Mmmmmm...this recipe looks delicious and a little different than the way I make Eggplant Parmesan. Like you Michelle, this dish is one of my all time favourites!! I have always liked eggplant and don't even remember how I became so enamored with it. I will definitely try your recipe and report back. By the way, do you use San Marzano, fire roasted or other canned tomatoes? I know in some dishes, the type of tomato makes all the difference and wonder if the same is true with this recipe.
I hear you - pure comfort for me! I do use San Marzano but hesitate to suggest as I know they can be so expensive here in the US. Do not want anyone to shy away from making if they don't want to spend the money on them - but they do make for such a tasty sauce. I am not a huge fire-roasted tomato fan - but many love the flavor and the smokiness will be great with the slightly bitter eggplant! And yes please report back!! Grazie mille!
I don't really have a single favorite dish but if I had to choose, this would be it! My grandmother didn't make the Italian-American version (which I don't care for) but she did dip her eggplant slices in flour and egg, typical of her region of Italy in the hinterlands in the hills above Naples. I love it done that way. The Sicilian style is also very appealing, lighter but equally delicious. It really is true comfort food for me, too!
Kindred spirits! The version with flour and egg certainly sounds intriguing....and also lighter than the Italian American version. I also was speaking with someone who mentioned that their grandmother used to pour an egg beaten with a bit of cheese over the entire top. Ooh so many fun ways to explore! 😊
Mmmmmm...this recipe looks delicious and a little different than the way I make Eggplant Parmesan. Like you Michelle, this dish is one of my all time favourites!! I have always liked eggplant and don't even remember how I became so enamored with it. I will definitely try your recipe and report back. By the way, do you use San Marzano, fire roasted or other canned tomatoes? I know in some dishes, the type of tomato makes all the difference and wonder if the same is true with this recipe.
I hear you - pure comfort for me! I do use San Marzano but hesitate to suggest as I know they can be so expensive here in the US. Do not want anyone to shy away from making if they don't want to spend the money on them - but they do make for such a tasty sauce. I am not a huge fire-roasted tomato fan - but many love the flavor and the smokiness will be great with the slightly bitter eggplant! And yes please report back!! Grazie mille!
I don't really have a single favorite dish but if I had to choose, this would be it! My grandmother didn't make the Italian-American version (which I don't care for) but she did dip her eggplant slices in flour and egg, typical of her region of Italy in the hinterlands in the hills above Naples. I love it done that way. The Sicilian style is also very appealing, lighter but equally delicious. It really is true comfort food for me, too!
Kindred spirits! The version with flour and egg certainly sounds intriguing....and also lighter than the Italian American version. I also was speaking with someone who mentioned that their grandmother used to pour an egg beaten with a bit of cheese over the entire top. Ooh so many fun ways to explore! 😊