EatCheapEatWell
  • Home
  • SHOP
  • Life/Budget/Household Stuff
  • Food and Meal Blog
  • About
  • Home
  • SHOP
  • Life/Budget/Household Stuff
  • Food and Meal Blog
  • About

Eggplant Parmigiana (or Zucchini Parmigiana)

8/1/2016

 
Picture
Best Eggplant Parmigiana
NOTE: This recipe can be used for either eggplant or zucchini. The procedure is exactly the same for either vegetable, and the results are equally delicious. Just substitute a few large zucchini for the eggplant and follow the rest of the steps as outlined.

​This recipe is always a huge hit and one of my own personal favorites.

I cannot remember the first time I had it, but I know it was after I left home for college because eggplant was one of the few dishes my father simply would not eat, so Mom never cooked it. 

​However, I think if he’d had this version, he would have changed his mind.
 
It’s that delicious. 
A LABOR OF LOVE
But it’s also one of the most labor intensive recipes in my repertoire, so Mom would not likely have tried to make it for our family of 11. In addition, eggplant can be quite pricey, so I reserve this dish for special occasions or for the summer when eggplant is available from the garden for free or from local farmers’ markets for less than half of what it costs the rest of the year.

​Which is right now at the end of July.


Eggplant for Eggplant Parmigiana
The problem with that timing, of course, is that it’s usually pretty warm outside for doing anything with the oven, so I wait for a cool day when I don’t mind turning it on.
 
Today was just such a day. Cool and rainy. And a neighbor had just happened to give us two beautiful eggplants from his bountiful garden. The timing was right to make a batch of this recipe.

 
WORTH THE EFFORT

Although it is a good bit of work to get this meal on the table, the results make it worth it – at least a couple of times a year – and I’ll often double or even triple the recipe to make several pans of it, and freeze it for later eating. It does freeze extraordinarily well.
(If you are going to take that approach, simply put the casserole together in the baking pan, seal it tightly with freezer wrap, label and date it, and store it in the freezer. When you want to cook it, remove it from the freezer to the refrigerator or counter a day or two before to let it thaw, and then bake it according to the instructions.

​You can also freeze it in portion sizes after you’ve cooked the whole thing, and simply nuke them in the microwave for a fast and tasty meal for busy times.)
 
NOT A LOW-CALORIE DISH

Now, I want to say that this dish can be a caloric nightmare. For anyone who doesn't know, eggplant is like a sponge, and will absorb huge amounts of oil if you fry it. I have no need for all that fat and no desire to stand over a hot frying pan tending to it, so I opt instead to oven fry it, and save myself some time and calories. I also use partially skim mozzarella cheese to help make this meal a little less of a caloric bomb. But be advised that this is still by no means a low-cal recipe.

There are also a few other ways to simplify the cooking process for this meal, if you’re interested in having it more often as part of your weekly menu and not just as a special occasion offering. They will all likely add to the cost a bit, and may alter the flavor somewhat, but they still make for a tasty meal. 
Eggplant Parmigiana
Here they are:
  • Use a jarred tomato sauce. I personally do not care for jarred spaghetti sauce at all, but I do keep a jar or two on hand for “emergencies”, and if you catch a sale, you can sometimes find a jar for only a bit more than you would pay for canned, plain crushed or diced tomatoes. 
  • Use pre-grated cheese. It’s usually quite a bit more expensive than the brick form, but if using it makes you less likely to do take-out or go to a restaurant, then go for this small convenience. It’s much cheaper than either of those options. My rule of thumb is that I won’t pay more than $4 a pound for cheese, unless it’s a special occasion. I wait for the sales, stock up, and freeze any extra (yes, you can freeze cheese). And sometimes my local grocery store actually has large bags of pre-grated cheese on sale less than $3 per pound, a big savings. When that happens, I try to buy a bag or two and freeze them. It’s a simple matter of using what I need from the bag and returning the rest to the freezer.
  •  Don’t bother with the breading at all. I personally do not like the eggplant nearly as much without the breading, but many people like it just fine, and even prefer it, so go right ahead and give it a try. Just spread some oil on the slices, bake it as directed, and then use it. This works best, I’ve found, if you can slice the eggplant very thin. 

But if you just want a special occasion meal that is sure to please, then follow the recipe as outlined below.
 
