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To help make the holidays easier on you, we are working with Big Lots to showcase how to create a simple, yet stunning holiday meal.
There is an old bit of culinary rhetoric that asks whether a prime steak is still a prime steak if it is served on the lid of a trash bin. The answer, of course not. Then there is the trope about the taste of 'fine' wine increasing in proportion to its price and the designation on the bottle. In other words, presentation is everything because it effects 'how' the dish is perceived before if it has even been tasted. The same holds true with parties, restaurants, or even a simple dinner party.
Presentation is the key.
Like simplicity, elegance is its own virtue. It is that invisible barrier that separates the gentleman from the brute, that special 'quality' that transforms a bland weeknight into an unforgettable evening. In short, to put it plainly, if Falcons from Malta are the 'stuff' dreams are made of, elegance is the quality memories are made of.
That is precisely what I was thinking with this "Early Season" table setting I decided to put together for my brothers, both of whom have been having an unfortunate year thus far. To start things off, I needed table settings and decorations, and decided to pick them up while on a supply run to Big Lots. I wanted this to be as seasonal as possible without being gaudy or 'cheesy.' Instead, I wanted to capture the best the season has to offer, while still keeping things simple, and I knew the selection at Big Lots would allow me to put together exactly what I had in mind (please note however styles and assortment vary by store).
To do this, I decided to use a bold red theme, employing a chiefly red plaid tablecloth complemented by deep maroon place settings. I then assembled a centerpiece with seasonal red flowers in a clear vase which I filled with decorative red paper as shown below. To complete the scene, I strung white lights along the bay window beside the table, and finished the setting with seasonal napkins, plates, and bits of floral decorations.
However, while presentation maybe everything, it runs only eye deep. To compliment the setting, I wanted a 'warm' and 'hearty' meal, but not something one would necessarily expect for such a decidedly 'Christmas Theme.' To achieve this, I put together a rustic eggplant parmesan, and paired it with artisanal bread and infused oil.
Baked Eggplant Parmigiana
- Total Time: 1 hour 10 minutes
- Yield: 6 1x
Ingredients
- 2 eggplants, peeled and sliced
- 3 - 4 bell peppers, charred and sliced
- 2 cups Italian style bread crumbs
- 1 bunch of Italian parsley, chopped
- Handful of fresh basil leaves, chopped
- 16 oz. mozzarella, shredded
- Grated Romano or Parmesan cheese
- 24 oz. jar of your favorite red sauce or homemade sauce
- 1 egg plus 1 cup of milk, for egg wash
- Olive oil
Instructions
- Preheat Oven 350 degrees F.
- Char the bell peppers on a dry griddle; cool and slice
- Dip the eggplant first in the egg/milk wash then in the breadcrumbs and place on a baking sheet.
- Drizzle the eggplant slices with olive oil and bake until slightly golden in color; approximately 20 – 25 minutes.
- Drizzle a baking dish with olive oil and place a spoonful or two of sauce at the bottom of the baking dish.
- Layer the baking dish with the eggplant, sliced peppers, grated cheese, shredded mozzarella, chopped parsley, basil and sauce. Repeat this process until all of the eggplant is used and finish with mozzarella cheese and a drizzle of olive oil.
- Bake in a 350 degree oven for 25 – 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Main
Needless to say, everything turned out exactly as I had hoped.
What are some of the ways you make the season memorable? What are some of your favorite decorating tips? We would love to hear from you.
For more holiday inspo check out Big Lots on Pinterest and Instagram!
Enjoy with Love,
Catherine
xo
Manila Spoon says
Catherine, I love your table setting - pretty festive and elegant indeed and with that delicious Eggplant parmigiana on the table - the party is complete!!!
allie @ Through Her Looking Glass says
Dear Catherine, This recipe takes me back in time. My mom made us Eggplant Parmigiana growing up. The recipe came from the Providence Journal in RI and was published as Governor J. Joseph Garrahy's favorite recipe. It was delicious. I would love to try your recipe, it's been years since I have tasted this dish. Have a beautiful weekend with your family. XOXO
David @ CookingChat says
you really know how to add some elegance to some simple classics! have a great weekend.
Sharon lineman says
Your recipe looks and sounds great! How do I save it on my iPad? I am not tech savy????
debbie says
One of my favorite dishes! Love this! Thanks for posting.
Dottie Sauchelli-Balin says
Dear Catherine,
I love your decorations and this recipe is awesome. Everyone loves Eggplant Parm. I love the addition of the green peppers. I don't make mine with the peppers, but I think I will try this..Everyone loves the peppers so it will make a wonderful addition to this dish. You are correct that presentation is what it is all about. I am having my whole family at my house on Sunday for my parents "64" wedding anniversary..and I have been looking through my things to see what will be my dishes and platters to present my dishes. The whole thing, the table cloth to the spoon you use. Thanks for sharing this recipe..printed it out and have to try this one...Have a blessed week dear friend..
Dottie 🙂
Angie@Angie's Recipes says
I adore parmigiana too. This looks so delicious, Catherine.
manu says
Wonderful and delicious!
I love parmigiana.
xox
Ashley @ Wishes & Dishes says
I love how fancy this looks! I'm going to try this for my next dinner party.