. You would have seen it in a boaters cookbook I wrote not quite 30 years ago.

Eggplant Parmigiana:

1 medium eggplant, peeled and cut into 
¼-in. slices
½ c. Mozzarella cheese, sliced thinly (or grated mixture of meltable cheeses)
1 c. tomato sauce 
⅓ c. spicy commercial barbecue sauce (see Note)
½ c. fresh parsley, chopped finely
2 tbsp. commercially grated, shake-on Parmesan cheese

Preheat oven to 375 deg. F. Spray-grease 9x9-in. baking dish. Overlap eggplant slices in bottom of dish. Cover with sliced or grated Mozzarella. In a small bowl, combine tomato sauce, barbecue sauce, and parsley. Sprinkle with Parmesan cheese. Bake, covered, 25-to-30 min., until eggplant is tender. Serves 4.

Note: Or use Ron’s Barbecue Sauce, indexed under Sauces

Peel eggplant. So far, so good!

Sprinkle sliced eggplant with cheese

Prepare to bake, covered

Straight from the oven ... Ready for the table!

1 comment:

  1. I just love this, it's so simple, thank you again for posting it!

    Best, Therese.


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