Tag Archives: eggplant

Eggplant Parmesan Recipe

29 Aug

Okay so I know all I’ve talked about this week is food- but it’s just so good! My inner fat-child-think-I-can-eat-anything-I-want has come out and she won’t go away. Next week I’ll broaden my horizons, but for now- let’s talk eggplant parmesan!

The story begins last week when we visited some family friends and they sent us home with lots of veggies from their garden, including two large eggplants. Wanting to get creative, my mom and I sat out on the deck with a stack of cookbooks, a cup of coffee with “creamer” (we’re on a Rum Chata kick- don’t try it because you won’t be able to stop, but you should try it) and looked for a fun recipe!

We ended up with eggplant parmesan. Does not sound very unique- but we made it our own. We took the original recipe from Moosewood Restaurant Low-Fat Favorites and then altered it so that it would feed both the girls and the boys in the house, who aren’t big on having “just veggies” for dinner.

Step 1: We poured some wine in preparation. This recipe takes about 2 hours from start to finish, so we needed some strong motivation.

Step 2: We followed the exact recipe for making the Tomato Wine Sauce which was amazingly delicious. It doesn’t look like the recipe is posted on the site, or I’m crazy and can’t find it- but I took a picture of the book instead of typing it all out for you.

Make sure you taste it while it’s simmering! How amazing is that color by the way?

Step 3: We followed the recipe for the Eggplant Parmesan with the following adjustments:

  • Used the whole egg instead of just egg whites
  • Used italian bread crumbs instead of whole wheat for more flavor
  • Made layers into more of a sandwich shape rather than a lasagna
  • Added chicken that after using a meat tenderizer was about 1/2 inch thick, used the same egg mixture and breading as the eggplant and cooked it in a pan with oil while the eggplant was baking. When we were combining all of the layers for the final 25-30 minute baking instructions we snuck the cooked chicken in between the layers of eggplant!
  • Used the remainder of the egg mixture and cooked it as an edible garnish for the tops of the servings- waste not, want not!

And ta-da! Here is our finished product- it looks good and tasted even better! Cheers : )

The end!

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