Friday, April 3, 2009

Foodie Friday & Eggplant Parmesan...

A big thank you to Designs by Gollum for hosting Foodie Friday. Please head on over and share in the fun.

I love eggplant Parmesan. My Mom's family always fried the eggplant. The taste was delicious and most Italian restaurants serve it fried. Almost thirty years ago I turned on the TV and there was Richard Simmons (wearing shorts & tank ). Richard suggested to save calories by baking it in the oven. Richard, I am a true convert. My family and fat cells thank you!

Here is what you will need to help guide you into a summer bathing suit:

2 eggplants
1 box Italian flavored bread crumbs
3 beaten eggs
Parmesan cheese
2 cups (8 oz.) part-skim Mozzarella cheese
Gravy (marinara sauce homemade or store bought)
Pam olive oil spray
Baking dish
Baking sheets

Peel skin off of eggplants. Cut eggplant into thin circular slices.
Beat 3 eggs in a bowl and set aside.
In another bowl add 2 cups bread crumbs.
Dip a slice of eggplant into the egg bath and then dip it into the bread crumbs to coat.

Preheat oven to 350
Place eggplant in a single layer on baking sheets sprayed with oil.
Bake eggplant for 15 minutes and turn each eggplant slice and cook for another 8 minutes.
Do not over bake.

Spray a baking dish with oil. Put some gravy (sauce) on the bottom of the baking dish.
Add a layer of the eggplant.
Sprinkle with Parmesan cheese and mozzarella cheese.
Add a layer of gravy (sauce).
Repeat layers ending with a layer of the cheeses.

Preheat oven to 350 and bake for approx 20-30 minutes until bubbly.
Slice into squares and serve.
Can also be frozen before you bake. Mangia!


  1. We'll be having this next week--gotta get in the MOB dress :) Don't you love Richard Simmons--he just never changes :)

  2. A wonderful, witty post! I've been craving eggplant. This is a great idea, and a calorie saver.

  3. This is my first visit and I must say 2 things...your outdoor spaces are glorious and I love the name of your blog! (That eggplant is looking mighty good too!) Nancy

  4. I hate to admit it but I've never had egg plant and I have been around for 71 years. Can you believe it? This sounds delightful....

  5. One of my favorite dishes -- I've been making it lately without the breading and it is just as good!

  6. Hi Joyce! Oh, I love this and yours sounds and looks divine!
    bE a sweetie,
    Shelia ;)

  7. I love this dish. I had some the other day as a matter of fact, but your recipe looks divine! YUM! Thanks for sharing!

    Happy Foodie Friday!


    Sheila :-)

  8. I have never made eggplant, even though I love it but I'm the only one! Great post..

  9. I love fried eggplant. Now, I am excited to try your version. Great post!

  10. I love eggplant and will have to try this one!!!!

  11. Yes! An eggplant parmesan recipe I like! Thank you, thank you for sharing this! This will go under my Italian Feast collection. LOL

  12. I adore eggplant parmesan - excellent tip on baking it! And the fact that you peeled the eggplant is wonderful, I love everything about eggplant but the skin.

  13. Eggplant parmigiana is one of my all-time favorite dishes. Good tip on baking the eggplant instead of frying it. I'm going to try that next time I make it. Looks great!!

  14. We just finished a pan of this, but dh does does take time!
    Looks delicious...

  15. Be still my heart... this is my absolute all time favorite dish. I especially appreciate that you peel your eggplant - why do so many people leave that horribly bitter and leather like thing on their slices??? I also like that you slice your eggplant into rings rather than long slabs. I have such fond memories of my mother cooking batch after batch of breaded eggplant, stacking the rings one on top of another. Mmmmmmmmmmmm.

  16. Okay, I just read your post more thoroughly... I've never oven-fried the eggplant, always fried it in LOTS of EVOO on the stove top, but I'm going to trust you and give the oven frying technique a try.


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