• Blog
  • About
  • Recipes
  • Tips & Tools
  • International LOVE
  • Love Notes
  • Shop
  • Powered by MSI Media Group

Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Eggplant Parmigiano

September 12, 2012 by Mary Frances Leave a Comment

My good friend, Margaret, has graciously shared her recipe of that wonderful dish we had on Labor Day weekend at her house.

The weather is getting perfect for a homey dish like this. Makes you want to crawl right into it … and eat it forever … pure yumminess! Hope you all enjoy.
THANK YOU MARGARET!!!

Eggplant Parmigiano cropped on a white plate.

EGGPLANT PARMIGIANO
-serves 6 – 8

Eggplants, 8 small
Mozzarella, 2 balls
Parmigiano reggiano
Large bunch of basil
Tomatoes [maybe 3 to 3.5 lbs? cored and chopped]
Garlic
Olive oil

Select eight smallish eggplants. I suggest eggplants that are slightly smaller than your hand. Slice into ½-inch rounds and sauté in olive oil until golden. Salt and pepper lightly, turn and continue to sauté until golden and tender. Add additional olive oil as needed. Drain on paper towels.

Slice two balls of mozzarella. Grate parmigiano reggiano. Chop a large bunch of basil. Set aside.

To make the tomato sauce, core and chop whatever ripe to over-ripe tomatoes you have at hand. Add sliced garlic and olive oil (about 1/4 cup for an 8 cup potful). Cook at a low boil until most of the water has evaporated, stirring as needed.

To hasten the process, use a potato masher to loosen the “meat” of the tomato chunks. Blend in a food processor until smooth. Preheat oven to 375 – 425 degrees, depending on your oven.

Layer in a baking dish: half of eggplant slices, half of tomato sauce, half of parmigiano (should cover all of the surface “thickly” but not too much), mozzarella, basil, and then the remainder of eggplant, tomato sauce and parmigiano. Bake covered for 15 minutes, then uncover and bake until the dish is bubbly and the cheese has browned.

Remove from oven and let sit for 10 minutes. Then cut into squares and mangia, mangia!

Filed Under: Dinner Tagged With: basil, eggplant, Eggplant Parmigiano, garlic, mozzarella, Parmigiano Reggiano, red sauce, tomatoes

Labor Day weekend!

September 4, 2012 by Mary Frances 2 Comments

Eggplant Parmigiano and farm stand salad on a white plate.

Margaret’s Eggplant Parmigiano with a farm stand mesclun salad

Ah, the end of summer. Sad to say good-bye, but beautiful autumn is just around the corner. I love every season and I am glad I live in a place that experiences all four of them.

How was your holiday weekend? Ours, upstate, was filled with gorgeous weather with some sprinkles of rain just as we were driving back to Manhattan in the early evening on Monday.

This time also celebrates our one-year birthday for this blog! LOVE now has close to 3000 followers with additional monthly exposure across the globe in South Africa via Spice4Life.

On Saturday, we got together with our dear friends, Margaret and Wayne. They had us over to their house and Margaret made a fantastic dinner. Starting with delicious fresh summer corn crab cakes – a recipe from Mark Bittman – she moved us into Fall with the most amazing Eggplant Parmigiano with a beautiful mixed green salad. She used farm stand organic mesclun with scallions, heirloom tomatoes and avocado. But the Eggplant Parmigiano, oh my, was divine!!! The eggplant was not breaded beforehand, but sautéed on its own, the mozzarella was dreamy and the tomato sauce (homemade) was perfect. It was scrumptious pure heaven. She has promised the recipe, an old one from The New York Times, that she had lost but put back together from memory.

We need that recipe soon, Margaret!!!

Here’s her beautiful meal.

Filed Under: Dinner Tagged With: corn crab cakes, Eggplant Parmigiano, heirloom tomatoes, Mark Bittman, mesclun salad, mozzerella cheese, The New York Times

Join 32k+ followers!


Never miss out on a recipe!

Subscribe to receive new posts via email:

Mary Frances

Mary Frances

Spread love through cooking.

Summer Favorites

Easy Cheesy Sautéed Squash The Best Potato Salad Super Quick Chicken and Summer Vegetables Stir-fry Chimichurri-ed Wilted Endives with Walnuts Chilled Curried Zucchini Soup with Apple Garnish Best Strawberry and Rhubarb Crisp to make now!

Categories

  • Appetizers
  • Breakfast
  • Brunch
  • Cocktails
  • Contest
  • Cookies
  • Cookware and tools
  • Desserts
  • Dinner
  • Events
  • First Course
  • Fish
  • Food Responsibility
  • Guest Post
  • Lunch
  • Meat
  • Pasta
  • Poultry
  • Products for sale
  • Salads
  • Sauces
  • Sides
  • Soups
  • Tea time
  • Travel
  • Vegetables

Pages

Blog
About
Recipes
Tips and Tools
International Love
Love Notes
Shop
Mary's secret ingredients

Blogs We Love

  • 1840 Farm
  • A Pug in the Kitchen
  • Cottage Grove House
  • Food, Photography & France
  • Food52
  • From the Bartolini Kitchens
  • Go Bake Yourself
  • Hotly Spiced
  • Jovina Cooks Italian
  • Lavender and Lime
  • Orgasmic Chef
  • Smitten Kitchen
  • Sophie's Foodie Files
  • Steven’s Wine and Food Pairings
  • That Skinny Chick Can Bake
  • The Pioneer Woman
  • The Squishy Monster
  • Tips on Food and Drinks
  • Yummy Chunklet
  • LOVE - the secret ingredient


  • GET IN TOUCH
  • E mary@lovethesecretingredient.com

· All Rights Reserved ·© 2016 Love- the secret ingredient. All rights reserved. Disclaimer | Privacy Policy Disclosure Policy Terms & Conditions