DH bought an eggplant (which he doesn't even like so go figure) a few days ago.  Didn't know what to do with it.  I grew up always having eggplant fried in a pan after it was dusted with flour.  Looked at my stash of recipes and found this.  I'm glad I did.  It was great!  Even DH liked it and ate much more than I thought he would.  I ate only this and roasted asparagus and it was plenty for me.  

I only had one large eggplant and one small 14 oz. can of Italian diced tomatoes.  I added a little V8 and about 8-10 diced cherry tomatoes, basil and lots of garlic powder.  It was a little juicy, but turned out fine.  I didn't puree the tomatoes, just left them chunky.

I must say, after I roasted the eggplant, I had to do the "taste test" to see if it was edible.  Yum!  I almost changed my mind about proceeding with the rest of the recipe, but alas, I already had the tomatoes simmering. 

I only made one layer; sprinkled grated  parmesan pretty good over the eggplant; then added a healthy (? LOL?) layer of shredded paresan cheese on top of that.  Then I added the tomato sauce - there was a lot but it worked out great.  I then repeated the two different parmesan cheeses.  This was delicious and I will be making it again.  It was so much lighter than breaded and fried eggplant and I didn't miss the breading at all.  Honestly, the only thing missing with this recipe was some nice crusty bread to sop up the juices!

Suziee

Roasted Eggplant Parmesan

Posted by: arelabs Replies: 9 Posted on: 5/28/2007 11:18:05 AM

This is one of the ways my MIL made eggplant, and it was one of my favorites of hers. This recipe uses baked slices instead of frying, as she did, but, otherwise, is exactly the same. She did, however, use tons of garlic slivers/slices in-between the layers. She'd probably be chuckling about me finding HER recipe in a magazine. I make this on occasion, but now I'm going to try baking the slices instead.

Roasted Eggplant Parmesan

Preheat oven to 450-degrees. Lay 2 small eggplants, cut into 1/2" slices, on two cookie sheets; brush with 1/4 cup olive oil on both sides and season with salt. Roast 15 minutes, turn slices and roast until tender, 20-25 minutes.

Meanwhile, simmer a 28-oz can plum tomatoes, drained and chopped), 1/4 tsp salt and 1/4 tsp pepper over low heat until thick, 20 minutes. Stir in 1/3 cup chopped parsley.

Reduce oven temperature to 400-degrees Layer half of eggplant in shallow 2 1/2 quart casserole dish; top with half of tomato sauce and sprinkle with 1/2 cup Parmesan. Repeat. Cover loosely with foil and bake until bubbling, 10 minutes. Let stand 10 minutes before serving with mixed greens.

Arlene's notes: I sprinkle Parmesan over the first layer as well as the top, and I do use a lot of garlic! Instead of plum tomatoes, I use Italian Stewed tomatoes and puree them with a little oregano and basil.  Arlene 

Hi You mentioned you usually eat your eggplant dusted in flour. I always do mine that way and don't like it in bread crumbs. Oh and it has to be peeled. My grandmother taught me that way. She was from Bari, Italy. I can never make enough of this for my family.

Linda

Here is the recipe. I have never found a restaurant to do it this way:

Eggplant Parmesan

2 large eggplants
3 eggs
water
oil
flour
salt
tomato sauce
shredded mozzarella

Slice ends off eggplants, than peel skin off. Slice into rounds about 1/4 inch thick. Lay out on counter or cutting board and sprinkle salt on pieces. Leave for about 30 min., than blot off excess water. Scramble the eggs with a little water in a pie plate, add flour to another pie pan. Dip eggplant slices in eggs and than in flour. Heat oil in frying pan. Add eggplant slices to oil, fry till golden brown on both sides. In corningware dish coat bottom of dish with a little tomatoe sauce, add eggplant slices cover with tomatoe sauce and mozzarella. Make layers. Bake in over at 350 degrees for about 30 min.

Slices can be rolled after fying with a mixture of ricotta and mozzarella cheese in center to make Eggplant Rollatini .................................

Linda, thank you for sharing your family recipe.  It sounds wonderful and I will try it.  My grandmother taught me how to make eggplant as well - and that is frying it the same as you do in this recipe.  I also prefer the flour over bread crumbs. 

The Rollitini sounds great, too and I may just give it a shot soon.

Suziee

Both these recipes sound very good, I'll put them under favorites. I haven't had eggplant parmesan in a long time, so it's about time i think.

Thank-you!!

 bump ......I have a question on the roasted eggplant parmasan. Did you peel the eggplant before you sliced it?  This sound really good. I am growing eggplant and I really want to try this recipe Thanks Gail

Gail, I didn't peel the eggplant first.  I don't mind the peel and it wasn't tough or chewy or bitter, etc.  I just give it a good scrub and go from there.

I have been craving this all day long.  

Suziee

 Thanks Suziee for getting back to me. I will make this one night this week.  I just love eggplant.  

Gail 

 Hi all.  So nice to see such a nice review.  My family does enjoy this, especially with lots of garlic.

Thanks for sharing your review.

Arlene