This is my favorite recipe in the world. When I first stumbled upon it, the chef who posted it quoted this at the top of the page:
I really think this is what I would eat for my last meal on Earth. It’s so simple and, when done right, sublime.
Although the recipe did sound delicious, I am too much of a carnivore to fall in love with a meatless recipe. Give me a medium well bacon cheeseburger on a homemade bun first. But I made this again last night, and it is probably what I’d request for my last meal. It is just that good.
What’s more, it’s frugal. The eggplant I got for 0.69 per pound. And even though cheese can be expensive, it tastes great with half the amount of cheese the recipe calls for. The magic is in the sauce. Don’t skimp on the onions and garlic.
One other thing: the full tablespoon of crushed red pepper packs quite a kick. I’d recommend cutting it in half, which is what I do, if you have little ones eating it.
Hope to return next week with something substantive to say. Who knows, if they don’t increase the debt ceiling by Tuesday, the world as we know it might come to a screeching halt! Now that will be something worth blogging about, LOL!
Y’all have a sublime weekend.
Eggplant parmigiana is one of my favorites and I make one very similar to this one. Optionally, I sandwich a layer of zucchini between the layers of eggplant and top with sauteed strips of portabella mushrooms. Using an Alfredo sauce instead of tomato sauce is another option that makes for an interesting variation as does using spinach in place of the basil leaves. I’ve even been known to wrap the whole thing in puff pastry and serve like pot pie. but do NOT skip the step of soaking the eggplant in salt water. This gives it a much better texture.
TDOM
Optionally, I sandwich a layer of zucchini between the layers of eggplant and top with sauteed strips of portabella mushrooms.
That sounds really good. I’ll remember that Olde Man. Thanks!
The spinach idea sounds good too. Of course, the basil is threatening to take over my garden right now so I was glad to use it. After the girls and I pull it all and turn it into dried basil, I’ll try the spinach option, too.
I can’t ever leave a recipe alone. I absolutely have to tweek them. Another thing I do with this is to grill the veggies (eggplant, zucchini, mushrooms, yellow squash, tomatoes) instead of breading and frying (lower cal, less fat).
TDOM
Terri, I had just bought eggplant because I wanted to try to make eggplant parmigiana. It was one of my favorites growing up and I have never made it myself. Your recipe link was perfect and wow, oh, wow! We’ll be having this again. Thanks.
You tried it Joy? That’s great, and I am very pleased that you enjoyed it.
Told you it was good!
GUESS WHAT?!?! I went shopping last night and bought an eggplant so I could try this. Husband is dubious, at best.