Ingredients:
1 large eggplant
1½ cups flour
½ cup cornmeal
1½ cups of milk
3 eggs
Dash of salt
Dash of black pepper
Dash of chili powder
Dash of garlic powder
Olive oil
8 oz. block of Monterey Jack cheese
½ cup of grated parmesan cheese
For the Sauce:
28 oz. can crushed tomatoes
5 cloves of garlic – chopped
1 onion - sliced
Healthy handful of fresh basil
1 tsp. of capers plus a little juice
½ cup chicken broth
5 sweet cherry peppers – sliced
9 oz. can of black olives – drained and chopped
Dashes of black pepper
Dashes of ground oregano
Dashes of red pepper flakes
Preheat Oven 350 degrees:
Wash the eggplant and slice in ¼ inch slices, with or without skin, depending on your preference.
Combine the flour and cornmeal in a shallow bowl and add the spices. In another shallow bowl place the milk and the eggs and beat.
Prepare a baking pan with a drizzle of olive oil.
Dip the eggplant first in the flour/cornmeal and then in the egg wash and back in the flour/cornmeal. Place on the prepared pan. Repeat this process until you are finished.
Bake until a beautiful golden color is achieved. About 20-25 minutes.
For the Sauce:
Heat a large frying pan with a drizzle of olive oil. Add the onion and garlic and sauté until the garlic is fragrant and the onion is slightly transparent.
Add the crushed tomatoes, chicken broth and seasonings. Add the capers, peppers and chopped olives. Gently simmer.
Building the Eggplant:
Prepare a baking pan with a drizzle of olive oil and spoonful of the sauce. Place the eggplant slices on the pan. Top with sauce, parmesan cheese and sauce. Place another layer of eggplant, sauce, cheeses and continue this process. End with the sauce and cheeses and a drizzle of olive oil.
Bake 350 degrees for 25-30 minutes.
Enjoy with Love,
Catherine
Chiara Giglio says
One of my favourite dish !Have a nice day Catherine, many kisses from Italy...
gi-gi says
Also one of my favorite dishes. Looks heavenly!
Pegasuslegend says
We love this..I make it once a week ...looks great
allotments4you says
Sounds really nice...I don't think I have ever seen large aubergines here though. Wonder if I could substitute it for courgettes??
Deb says
looks yummy..my hubby loves Italian food...
Tv Food and Drink says
Fabulous. I have so much fun working with eggplant - the color, the size, the consistency, and the way they take on the flavor of whatever they're with - thanks for the post! Gary
Lois Christensen says
I have not made eggplant parm in ages. Yours looks delicious! Hope you're having a nice Monday!
Joeshico says
Shirley and Pam are planning on eggplant parmesan this week-end. Eggplant recipe is very similar, but the sauce is much different. I'll pass this one on and see if they want to tackle a new sauce. Sounds great!
Dining Alone says
I haven't had this in years, yours looks amazing. Have a wonderful week.
Kim Garceau says
I love a good eggplant parmesan casserole, it is soooo good! You are making me hungry with this beautiful meal Catherine!
Sandee says
Yummy, and I've had my fair share of this fabulous dish.
Have a terrific day Catherine. 🙂
Tierney Felix says
Eggplant is really underused- I don't think I've ever cooked it but this recipe looks fabulous!
Loretta says
I have always loved this dish Catherine. This makes me want to get in the kitchen and cook! Lol. Looks so delicious...
Natasha Price says
An excellent eggplant parmesan recipe, I like the olives and capers and cornmeal here.
Joanne says
Mmm my favorite comfort food!
Maureen | Orgasmic Chef says
I love this dish. I've never used cornmeal when making it though so I'm eager to give that a try.
Guru Uru says
Can't say cornmeal does not sound like a delicious addition to this parmesan dish 😀
Cheers
Choc Chip Uru
EastCoastLife says
My husband would love this as he loves to eat eggplants. I would have to search for cornmeal in Singapore. 😛
The Café Sucré Farine says
Catherine, this looks delish, like something from a really good Italian restaurant!
