Wednesday, August 24, 2011

Thank you Mario Batali

The eggplants at the market spoke to me from their basket. Well, not really.....We decided to have eggplant parm for dinner in an attempt to have a "meatless" meal. This concept is quite foreign to us but really something we need to address. So I bought two lovely eggplants and brought them back to the cabin. Now normally I would do the flour, egg and bread crumb routine. And then I would almost fry them. I googled and found this recipe from Mario. You can see his recipe here. I used this as a starting point and like everything else, I changed it a bit as I did not make the sauce. I used a jar of his sauce which I happened to have in the pantry.

I baked the slices of eggplant at 450 degrees after lightly oiling the sheet pan. They were ready in about 15 minutes.

Then I began the layering.

They baked.

They were wonderful!

Happy summer dinner.


Happier Than a Pig in Mud said...

Looks beautiful Carol! Ought to work with zucchini too and I just happen to have one:@)

From the Kitchen said...

The eggplants at our farmer's market have been perfect and we've been having them often. So far no eggplant parmesan but you've made me think it needs to go on the table while the eggplants are so fresh and delicious.
I'm going to do a blog post on my (second) Maine cookbook soon. Interesting that at a time I'm wanting to travel to Maine I won two cookbooks from there!!


podso said...

This looks similar to my reicipe but I make it more like lasaagna, not individually like this, which looks really nice! I will have to try it because sometimes it is hard to dish up servings my way. Nice photos!

Olive Cooper said...

This is one of my favorite Italian dishes. I have his cookbook and have read all of it. Yours is beautiful♥

LindyLouMac in Italy said...

Aubergine is a vegetable we grow here in Italy and it makes an excellent meatless meal. :)

Snappy Di said...

I've never tried eggplant, but it certainly looks like I should give it a try!

KnitOne, PearlOnion said...

Oh me, oh my...this looks good! Love eggplant parm and this recipe looks like a keeper! Lovely sunflower of my favorites.

From Beyond My Kitchen Window said...

They look wonderful. Next time I make eggplant I will most certainly try it this way. When you fry the eggplant it soaks up so much oil. Good recipe, thank you Carol!

Sheila said...

This looks delicious Carol. I recently heard that eating soy products, eggplant and okra is a good way to lower cholesterol so this vegetarian meal really makes sense. Thanks for the suggestion!

Vee said...

Oh they really do look fabulous. Wonder if I could revisit eggplants as they're not a favorite of mine, but they sure look yummy in your photos.

Cass @ That Old House said...

That looks delicious! And I have a big glossy eggplant on my kitchen counter today just begging to be baked and then gussied up with sauce and cheese. Yum!

Zondra Art said...

Looks graet and very taste!
I lake it your neew blog:)

Kisses and happy weekend:)

Maggie said...

Carol they look so mouthwateringly good, I can't stand it.
Have to try this recipe, thanks for sharing.

Rettabug said...

Hi Carol!

Thank you SO much for this healthier way to make eggplant. We put in 9 plants & they are chock full of blossoms & little eggplants, so you KNOW I will be trying this one, soon.

I hope you guys stay safe & dry while Irene blows through. I'll be worrying until I see you're back online & doing okay.

I thought when I moved out of FL, I wouldn't have to worry about hurricanes! WRONG!! I have so many wonderful friends still down there & now YOU'RE in the path of this one coming up North. Sheesh!

Will be praying for you,

cathleen said...

I just have to try this...looks so delicious!!!

SavoringTime in the Kitchen said...

Gotta love that Mario for inspiration! This sounds like a wonderful recipe. I'll have to look from eggplant next time I'm at the farmers' market!

Thank you for your idea to use the fig jam as Christmas gifts - great idea!


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