About 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 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 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 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 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 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, 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 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 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 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.

« Sauteed Baby Eggplant Halves with Mozzarella | Main | Baked Escarole Torta »

Eggplant Patties with Parsley, Garlic, and Parmesan

Eggplant is the rather prosaic English name for this generally purple vegetable; aubergine is the much more elegant French name; in Italy it's called melanzane.

Melanzane??? Oh, oh, I've got to be careful here. Back in August 2007, I reported on a recipe from a book by Tessa Kiros in a Slow Travel premium forum. My modest contribution stimulated a heated discussion, known to some of us as The Great Slowtravel Melanzane War, a summary of which can be found here.

In truth, I have developed a fondness for eggplant. It is something that I never knew much about or planted in my garden until we started our annual trips to Europe. I think I knew that it was the basis of moussaka, which I had a couple of times in restaurants, but that's about it. However, our trips to France, Italy and Portugal stimulated me to broaden my cooking resources beyond The Joy of Cooking, Better Homes and Gardens New Cook Book or the Looneyspoons trilogy - the last reference may make sense only to fellow Canadians. I began acquiring cookbooks by authors with a European sensibility - Elizabeth David, Kate Hill, Patricia Wells, Julia Child, Ina Garten, Sarah Leah Chase, Richard Olney, Mireille Johnston, and, of course, our own Marcella Hazan.

And the plantings in my garden have evolved also, with the most obvious addition being a row of two or three varieties of eggplant. I have my favourites - I don't care for the Sicilian variety or the off-colours - and I still don't make use of all the eggplants I produce, but the sight of a row of these purple vegetables suggests that my culinary horizons have expanded.


In addition to the eggplants, I was also able to use my own parsley and garlic.


All of the ingredients, including bread crumbs, an egg, parmigiano-reggiano cheese, salt, pepper, vegetable oil, and flour in addition to the eggplant, garlic and parsley.


The most time-consuming part of this recipe is the first stage that involves baking, peeling, slicing and draining the eggplants before combining most of the ingredients together and shaping in the patties.


Then the patties are fried in the vegetable oil.


The final result with fresh green beans from the garden.


What I liked about this recipe:

Another great recipe from Marcella's book - a novel way of preparing eggplants.

What I didn't I like about this recipe:

The trickiest part, to me anyway, was getting as much liquid as possible out of the sliced eggplant. I improved with practice.

Would I make it again?

Yes, this recipe is a real winner. I made it a few times last summer & will do so again.

Comments (2)

David downie:

All these eggplant recipes are making me hungry for one. The way I normally eat it is sliced and baked for an hour or so with salt and olive oil splashed on it (and oil rubbed on the pan). I don't bother to salt it. I find the trick is to cook it for longer than you might expect, or it tastes too green. I will have to give one of these recipes a go

Marcella Hazan:

When we used to have cookouts during vacations on the road, we packed a grill in the trunk, and we grilled vegetables and fruit - I am talking about 50 plus years ago, before that sort of thing became trendy and, eventually, trite. Eggplant is fabulous when split and cooked over charcoal, or even cooked whole, without splitting it, until you are ready to open it, scoop out the flesh, and add salt, olive oil, and even some raw onion chopped very fine..

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This page contains a single entry from the blog posted on February 2, 2011 6:00 AM.

The previous post in this blog was Sauteed Baby Eggplant Halves with Mozzarella.

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