recipe eggplant parmesan

Recipe: Eggplant Parmesan

Description: Tangy, cheesy, and wonderful. 

Game Ingredients: Eggplant, Tomato

This recipe restores 175 energy and 70 health. It gives +1 Mining and +3 Defense bonuses. It can be obtained from Lewis after gaining 7 hearts with him, and sells for 200g. 

Difficulty: Easy, 45 minutes. Serves 5.

Eggplants are pretty plain, so the herbs and spices in this recipe help out a lot. 

-1 eggplant
-1 large tomato
-Mozzarella cheese
-398mL can of tomato sauce
-5 tablespoons Olive oil
-1½ cup of Panko bread crumbs
-1 egg

-Herbs/seasoning: basil, oregano, garlic powder, tarragon, chili powder, salt, pepper, roasted red pepper seasoning, and/or thyme. Not all are necessary, but basil, salt, and pepper are priorities. 

Cut off 8 slices from the eggplant. The eggplant I bought was pretty large, so I only needed 4 slices from it, which I then cut in half. 

Crack the egg in a bowl and add 1 tablespoon of water to it and beat the two together. Put the breadcrumbs on a plate. You can add some herbs to the breadcrumbs if you like. Take the eggplant slices and douse them in the egg mixture, and then cover them in the breadcrumbs.

Pour the olive oil into a frying pan on medium heat until the oil is hot enough in that it sizzles when you drop in a breadcrumb. Reduce the heat to medium-low and place the eggplant slices in the pan. Cook on each side for about 4-5 minutes. The crumbs will turn a golden brown and the eggplant slices will be greenish in colour.

Slice up the tomato and mozzarella cheese. In a small baking dish, pour 1-2 teaspoons of olive oil on the bottom of the dish and tilt it around to evenly distribute it. Open the can of tomato sauce and pour in just enough to coat the bottom of the dish.

Layer the eggplant, cheese, and tomato in the dish. Sprinkle over a pinch of each herb/seasoning. I had some leftover feta cheese so I put that on top as well.

Pour the rest of the tomato sauce over top, and then finish with a generous heaping of shredded mozzarella cheese. 

Bake in a 350°F oven for 15-20 minutes, or til the cheese is melted and bubbly. Let it cool for 10 minutes, and then serve. It makes for a very tasty side-dish.

“Eggplant parmesan” is a bit of a misnomer though. There’s usually no actual parmesan cheese. 

-SVR

We made it back to grandma Melissa’s house in Omaha last night, and I immediately went to work fixin’ supper. I made eggplant parmesan and the yum pasta dish that director daddy made for us when we were in Chicago. Some peeps aren’t fans of eggplant, but anything coated in breadcrumbs, pan fried, then smothered with red sauce and cheese couldn’t be half bad, amirite? Here’s how to make it:

  • Cut an eggplant into half-inch slices, sprinkle the slices with kosher salt, then let the eggplant sit in a colander in the sink. The salt will release some of the water from the eggplant, which will make the slices easier to fry. I dunno, I guess you can let the eggplant sit in the salt for 20 minutes or so?
  • When the eggplant is ready, dredge the slices in flour, then in an egg wash, then in breadcrumbs mixed with parmesan cheese. Fry the breaded eggplant slices in some canola oil until crispy, then set aside.
  • Meanwhile, prepare the sauce. I made a really simple sauce that included: crushed tomatoes, minced garlic, diced onion, diced red pepper, oregano, fresh basil, and some tomato paste. I dunno, I guess you make the sauce however you make sauce.
  • Assemble the eggplant parmesan in a pan like you’d assemble a lasagna: Layer slices of fried eggplant with mozzarella cheese, sauce, and fresh basil.
  • Bake in a pre-heated oven at 375° for 50 minutes or so.
  • Voilà! Gosh, this was a terribly vague recipe. Sorry.
3

Grilled Vegetable Moussaka with Almond Pesto Noodles

Here are a couple shots from our harvest yesterday, and the dish I made with them. We grew most everything in the first 2 photos except the portobello mushroom. Grilled Moussaka is a delicious and easy summer vegetable casserole. You can make this vegan by eliminating the cheese. Here’s how to make this:

Heat oven to 350. Make or buy your favorite tomato sauce. For home made: In a little olive oil, sauté 1 chopped onion, 2 chopped garlic cloves, 1 chopped carrot, and 1 stalk of celery until fragrant and soft, season with s & p. Add peeled and chopped garden tomatoes, or 1 large can whole peeled tomatoes, blended. Season with salt and pepper, fresh grated nutmeg, a sprinkle of cinnamon, a little paprika, and a dash of celery salt. Add about 1 to 2 tblsp each fresh basil and parsley leaves chopped. Simmer until sweet.

