Monday, January 19, 2009


Here are two recipes I have been waiting to try. I got these from If you try gotta tell us WHAT you loved...and WHAT you didn't.



  • 3 eggplant, peeled and thinly sliced
  • 2 eggs, beaten
  • 4 cups Italian seasoned bread crumbs
  • 6 cups spaghetti sauce, divided
  • 1 (16 ounce) package mozzarella cheese, shredded and divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 teaspoon dried basil


  • Preheat oven to 350 degrees F (175 degrees C).
  • Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
  • In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
  • Bake in preheated oven for 35 minutes, or until golden brown.


  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 pound ground beef
  • 1 clove garlic, crushed
  • 1 pound eggplant, diced
  • 3/4 cup sliced carrots
  • 3/4 cup sliced celery
  • 2 (14.5 ounce) cans Italian diced tomatoes, drained
  • 2 (14 ounce) cans beef broth
  • 1 teaspoon sugar
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup dry macaroni
  • 2 teaspoons chopped fresh parsley
  • 1/2 cup grated Parmesan cheese

1 - Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through.

2 - Mix macaroni into the soup, and continue cooking 12 minutes, or until macaroni is al dente. Mix in parsley. Top with Parmesan chreese to serve.



I make eggplant parmesan pretty regularly. This is a super simple version of it and I'm sure it tastes fine. I prefer to fry my slices (for maximum fat intake-- ha ha-- as well as taste), but in the oven works well.
You really don't need to peel the skin though. The skin tastes just fine. The one thing that this does NOT say anything about is bitter eggplant-- You should use the large, fat eggplants (not the Asian skinny ones). It's a good idea to salt the slices and let them sit for about 20 minutes in a colander with something pressing on them. This draws out bitterness. Then rinse before proceeding. If your eggplant is super fresh and firm, you probably don't need to worry about this, but otherwise...
I love eggplant. I especially love moussaka (greek version of eggplant parmesean) and spicy pickled eggplant. Yum.


I should clarify. If you WANT to use Asian eggplant it's fine, you just have to use a lot lot more of them, and cut on the bias so they come out much longer. Otherwise it will take you forever to cook all the individual slices.

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