Sunday, October 23, 2011

Eggplant Parmesan

Once again, the right recipe has come from one of you just when I needed it.  Our last three small eggplant were languishing in the fridge just waiting for Kate, over at A Spoonful Of Thyme to post her recipe for Eggplant Parmigiana.  We usually make the the quickie version by just frying the eggplant, topping with cheese after flipping, and adding sauce and grated parmesan after plating, skipping the baking stage.  Check out Kate’s blog for great shots and the complete recipe, which I followed except I used some of the leftover roasted pepper sauce I had frozen – it was 75/25 tomato/roasted red pepper. 

We paired it with some ditilini and this is my plate.

I didn’t have quite enough eggplant for the dish I chose, so I ended up with a layer and a half, which wasn’t as pretty but still delicious and a great use for this sauce.  Thanks Kate for the inspiration to make our first ever baked eggplant parmesan.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago:  My Last Day In Marco

Two years ago:  Just Some Stuff For Today



  1. Great stuff.Aubergine is such a great veg to combine with sauce and cheese;)Looks nice too;)

  2. For some reason that 2nd shot didn't load on my computer, but I'm imaginging it to be a delicious looking dish. Fabulous header shot Larry.

  3. I should make this for Alexis, who loves eggplant.

  4. I love eggplant! Your dish looks delish!

  5. I love easy dinners for a lazy Saturday night.

  6. It looks really good! Can you believe I've never had eggplant?

  7. Looks and sounds good. It's been several years since I had eggplant parmesan, but now I'm ready to dying for some.

  8. I am so glad that you gave it a try! While it can be labor intensive, it is worth it for the first bite!....and the next and next!

  9. I just made eggplant parm for my's one of her absolute favorites! Great minds think a like I guess :)


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