Sunday, July 11, 2010

ridOTTo for eggplant parmesan

This is absolutely, hands down the most exciting thing for me to do this time of year....getting to cook with what we grow in our garden.  I wait patiently all spring and summer until the vegetables are ready to harvest and then I get to take them into our kitchen and make something tasty for us to eat.  I don't know what it is about eating what you grow but it always taste better.

So this week I am going to share with you my recipe for Eggplant Parmesan.  If you'll recall I have babied this plant for awhile.  First it bloomed and I got all excited.  Then the eggplant formed and started to grow. 
And the eggplant got bigger and finally I picked it.

Eggplant Parmesan
1 Large Eggplant
3/4 cup EVOO
2 cups tomato sauce
1/2 tsp. dried basil
1/2 tsp. garlic powder
1/4 cup grated Parmesan cheese
8 oz. shredded Mozzarella cheese.

Peel Eggplant and cute into 1/4 inch slices.  Fry on both sides in skillet in hot oil until browned.  Drain well on paper towels.  Place a layer of eggplant slices in a shallow baking dish: cover with a portion of the following ingredients: tomato sauce, and sprinkle with basil and garlic powder, Parmesan cheese and mozzarella cheese. Repeat  layers until all ingredients are used, ending with mozzarella cheese.  Bake uncovered at 400 degrees for 15-20 minutes.  Serve over spaghetti pasta.  Yield: 4 people.
A meal like this calls for an Italian ridotto.  (a ridotto is a favorite Italian public entertainment, consisting of music and dancing.)
This post was linked to:

Just something I whipped up Monday on The Girl Creative
Tempt my Tummy Tuesday at Blessed with Grace
Tasty Tuesday and Beauty and Bedlam
Tuesday at the Table at All the Small Stuff
Tuesday Taste at Crazy Daisey
Recipe Swap Sunday at Remodelaholics
Saving Cents with Sense


mle said...

This is my daughter's favorite dish to try at restaurants! Your's looks great!
We planted eggplant last year but we had a terrible time with ants. Do you have this problem?

Barbara said...

Been looking for a way to use the eggplant from my garden! Looks like I found a winner!

Yenta Mary said...

There is nothing like making dinner with produce from your own garden ... :)

Colleen @ MuralMaker&More said...

It is true, isn't it? That everything tastes sooo much better out of the garden. Thanks for the great recipe!

Ma What's 4 dinner said...

I loooooooove eggplant parm. Looks great. Can you send me some of those home grown eggplant???

Lots of yummy love,
Alex aka Ma, What's For Dinner

zentmrs said...

Yum! The Mr and I were just talking about eggplant parmesan. I've never had it!

SnoWhite said...

We love eggplant around here -- and this dish looks awesome. Thanks!

Bonnie said...

I planted eggplant for the first time this year. I can't wait to try this. Thanks!

Amy @ Positively Splendid said...

Mmmm...we had eggplant parmesan last week! I love it!

Debbi Does Dinner Healthy said...

This looks awesome! I don't cook with eggplant too often but I want to! Found you at crazy daisy, thanks!