Here it is: 


Best Eggplant Parmigiana
Best Eggplant or Zucchini Parmigiana
Makes 8-10 servings (can be easily doubled for larger crowds)
Freezes exceptionally well
Prep time – a good hour
Start to finish time – approximately 2 hours
Total recipe cost – approximately $10.00
Total per person meal cost with tossed salad and fresh bread or pasta – approximately $1.75
Ingredients:

Sauce:
2 29 ounce cans crushed tomatoes
1 tablespoons canola oil and
1 tablespoon olive oil
1 large onion
4-8 cloves garlic (depending on taste and the size of the cloves)
1 cup dry red wine 
2 teaspoons sugar
½ teaspoon salt
1 tablespoon basil
1 tablespoon oregano

 
 Eggplant:
2-3 large eggplants or 3-5 fat/large zucchini (3-4 pounds total weight)
4 eggs*** (see the instructions below for how to make this recipe without using eggs)
2-3 cups of bread crumbs
¼ cup (approximate) canola oil


Casserole:
½-¾ pound part-skim mozzarella cheese
½ cup grated Parmesan cheese

Meal:
Eggplant or Zucchini Parmigiana
Tossed green salad
Garlic or plain bread
3-6 cups of cooked pasta (rotini, bow ties, etc.) (optional)


Recipe continues after pictures

Procedure:
  1. Peel and dice the onions and peel and chop or  mince the garlic.    
  2. Combine olive and canola oil in a large saucepan and heat over medium heat.
  3. Add onions and cook, stirring frequently, for about 5-8 minutes, or until translucent.  Add garlic and cook about 1 minute longer, stirring frequently. Add the wine and simmer for about 2 minutes.
  4. Add the 2 cans of tomatoes, the 2 teaspoons of sugar, the 1 tablespoon each of basil and oregano, and the ½ teaspoon of salt, stirring to blend well.
  5. Cover and simmer the sauce for at least 25 minutes while you go on to prepare the rest of the meal.
  6. Set the oven to 400 degrees.
  7. Wash, the eggplant and peel it, if desired (although not necessary). Cut off the ends. Slice it either lengthwise or crosswise, according to your preference, into into pieces approximately ¼-inch thick.
  8. Spread about 1 cup of bread crumbs on a plate.
  9. Break and beat 2 of the eggs (to start) in a bowl or large plate, along with a little water.*****
  10. ***Take 1 piece of eggplant at a time with a fork, coat it on both sides with the egg mixture and then coat it on both sides with the bread crumbs.  Stack the breaded eggplant on a plate on the side. 
  11. When you run out of the egg mixture, simply mix the remaining 2 eggs with some water and continue. The same goes for the bread crumbs. Just add more to the plate as needed. *** 
  12. Spread a few tablespoons of oil on a cookie sheet and pre-heat the oiled pan in the oven for a minute or two. Remove it and close the oven door, while you place as many slices of eggplant as will fit into the pre-heated cookie sheet. Return the pan to the oven and bake for about 7 minutes. Set a timer to remind yourself. 
  13. Turn the eggplant and bake another 5-7 minutes on the other side.  Remove  the baked eggplant slices to a plate.  Repeat with the remainder of the eggplant until it is all oven fried. Set it aside with the rest of the eggplant.
  14. While the eggplant is cooking, coarsely grate the cheese onto a plate to make about 4 cups.
​PUT THE CASSEROLE TOGETHER. 
  1. Ladle about ½ cup of sauce into a large 9x12 baking dish. 
  2. Top with a layer of eggplant.  Arrange and cut the eggplant to fit.
  3. Top the eggplant with about 2 cups of sauce, about 1⅓ cup of grated mozzarella and a couple of tablespoons of Parmesan sprinkled over the top.
  4. Repeat 2 more times, ending with a sprinkling of Parmesan.  Reserve any  extra sauce.
  5. Reduce the oven temperature to 350 degrees.
  6. Bake the casserole at 350 for 30-45 minutes, until it is bubbling and the cheese is fully melted, or until it is browned to taste. 
  7. Let the eggplant stand for about 5-10 minutes before cutting and serving it.  
  8. Serve over the pasta and topped with the extra sauce, if desired, along with a tossed salad and the optional bread. 
 
****If you cannot eat eggs, then simply coat both sides of the eggplant with milk or oil before coating each one with the bread crumbs. 

Comments are closed.
    Follow Me
    Picture
    Picture
    Hi, I'm Nancy, and I'm on a mission to help people eat and live well on a tight budget. In these uncertain times, it has never been more important to practice frugality. 

     In this section of the blog, I offer some meal plans and recipes, some old, some new, to help get you started on eating well for less than you think and keeping money in your bank account.

    I hope you find some of these recipes useful.  

    And thanks for visiting!

