eggplant parmigiana

An Eggplant Parmigiana Recipe From Betty's Cook Nook

Aubergine Supreme

Found on the same page of Mom’s cookbook as this savory pepper steak recipe is this eggplant parmigiana recipe.

We Americans often shorten words down to make them easier to pronounce:

    • When referring to cheese, “Parmigiana” (Italian origin) is shortened to simply “Parmesan”. But somehow saying “parmigiana” just makes anything made with it sound fancier … and tastier.
    • “Aubergine” (British English) is known as “Eggplant” this side of the big pond <– I’m pointing to Texas. I’d rather refer to my walls being the color of aubergine than eggplant. Any day, hands down.
    • Shaking My HeadWhen in Italy “Rome” is “Roma,” “Naples” is “Napoli” and “Florence” is Firenze.” On my first trip to Italy in 2006 I had a full on adult melt-down in the Naples train station when I thought we couldn’t purchase a ticket to Florence … only to discover a few minutes later that Firenze and Florence were the same city. Finger to forehead! Still shaking my head to this day.

While I’ve spent much of my recent adult life researching and traveling Italy, I look for ways to incorporate the Italian romance language into my everyday life as often as I can, so while the use of “eggplant parmigiana” would appear to be on the decline according to Google Ngram Viewer, I can assure you this dish will be making a repeat appearance in my kitchen … and more importantly in my belly. :)

This dish hails from southern Italy’s regions of Campania and Sicily. Layers of cheese and tomato sauce? Count me IN!

foodie tips ~

❤  While the debate over whether to salt (sweat) or not salt your eggplant rolls on, this recipe doesn’t call for it. Once your eggplant is layered between tomato and cheese, even the discriminating pallet shouldn’t notice any eggplant bitterness.

❤  Love eggplant? Check out more of Mom’s recipes here at Betty’s Cook Nook using the nav at left!

i. ingredients

2 tablespoons | unsalted butter (Falfurrias brand butter, per Betty’s Mom “Nanny” – she is my grandmother)
½ cup | onion, chopped
1 clove | garlic, crushed
1 pound | ground beef chuck
1 can (~1 pound 1 ounce) | Italian-style tomatoes, undrained
6 ounce can | tomato paste
2 teaspoons | dried oregano leaves
1 teaspoon | dried basil leaves
1 ½ teaspoons | salt
¼ teaspoon | pepper
1 cup | water
1 tablespoon | brown sugar
1 large | eggplant (about 1 pound in size)
| cage free eggs, slightly beaten
1 tablespoon | water
½ cup | dried bread crumbs
1 ¼ cups | parmesan cheese, grated
¼ cup | salad oil (vegetable oil)
8 ounces | mozzarella cheese, grated

ii. what to do

1. Melt the butter in a large skillet. Sauté the onion, garlic and beef chuck until the meat is no longer red (about 5 minutes).

2. Add the tomatoes, tomato paste, oregano, basil, salt, pepper, brown sugar and the water; bring to a boil. Reduce heat and simmer, uncovered, 20 minutes.

3. Let’s get the oven preheating to 350°F. Lightly grease a 13″ x 9″ baking dish and set aside.

4. Wash the eggplant and leave the peel on. Cut the eggplant crosswise into slices about ½” thick and set aside.

5. In a pie plate, combine the eggs and 1 tablespoon more water; mix well.

6. Are you ready to bread? On a sheet of waxed paper, combine the bread crumbs with ½ cup of the parmesan cheese and mix well. Dip the eggplant slices into the egg mixture and coat well. Then dip into the breadcrumb mixture, coating evenly.

7. In a new pan sauté the eggplant slices a few at a time in 1 tablespoon of hot oil until golden brown and crisp on both sides. Add more oil as needed.

8. Arrange half of the eggplant slices in the bottom of the prepared dish. Sprinkle with half of the remaining parmesan cheese. Top each slice with half of the mozzarella cheese; cover with half of the tomato sauce.

9. Arrange the remaining eggplant slices over the tomato sauce. Cover with the rest of the parmesan, and the tomato sauce.

10. Bake, uncovered, 20 minutes. Arrange the remaining mozzarella over the top; bake 20 minute longer, or until the cheese is melted and slightly browned.

Yields 6 servings

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Eggplant Parmigiana Recipe From Betty's Cook Nook

A scan of Mom’s original recipe clipping.

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eggplant appetizer

An Eggplant Appetizer From Betty's Cook Nook
Olive (I love) This Dish

With over 100 Betty’s Cook Nook recipes under my foodie belt I was surprised that this is the first dish that calls for eggplant. I was also surprised that there’s a pretty healthy debate over whether eggplant is a fruit or a vegetable.

Mom loved squash, cucumber and pretty much anything fresh so without doubt eggplant is a welcomed guest at our family’s table.

My favorite part of this chunky tapenade style dish is the eggplant’s sidekick – the olive; it packs a lotta salty love that just warms the belly. Served on a chip or on the side, this savory dish gives your tongue one tasty ride.

Foodie Tips ~

  When I first read this recipe I was surprised to learn it was served cold. Try it cold and hot. Cold is great for summer chillin’ and hot is great for cooler months (my preference) … plus you can shave off the time for it to chill several hours. 1 … 2 … get in my belly!

  I had never heard of a “salad olive” before and gave up researching its origin – I think it’s basically the same thing as a green pimiento-stuffed olive. While this calls for whole salad olives, I could only find sliced salad olives at my HEB, so that’s what I used and I liked it. Want to learn more about olives? Take a spin at my well-respected foodie friends’ website at Zingerman’s.

  I don’t think you have to eat this app solo – experiment with it and find your “flavorite” ways to enjoy it. I ate spoonfuls of mine on a grilled chicken breast atop some pasta and found it made a tasty, chunky red sauce that really brightened up the dish.

An Eggplant Appetizer From Betty's Cook Nook

i. ingredients

1 medium | eggplant, peeled and diced
½ cup | green pepper, chopped
medium | onion, chopped
¾ cup | sliced mushrooms (go fresh)
2 cloves | garlic, crushed
¼ cup | extra virgin olive oil
1 can | tomato paste
¼ cup | water
2 tablespoons | wine vinegar
6-7 ounces | stuffed salad olives
1 ½ teaspoon | sugar
½ teaspoon | oregano
½ teaspoon | sugar
1 teaspoon | salt
⅛ teaspoon | fresh cracked black pepper

ii. what to do

1. Put the first six ingredients into a skillet. Cover. Cook gently, stirring occasionally.

What's That Cooking? Love!

2. Then add the remaining eight ingredients from above. Cover and cook 30 minutes.

3. Chill several hours (if you choose) then serve.

Feeds about 4-6 or more, depending on how you serve.

Here’s a scan of my Mom Betty’s original recipe!

An Eggplant Appetizer Recipe From Betty's Cook Nook

Cold Or Hot This Eggplant Appetizer Rocks