A few days ago I brought in a few Hansel eggplants from the garden and asked the HH to make an eggplant Parmesan dish for dinner. This was the first time he had ever attempted the dish and while the eggplant slices were browning in the oven, the aroma of the spiced laden Italian bread crumbs floated through the air. I was so excited, it was breezy out that day and it felt like fall and a hot dish was just what I was craving.
The eggplant Parmesean dish came out of the oven, and not only looked, but smelled amazing. Waiting for the dish too cool was hard, but once it did we sat down at the table and almost in unison, we both took our first bite.
And then we put down our forks.
Hmmmm.
Mavis: Somethings wrong. I mean, it looks good, and the sauce is great {pretty much like a really good dish of lasagna loaded with Parmesan}, but something isn’t quite right…. Did you peel the eggplant? Aren’t you supposed to peel eggplant?
HH: The recipe didn’t say to peel the eggplant.
Mavis: Are you sure?
HH: YES I’M SURE.
Mavis: Were you wearing your glasses when you made this? {I say this as I’m pulling up the recipe}
HH: …………something I probably shouldn’t type out……………
Mavis: The recipe says you are SUPPOSED TO PEEL THE EGGPLANT.
HH: Well how was I supposed to know?
I don’t state the obvious. 😉 And then I start laughing because this is my life now. I am sitting across from my husband who up until a year ago didn’t even know where the plates were in the kitchen let alone really cooked {okay so maybe one, two meals a year tops} and who now cooks at least half of our meals these days.
There is a learning curve. To everything. Both in creating the meals and being the recipient of them. And I have this feeling we are on the path to communicating like Frank and Estelle Costanza on a daily basis if we don’t watch out. 😉
So this recipe, it’s a really good one. And easy to follow too, but please, please peel the eggplant first! You’ll be so glad you did.
Have an AWESOME Wednesday everyone,
~Mavis
Ingredients
3 eggplant, peeled and thinly sliced {1/4″ or less}
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce
1 pound mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
1/2 teaspoon dried basil
Directions
Preheat oven to 350 degrees
Dip the eggplant slices in egg, and then in bread crumbs, and then place in a single layer of breaded eggplant slices on a lined baking sheet. Bake the eggplant slices in a preheated oven for 5 minutes on each side or until lightly browned.
Using a 9×13 inch baking dish, spread just enough spaghetti sauce to cover the bottom of the baking dish. Place a layer of the baked eggplant slices in the sauce and then sprinkle with about 1/3 of the mozzarella and Parmesan cheeses. Repeat layers with the remaining ingredients, making sure to reserve some of the cheese for the top. Sprinkle basil over the top layer.
Bake uncovered, for 35 minutes, or until golden brown.
Carolina Cooper says
I made my own version of eggplant parm last night (no recipe) with a little advice from my son, the chef, and ingredients that I had on hand. He did not suggest that I peel the eggplant first, but I did so instinctively. It came out great! With your HH it is just live and learn, right?
Dee says
I never peel eggplant. No complaints ever mentioned.
I bring it from the garden, wash it and cut or slice it. Slices are coated with bread crumbs and placed in layers between waxed paper. Store in flat boxes in freezer. I take what I need for my recipe from the box. Some dggplant is peeled for cubes, place on trays (separate cubes) until frozen, then loose into freezer bags.
I fry or bake slices, used plain or in baked dishes like yours. The cubes are for a tasty baked eggplant cassero!e made with cheddar cheese.
Patty Mayhew says
recipe please!
Suzy says
I’ve never peeled my eggplant for any dish. However i always “sweat” it before cooking. Slice, sprinkle with salt, let rest, then pat dry. That keeps it from being bitter. I noticed this recipe doesn’t ask you to do that.
Sue R says
I work in a restaurant. We never peel our eggplant. Ever. We do salt it and let it release it’s extra moisture, but that is it. It is our most requested vegetarian dish, and we make a lot of it.
E in Upstate NY says
Newly married, I made a “celebrity” eggplant recipe. It was so bad that we couldn’t even rescue the vast quantity of cheese. From that day forward, my husband refused anything eggplant. Years later I, however, cautiously tried it again [made by an Italian] and now like it.
Knowing what I know now, didn’t “sweat” it nor peeled it. Ah recipes and the reading of recipes!
Deborah says
This looks so good! Yummy! Thanks for the recipe. I want to make this soon.
Nan says
Ditto with above posters- I make eggplant at least a dozen times a year and never peel it. I do however cut mine in circles. I also don’t bread it to save calories and add more Parmesan cheese than Mozzarella- I really like it.
Tracy says
Question: What was the issue with the dish that you didn’t like?
My hubby and I both like to cook and we always critique new dishes we make and add notes to the recipe for the next time. I’m really curious what you didn’t and how to remedy it.
Mavis Butterfield says
We both LOVED everything about the dish except the skins on the eggplant. Maybe it was a texture thing, I don’t know, but other than that, it was perfect.
CA says
I never peel eggplant and personally like the different textures. And, yes, I salt the eggplant before cooking to release extra water. Your recipe sounds like a tasty one. I like the breading idea.
I’ll give it a try.
Carrie says
I don’t peel my eggplants before making eggplant parm. I slice them into circles, let them sweat, then egg and bread, saute them in olive oil on the range, top with a bit of sauce and cheese and serve over pasta with more sauce. I want to avoid using the oven here in the south during the summer months.
I am thinking your eggplant may be over ripe if the skin is tough and chewy.
Sara says
You two crack me up……I just wanted to say thank you for taking time out every day to put something in your blog. I see how busy you are……I look forward to reading what you’re up to and looking at Lucy’s sweet face
Brianna says
If you took the pictures of the dish as he was making it, then how did you not notice the eggplant wasn’t peeled?
Alice says
My husband always made eggplant. He did not “sweat” them or peel the skins. They were sliced into rounds and sometimes baked in bread crumbs or fried with a light coating of flour, salt, and pepper (these were my favorite). Once baked with sauce and cheese, the skin was tender and added a nice contrast of textures, as someone mentioned.
Rita says
Maybe it was the variety of eggplant? Did you still eat it? Seems like it would have been tasty even with the skins on.
Mavis Butterfield says
Yes, we ate it. 🙂
Mary says
My brother’s special dish to make is Eggplant Parmesan. He would never peel it. It just adds to the taste! I wonder if there are a lot of nutrients in the skin due to the deep color.
Gigi says
My mother-in-law does stuffed eggplant with the skin on and I’m pretty sure she doesn’t sweat it first. I also enjoy the skins for a different texture.
KCMama says
I never peel eggplant. Like others mentioned, I do salt it to sweat it. We love eggplant in all forms, roasted, ratatouille, Parmesan, etc.