Wednesday, November 26, 2008

Thanksgiving Day Eve!

Eggplant Parmesan-Our Way!

It's been a busy couple of days in our house! Not only are we getting ourselves ready for Thanksgiving but our oldest daughter just tested and passed her blue/brown belt in karate!

Tying on her new Blue/Brown Belt!!!

As is our family tradition with a slight change, the dinner that night is all about her. Usually we go out but due to the fact that we have so much going on I decided it would be easier and an earlier night for them to make her a favorite meal. Her absolute favorite meal is Eggplant Parmesan but without the tomato sauce (tomato hater!). I didn't take pictures of hers as it's pretty straight forward. Use all the layers but don't use sauce and add more goat cheese! I made this the day before and cooked it off and just heated it up for us the next night. Worked out perfect and Italian always tastes better the next night!

Eggplant Parmesan-Our Way!!!


3 medium sized eggplant or 4 small
2 cups Italian breadcrumbs
1/4 cup grated parmesan cheese
1 tsp black pepper
1 Tbsp granulated garlic
1/8 tsp cayenne pepper
1 Tbsp oregano
1/2 tsp paprika
1/2 tsp white pepper
5 eggs
1/4 cup of milk
10.5 oz of goat cheese cut into 1/2 inch slices (we love goat cheese so we use large ones - 10.5 ounces but use what you like)
1 lb of shredded mozzarella
2 jars of your favorite spaghetti sauce
Canola or vegetable oil (for frying the eggplant)


  • Preheat your oven to 375°
  • Wash and remove the stems from the eggplant. Slice the eggplant lengthwise about 1/2 inch thick.
  • Mix all of the dry ingredients together. This will be your breading for the eggplant.
  • Mix eggs and milk together to make your wash.
  • Preheat a skillet or fry pan with about 1/2 inch of oil (this will vary depending upon the size of your pan) on med-high.
  • Dip each slice of eggplant in your wash and then in the breadcrumbs.
  • Cook each slice until browned. Flip them and brown the other side. Remove from pan and place each slice on a rack to drain.
  • In a small 8x8 casserole dish you will need to start layering your ingredients. Start with a thin layer of sauce to prevent sticking. Add a layer of eggplant. You will need to have these overlapped. On top of the eggplant you will use about 2/3 of the goat cheese. Cover with about 1/3 of the mozzarella and about 1/3 sauce. Top with another layer of eggplant. This is the last layer so you will want to use up all of your ingredients. On top of the eggplant layer the goat cheese, the last of the sauce and top with the remaining mozzarella.
  • Bake this in your preheated oven for about 45 minutes or until bubbling and browned.
  • Allow to rest for about 10 minutes, cut and serve!
Sliced eggplant-skin on and not salted and drained

Post fry and layered in casserole dish over sauce and mozzerella

Goat cheese sprinkles! This is topped with sauce and more mozzerella!

As Always...

Happy Entertaining!!!



Anne Coleman said...

Everything looks so good! Your daughter looks adorable in her outfit. CONGRATS to her again!

Elle said...

Aww, good for her--and congrats! The eggplant looks wonderful!

glamah16 said...

I am impressed she likes eggplant and without it being smothered in sauce. Also was she the only gorl in the class? She eats healthy and can take care of herself!Congrats.

Anonymous said...

That looks so good!! I love Eggplant Parmigiana but have never made it myself. That's one of my goals for next year! And tell your daughter she's awesome! :-)

Peter M said...

Judy, that's a perfect slab of Eggplant Parm. and the fried eggplants look perfect too!

Again, congrats to the "chop-chop" daugther who shouldn't be messed with.

MrOrph said...

Congrats to the little one. That is quite an accomplishment!

As is that eggplant Parmigiana. Wow!

MrOrph said...

Congrats to the little one. That is quite an accomplishment!

As is that eggplant Parmigiana. Wow!

Valerie Harrison (bellini) said...

Happy Thanksgiving to you and your family Judy. Congrats to your daughter on her accomplishments as well. The special dinner was truly a great perk:D

Thistlemoon said...

I LOVE goat cheese with eggplant parm! What a great dish Judy! Congrats to your daughter as well! :)
Happy Thanksgiving No Fear Family!

Mike of Mike's Table said...

Congrats to your daughter and that looks like quite a dish! Anything parm is a definite comfort food in my house.

Judy@nofearentertaining said...

Thanks Anne!!!

Thanks Elle!!!

Hey Courtney-She loves eggplant. There are a couple of other girls in her class, which helps!

Oh Nicole-Thank you. Eggplant Parm is so easy to make and It freezes well so make extra!!!

Hey Peter-It tasted perfect too! Thanks for the grats!

Thanks so much MrOrph!

Hey Val-Thank you!!

Hey Jenn-Happy T day to you to my firend!

Hey Mike-It is quite a dish and thanks for the grats!

Unknown said...

That looks awesome:) I wish I could get a slice of it:) Very good photos:) Thanks for sharing this recipe:)

Anonymous said...

Oooooh, Judy! that looks SO yummy. Congrats to daughter on her new belt! Hai! :)

Aggie said...

This looks so good Judy, I love goat cheese and eggplant, never had it together but sounds wonderful! Hope you had a nice Thanksgiving!