Monday, February 24, 2014

How we eat today.

We picked up some groceries at Fred Meyer in Coos the other day.
 Fred Meyer sells groceries, plants, clothes, house-ware, hardware and furniture. At the checkout stand the cashier ran up the eggplant and asked if I knew how to make eggplant parmigiana. She told me she had it once, long time ago, and she enjoyed it, and wondered if it was too hard to make...

I gave her my quick answer in three steps:

1. Bake  sliced eggplant on a flat sheet with olive oil and salt for ten minutes in a hot oven.
2. Layer eggplant slices, grated parmesan and a can of blended stewed tomatoes in a deep dish.
3. Bake the casserole, uncovered, for thirty minutes. 

Now, this is not exactly what my mother did back in my childhood, in Italy. But then, my mother had all day to prepare a meal...


  1. Rosaria, I am going to try this method! I love the taste but find the traditional method in the "too much work" and "too much olive oil" category.

  2. Oh, love these suggestions! Easy-peasy.

  3. Thank you for reminding me how easy this is. I love love love eggplant!

  4. Great recipe! You make it sound...possible! And delicious!

  5. I think a jar of spaghetti sauce works well, too. Gives you some spice.

  6. I wish I liked eggplant. I just really don't like it. I try to eat it once a great while, but I still don't like it. This sounds like an easy recipe. Perhaps I will make it for my hubby. I know he would like it.

  7. I haven't had this dish, but it sounds yummy - and easy :)