One of Matt’s favorite dishes of all time is his Mom’s eggplant parm. He had some last time he was at home and has wanted to make it every since. At the Farmers Market yesterday, Marie had some eggplant and Matt immediately picked three up – this morning he set out to make eggplant parm.
First he sliced the eggplant thin. Interestingly, he didn’t peel or salt the eggplant. Next he dipped the eggplant in a flour, garlic powder, salt, oregano and basil mixture and then an egg white bath. He then spread the eggplant on a baking sheet sprayed with cooking spray and baked at 375 degrees for 10-15 minutes.
After cooking ALL the eggplant, he made some marinara sauce with canned tomato sauce, garlic, dried basil and oregano. Finally, in a 9×13 pan, he layered sauce, eggplant, and shredded mozzarella cheese. Repeated. Multiple times.
Tonight, he baked it at 375 degrees for a little over an hour. We served it over some whole wheat pasta.
This was some delicious eggplant parm. I had fears it would be bitter but my fears were unwarranted. The eggplant had a great flavor and the sauce and cheese contributed to a great meal. Unlike most restaurant eggplant parms, this was not fried so was a lot healthier for you – well minus all the cheese.
There are TONS of leftovers and some is going in the freezer tonight. Matt says cold eggplant parm is better than warm – I will let you know tomorrow when I have some for lunch.
{ 3 comments… read them below or add one }
I LOVE eggplant parm!! it’s one of my favorite dishes that my dad makes when I’m home
I love eggplant parm. And it is good cold! But I think I prefer it hot, with pasta
Eggplant parm is always yummy!
{ 1 trackback }