Eggplant Parmigiana (Version 1)

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 you’ve 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 (Version 1):

1 medium eggplant, peeled and cut into ¼-in. slices

1 c. (250 mL) Mozzarella cheese, sliced thinly (or grated mixture of meltable cheeses)

1 c. (250 mL) tomato sauce 

⅓ c. (80 mL) spicy commercial barbecue sauce (see Note)

½ c. (125 mL) fresh parsley, chopped finely

1/4 c. (60 mL) 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. With the back of a spoon, spread over eggplant. Sprinkle eggplant with Parmesan. Bake, covered, 30-to-45 min., until eggplant is tender to a sharp knife or fork poked at its center. Serves 4-to-6.

Note: Or use Ron’s BBQ Sauce.

Peel eggplant. So far, so good!

Sprinkle sliced eggplant with grated cheese.

Prepare to bake, covered.

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

Eggplant, anyone? Try Eggplant Parmigiana (Version 2)!