eggplant parmesan

May 28, 2016 by Angie

My mother-in-law makes the best eggplant parmesan. The best. I tried to make eggplant parmesan a couple of times using other recipes and I didn’t like what I made. The recipes called for salting then frying the eggplant slices leading directly to disaster. Even Italian restaurants seriously mess up eggplant parmesan so making delicious eggplant parmesan has been a culinary goal of mine for years.

Blanky's eggplant parmesan

Blanky’s stellar eggplant parmesan

My mother-in-law shared her recipe with me along with some tips and the brand of sauce she uses – Ragu Chunky in a giant plastic container. Can you believe that? That sauce is key!

The recipe is this baked, not fried, version from Martha Stewart. Baking is lower fat, less messy, and a lot easier than frying. I followed the recipe pretty closely because I really wanted it to succeed this time! My small changes included the addition of a quarter teaspoon of garlic powder to the bread crumb and cheese mixture and decreasing the initial baking time as advised by my mother-in-law.

I don’t buy eggs, but I do keep Eggology egg whites in the house. Robbie looked up the conversion for me. Two tablespoons of egg whites are equivalent to one egg without the yolk. He poured four tablespoons of Eggology into a bowl and added 1 tablespoon of Smart Balance oil to try to make up for the fat missing from the two egg yolks he omitted. From there he added the two tablespoons of water and whisked.

I ran out of the bread crumbs and cheese mixture halfway through and had to make another one. I will double it from the start in the future.

I had to bake the casserole longer than the recipe said to achieve the coveted bubbly, golden brown status. I think my oven is wonky so YMMV.

I’m happy to report that my eggplant parmesan was amazing! It was not exactly like my mother-in-law’s but it was really, really delicious. Way better than what I’ve had at many restaurants and I’ve eaten more than my fair share of restaurant eggplant parmesan.

eggplant parmesan

Next time I will do everything the same except I’ll also slice the eggplant more carefully to get consistently thin slices and I’ll be prepared to bake the final casserole longer, maybe even using the broiler for a couple of minutes at the end.

unphotogenic serving

Lifetime culinary goal achieved!


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