Review-Eggplant Parmesan 3/01

[donleyk]

We thought this was wonderful but I made several changes out of necessity. I had some sun-dried tomato-basil bread getting stale so I used that for the bread crumbs, didn't have parsley and used Emeril's Italian essense for the Italian seasoning.... also used my spaghetti sauce. We don't buy the jar stuff. Only took about 20 minutes to prep and 30 minutes to bake.... Yummy!

[michelern]

I love eggplant parmesan but I have never tried to make it myself. When I saw the recipe in this months CL, I knew I would be making it soon. Glad you enjoyed it!!!!

[Peggy]

I made this for dinner last night and was very pleased with it. My only criticism is that there was way too much of the bread crumb mixture left over. It seemed like a waste. Next time I will half the ingredients so I don't have to throw so much out. My family enjoyed it also!

Peggy

[goldilocks]

donleyk - this is a bit off topic, but could you post the recipe for your homemade spagetti sauce? thanks in advance!

[donleyk]

This is the basics for my spaghetti sauce. It's to the point where I throw in what I've got, so play with it as you see fit. Hope it works for you.

3 Tbsp olive oil
6 garlic cloves, minced
1 large onion, chopped
1 1/2 ts dried oregano
1 1/2 ts dried basil
1 ts chopped fresh parsley (I usually omit)
3 6oz cans tomato paste
5 8oz cans tomato sauce
1 cup water
1/2 ts EACH salt and pepper
2 Tbsp Parmesan cheese
5 whole bay leaves

Sauté' the garlic and onion until tender. Add remaining ingredients. Simmer. Remove bay leaves before serving.

Personal note, I add the basil and Parm late in cooking. Anymore, rarely do I use that much paste, but this would speed up the finished product. I add tons of mushrooms and green peppers... sometimes black olives. This recipe calls for 2 Tbsp of sugar but I don't like mine sweeten. http://www.cookinglight.com/bbs/smile.gif

[DmOrtega]

I made this recipe 3 weeks ago. I baked the breaded eggplant slices on a large baking sheet. After they were cooked, I layered spagetti sauce (a purchased roasted garlic sauce), the cooked eggplant slices and mozzerella slices in a cassarole dish and baked it. Talk about comfort food --- it was delicious. I didn't consider this at the time, but I would add any extra breading to the cassarole in the future.

[This message has been edited by DmOrtega (edited 03-19-2001).]

[Peeps]

I made this last night but I made a mistake when reading the recipe - instead of baking the breaded slices for awhile and then topping with sauce, I misread the recipe and topped the raw breaded slices with sauce and cheese BEFORE baking. It still tasted great but was probably a little mushier than it would have been if I'd done it the right way. For anyone who did it correctly - were your slices crispy from the breading? I think I'll try it again the right way!