About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Fried Eggplant | Main | Breaded Eggplant Cutlets »

Eggplant Parmesan

I brought this dish to a potluck dinner for my Italian Language Meet-up group back in August, and it was quite a hit! I usually make this dish every summer, but of course it was the first time I did using Marcella's recipe. (the main difference between my mom's recipe and Marcella's is we have always used a pork shoulder ragu, but then you know how I feel about tomatoes...). Marcella's recipe is a bit lighter, and absolutely delicious, tomatoes and all!

First you slice the eggplant and steep it in salt.

Eggplant%20Parm%201.jpg

Then fry the eggplant, a few slices at a time after dredging them in flour.

Eggplant%20Parm%202.jpg

You cook Italian plum tomatoes in olive oil with some salt and reduce them, slice the buffalo-milk mozzarella, and tear some basil leaves into pieces. The oven is hot, and it is time to start layering the ingredients in a buttered baking dish: eggplant, tomato, mozzarella, parmesan and basil.

Eggplant%203%20Palma.jpg

Repeat, ending with a layer of eggplant sprinkled with parmesan.

Eggplant%20Parm%204.jpg

Bake and serve it to your lucky family or friends. Then sit back and wait for rave reviews!

Eggplant%20Parm%205.jpg

Comments (2)

It looks wonderful Palma!

This recipe is a summertime treat for us, so good!

Marcella Hazan:

Palma, I can't believe you ate this, with all those tomatoes! But you made a very convincing job of producing it, judging by the photograophic record. I don't care that there are snooty palates out there that think eggplant parmigiana is too trite to bother with. I have been "bothering" with it for my entire cooking life, and it has never failed to satisfy.

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