Friday, October 7, 2011


Eggplant Parmigiana, designed to be shared. Yes, one of these ramekins is enough for the two of us, and the other two can easily slip in a baggy and be frozen, or walked down to a neighbor who could use some cheer up.

If you have made eggplant parmigiana, you probably followed your mother's recipe, as I used to.  Mother's recipe called for coating and frying the eggplant before layering with tomato sauce and cheeses.

I'm here to tell you that you can skip the "frying". I found that simply grilling the eggplant slices is sufficient.


1. slice a big eggplant, salt the slices lightly and keep in a colander to sweat a little.
2. drizzle some olive oil over the slices and put them in a single layer on a cookie sheet in a hot oven until golden, about five-ten minutes.
3. Blend a can of tomatoes until slightly crushed. Add a drizzle of olive oil and a small pinch of oregano. You can substitute fresh thyme or basil, or fresh oregano.
4. In a greased casserole or ramekin, layer eggplant, tomatoes, 1.2 cup diced fontina or mozzarella and 1/2 cup of parmigiano.
5. Bake in a hot oven for 20 minutes or until  bubbling hot, and the top  all melted.

Enjoy with a glass of cabernet or chianti, and plenty of rustic bread.

Note: many vegetables can use this treatment, a variety of squashes, even chard. If you want to add protein and make it more substantial, add cooked ground beef in the layering, or grilled cubes of sausage.  If adding pork sausage, use sage instead of oregano.


  1. Now I'm hungry for eggplant parmagiana. I've never made it and will likely go out for it. Yum!

  2. Each summer, I make eggplant parmesan with the abundant eggplant that at times seems like the gift, that keeps on giving, I make it traditionally by frying up the eggplant slices....I may have to reconsider that approach. Grilling sounds like a much healthier way to enjoy eggplant.

    Have a great weekend.

  3. Yes, is is healthier this way, and quicker too.
    I used to cook my tomatoes too.
    Now, a whir in the blender is all the 'cooking' I do with the sauce.
    Thanks for the visit, ladies.

  4. I love the idea of grilling instead of frying! I have a friend who absolutely loves this dish, so I'll try your recipe and have her over to enjoy it. Thank you!

  5. what a great idea to use grilled eggplant instead of fried! I love eggplant parm but rarely take the time to make it the old fashion way. Grilling it is quick and easy, not to mention healthier too!