“It’s hard to forget someone who gave you so much to remember”
Another fond memory that I have of my grandmother is her eggplant parmesan. It was my favorite food that she made. I would ask her to make it for me all the time. It was a mixture of all these wonderful tastes. Hers was like no other, not even my dad’s could compare to hers. Mama would peel and slice the eggplant the night before and put it between paper towel to get out all the moisture; and she cut them nice and thin. She would also make her “quick sauce,” which was so full of flavor with the basil, and all the seasoning. Just thinking about it makes me miss her so much more. Making this recipe is a lot of work, but well worth it. I hope you enjoy it as much as my family does.
Mama’s Eggplant Parmesan
- 2 large eggplants, peeled and sliced
- 10 eggs
- 4 garlic cloves, minced
- handful of parsley
- salt, pepper, garlic powder to taste
- ricotta cheese
- parmesan cheese
- vegetable or canola oil,
Peel and slice eggplant in thin slices. In a bowl, combine eggs, minced garlic, seasoning, parsley, parmesan cheese. Dip both sides in egg mixture, add to heated oil cook on both sides. I put paper towel on a dish and put the cooked eggplant on it, repeat and layer a few eggplant with the paper towel in-between. While the eggplant is cooking, make your sauce. Start to layer the eggplant in a casserole dish, add ricotta, parmesan cheese and sauce, repeat the layers until you run out of eggplant slices. Top with sauce and more parmesan cheese, place in oven and bake on 350° for 25 minutes or until bubbly.