Monet says
This is my husband's favorite meal! I can't wait to make it for him. Thank you for sharing!
Sutapa says
Yum yum...delicious dish dear...I would love to try it now..next time when you prepare this call me to join you!:)
love always!
Alida says
wonderful dish!!! Looks very nice. I make this every so often. It is a great favourite for the whole family. Ciao bella.
Katherines Corner says
Yum, Yum...did I say YUM? Hugs
drick perry says
so beautiful Catherine, lovely layers of great flavors and I love the fact that you use cornmeal in your batter... so gonna try your recipe for this divine dish
Olivia says
pin pin pin... such a dizzling recipe. I'm craving for it. gonna try this on coming weekend thanks for sharing and keep on sharing.
Norah says
Looks more like lasagne.I really appreciate that you shared this amazing post with us. This is a great recipe and super easy. This is my second time making this week lol. It’s definitely a good dinner option. my family loves it all the time. pinned for all the time.
Living the Gourmet says
Dear Norah, Thank you for visiting and thank you for trying my recipe and letting me know that you enjoyed it. I appreciate it with all my heart. Have a wonderful day. xo
Jally says
This food look so delicious and lovely. I really love it. Thank you for sharing this amazing post.
Henry says
It looks delicious, I'll try this on the upcoming weekend.
Liam says
This is to good recipe about the eggplant parmesan I am really enjoy this blog and try at home thanks sharing this article
hari says
Such a great recipe and amazing information thanks sharing this article about the eggplant parmesan
coffecinose says
amazing making much fun by following your content . If you dont mind can you pls explain some points in detail ?
Alice says
This recipe looks amazing.
jack says
Thanks sharing this article about the eggplant parmesan
vertigovisual says
This food looks so yummy and tasty. I really like it. Will surely try this at home. Thank you for sharing this article.
oliva says
Thanks sharing this article about the eggplant parmesan this is help us information
gbhouse says
wow this is really too good about the eggplant parmesan thanks sharing this article
Juliya says
I love this eggplant recipe. this is looking so delicious and yummy. I would love to make it at home. Thank you for sharing it.
tom says
This is really too good about the eggplant parmesan thanks sharing this article
hari says
Wow this is really too good about the eggplant parmesan thanks sharing this article
jolly says
Fabulous. I even have so much fun running with eggplant – the coloration, the dimensions, the consistency, and the way they take at the flavor of whatever they’re with – thank you for the submit!
jonson says
wow , its look so delicious and yummy . i must try this and its looks so easy to make at home. i love different recipes of Italian food. thanks for sharing this amazing article and delicious recipe of eggplant.
alex says
I love this eggplant recipe. this is looking so delicious and yummy. I would love to make it at home. Thank you for sharing this amazing article.
james says
wow, this looks so delicious and yummy eggplant parmesan. i just love this recipe. thanks for sharing this amazing article.
ketowa says
Such a great idea about the eggplant parmesan thanks sharing this article
cam says
I love this eggplant recipe. this is looking so delicious and yummy. I would love to make it at home. Thank you for sharing it.
hadi says
wow, this looks so delicious and yummy. i just love this recipe of eggplant parmesan. everyone would love to eat this. thanks for sharing this wonderful article and recipe of eggplant parmesan.
Buster R Allen says
This eggplant parmesan recipe sounds delicious and easy to follow! I appreciate the clear instructions for both the eggplant and sauce. The combination of spices and cheeses seem like they would create a flavorful and satisfying dish. Thank you for sharing, Catherine!
Jane says
This eggplant parmesan recipe sounds delicious and easy to make! I appreciate the clear instructions for both the eggplant and sauce. The combination of spices and cheeses seem like they would create a flavorful and satisfying dish. Thank you for sharing, Catherine!