Eggplant Parmesan Casserole – Eggplant Parmesan
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Eggplant Parmesan Casserole – Eggplant Parmesan
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Will make this week. Thanks for sharing!
YUM!
I made this today
It was glorious
The top rated comments say "this looks like it'd be a good idea," but I can tell you from experience that it is! I've made this three times. My dad, who is a strict "meat and potatoes" kind of guy, even admitted he liked it.
Just bought an eggplant and can't wait to try this!
Wow, this looks great. Definitely gonna have to try this sometime.
Made this for my wife yesterday – she simply loved it – too bad I'm allergic to eggplant, I have no idea what it tasted like 🙁
john, Im a big fan haha! just one question, I use kinda the same bread crumb recipe w the oil/cheese for this chicken broccoli recipe I make, I used too much of the bread crumb mix one time, did U use too much here cause that or was it all good brutha?
couldn't one just put a lid on the saucepan while the eggplant pieces cook in the sauce to avoid having to add water?
mhm i luv eggplant
Aubergine
I tried this today. Added some pesto to my ricotta filling and yellow squash and onions to the pasta sauce. It was unbelievable. I also tried the chicken parmesan casserole last week, and it was divine. Definitely trying out more recipes!
Tried it out today, I have to admit it was very tasty! i served it with a nice cold salad wich gave a nice variation.. thanks Jon keep it up!!
From Wikipedia
With its liberal use of aubergines and tomatoes, this is most likely an ancient Sicilian dish which, in many cookbooks is erroneously described as deriving its name from Parmigiano-Reggiano cheese, one of the ingredients. However "parmigiana" is the Italianization of the Sicilian dialectal word "parmiciana", which refers to the slats of wood which compose the central part of a shutter and overlap in the same manner as the slices of aubergine in the dish."
I was never into eggplant but this tastes AMAZING 😀
If you want fried eggplant parm (which is amazing!) and don't want it to absorb the oil just do this…. After you slice the eggplant, salt it very well with corse salt. Let it sit for about an hour. It takes out all the eggplant water. Then to close the spongy hole pat the eggplant dry with a paper towel. Then bread and fry. It won't soak in any oil. Love the cheese filling in this recipe though!
Have not seen or ate a meal like this before,but it sure looks yummy