Meanwhile: Slice each of these vegetables about ¼ inch thick; 1 or 2 small eggplants, zucchini, portobello mushroom, red peppers, a couple potatoes, and 1 sweet onion. Marinate the vegetable slices in olive oil, lemon juice, crushed garlic and salt & pepper. Grill the veggies. Layer the grilled vegetables in a casserole dish with tomato sauce, parmesan and feta cheese and a little white wine. Bake for 35 to 45 minutes until bubbly and cooked through. Serve with salad or pasta, bread or rice. We served our with almond pesto noodles:

Boil water for the noodles. Cook pasta according to package directions. Rub a large bowl with a smashed garlic clove. Toss the cooked noodles with ¼ cup ground almond meal, chopped fresh basil, a drizzle of olive oil, salt and pepper.

 Yum!

4

Roasted Eggplant Parmesan in Homemade Marinara

 I definitely cook more at this time of year because we get invited to parties. I love cooking savory food for a party on a chilly night. This recipe is completely delicious! This is one of the dishes I’ve been making for years that I would eat every single day. At the last party I brought this to, it was gone in about 10 minutes. This dish features roasted eggplant, instead of breaded and fried, so it’s kinda healthy depending on the amount of cheese you use. You could make it vegan by using vegan cheese or no cheese at all. Or You could make it really decadent by adding extra cheese. Either way, the bread crumbs give it a nice topping. I add the bread crumbs on top so I don’t miss them on the inside. 

To make this you’ll need: 1 - 2 large cans whole peeled tomatoes, 1 small sweet onion, fresh garlic, good olive oil, s & p, 1 or 2 medium to large eggplants, mozzarella cheese, parmesan cheese, cheddar cheese or whatever your favorite cheese, Italian seasoning or dried basil, & bread crumbs, panko or regular. 

Heat oven to 375

Slice eggplant ¼ to ½ inch thick. Lay the eggplant on paper towels and salt on both sides with kosher salt. Wait 10 minutes or so for them to release water. Brush the salt off and dry the eggplant. Place on a cookie sheet.

Brush eggplant with olive oil. Season with pepper and salt. Roast until they get color & are still somewhat firm, about 12 minutes, flipping over halfway.  They cook again in the sauce. Remove from oven and set aside.

Meanwhile, for Marinara sauce: This is the recipe that started this blog because my friend Jodi said I should write a tumblr to teach her “how to cook that spaghetti sauce I (you) make”, ha ha! Hi Jokey! Merry Christmas!

Heat a skillet to medium low heat, Saute 1 chopped sweet onion in 2 tbsp olive oil. Cook until caramelized, add 4 or 8 minced garlic cloves and a little more olive oil. Open a can of whole peeled tomatoes and pour the juices into the caramelized onion and garlic and don’t stir. Let it bubble and get dark red. That’s the flavor of the sauce right there. This takes about 3 or 4 minutes, bubbling on low. You’ll notice the difference in the flavor of your sauce. Now, chop or food processor the rest of the tomatoes from the can and add them to the sauce. Stir and let it get thick, about 10 more minutes. If you like your marinara sauce really chunky, leave them whole and just break them apart with the spoon. Add a big pinch of dried basil, or Italian seasoning, and or fresh chopped basil and parsley. 

Layer a buttered baking dish with marinara sauce on the bottom, eggplant, then marinara, and then copious amounts of cheese, and repeat. Combine panko bread crumbs with a dash of salt, pepper and a drizzle of olive oil. Sprinkle over the casserole and bake at 375 for 45 minutes until all the cheese is melty and amazing. Yum! 

Happy weekend Tumblrs!