    Archives buy

    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    November 2017
    October 2017
    September 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015

    Categories

    All
    -10 Soups
    -12 Ways To Prepare Zucchini
    -3-Bean Spinach Tomato And Lime Pasta Salad
    -Baked Bean Casserole
    -Baked Ham With Roast Potatoes
    -Bean Recipes
    -Beet And Caramelized Onion Quiche
    -Black Bean Burgers
    -*Black Bean Soup
    -*Black-Eyed Peas And Spicy Greens
    -Broccoli And Cheese Spaghetti Squash
    -Broccoli-Mushroom Lasagna
    -Broccoli Tuna One-Pot Pasta
    -Buckwheat Cakes With Citrus-Maple Topping
    -Butternut Squash And Apple Bake
    -Caramelized Onions The Easy Way
    -Carrot And Raisin Salad
    -Carrot And Turnip Mash
    -Cheesy Spinach Pasta Bake
    -Chicken And Turkey Recipes
    -Chicken /Turkey Noodle Soup
    -Chicken With Spinach
    -Chickpea And Vegetable Curry
    -Chick Pea Noodle Soup
    -Chili Mac
    -Citrus Fruit Slaw
    -Coleslaw
    -Curry Cauliflower Bean Stew
    -Dirty Rice With Collard Greens
    *Dressings And Sauces
    -Egg Alternatives
    -Eggplant Parmigiana
    -Egg Recipes
    -Falafel
    -Fast-Food Tortillas
    -Garlic Bread
    -Garlic Hummus
    -Gazpacho-Style Tomato Soup
    -Ginger Cabbage And Noodle Soup
    -Gluten Free
    -*Greek Avgolemono (Lemon-Egg Soup)
    -Greek Bean And Tomato Stew
    -Greek Beet Potato Bowl
    -Greek-Style Chickpeas
    -How To Cook Dry Beans
    -Lasagna Dishes
    -Latkes
    -Layered Summer Vegetable Casserole
    -Lentil And Barley "Meatloaf"
    -Lentil And Vegetable Salad
    -Lentil Bolognese Spaghetti
    -Lentil Recipes
    -Lentils-Mediterranean Style
    -Lentil Soup
    -Lentils-Spicy And Sweet
    -Mediterranean Chicken (or Lamb) Stew
    -Mediterranean Garlic And Green Bean Stew
    -*Mediterranean Zucchini And Eggs With Sweet Potato Oven Fries*
    -Minestrone Soup
    -One Pot Meals
    -Paella
    -Pasta Bruschetta
    -Pasta Dishes And Salads
    -Pasta Fagioli
    -Pasta With Lemon Vegetables And Feta
    -Pasta With Olives And Zucchini
    -Pasta With Swiss Chard And Beans
    -Pasta With Tomato And Spinach And Feta
    -Popcorn For Pennies
    -Potato And Cabbage Soup
    -Potato Recipes
    -Pumpkin Vegetable Soup
    -Quiche With Spinach Or Broccoli
    -Ramen Noodle Slaw
    -*Ratatouille - French-Style Vegetable Casserole*
    -Red Beans And Rice
    -Rice Dishes
    -Roast Chicken Dinner
    -Salad Dressing
    -Salads
    -Salad The Easy Way
    -Salmon Burger Dinner
    -*Salsa
    -Shakshuka-Style Spicy Egg And Tomato Casserole
    -Side Dishes
    -Slow Cooker Caramelized Onions
    -Snacks (Cheap And Healthy)
    -Soup Joumou
    -Soups And Stews
    -Spaghetti (with Meat Sauce)
    -Spicy Black Bean And Corn Salsa Salad
    -Spicy Garlic Linguini
    -Spinach Lasagna (Easy Prep)
    -Split Pea Soup
    -Squash Prep
    -Stuffed Baked Potato
    -Stuffed Cabbage Made Easy
    -Stuffed Grape Leaves Made Easy
    -Summer Vegetable Recipes
    -Sweet Potato And Spinach And Feta Quiche
    -Sweet Potato Latkes
    -Sweet Potato Oven Fries
    -Tamale Pie Casserole
    -Tortellini Parmesan Salad Supreme
    -Tuna Casserole Supreme
    -*Turkey And Vegetable Rice Pilaf
    -Tzatziki
    -Vegan Seitan (Wheat Meat)
    -Vegetable Prep
    -Vegetable Soup Broth
    -White Bean And Parmesan Soup
    -Whole Wheat Bread
    -Zucchini Garlic Hummus
    -Zucchini Parmigiana

    RSS Feed

Home

SHOP                              Life/Budget/Household Stuff               

              Food and Meal Blog             About                      

Copyright © Nancy Maje Gillis 2015-2025