This recipe alone is the reason I am not vegan. Eggplant parmesan is one of our family favorites, and in my humble opinion tastes better the next day! making eggplant parmesan is also a great way to get your kids into the kitchen and have them help you assemble a meal, or even make their own!
I have included step-by-step directions to make this eggplant parmesan with pictures! It was so good, I just had to share.
2 medium eggplants (long and skinny)
4-5 cups marinara sauce
3 cups mozzarella cheese
3 cups Italian style bread crumbs
½ cup parmesan cheese
3 tbsp. all-purpose flour
salt and pepper
- Peel egg plants with a very sharp vegetable/potato peeler. The skin can be kind of tough, so making sure that you use a sharp peeler is important.
- Carefully using a mandolin slicer, slice eggplants into rounds. I like to use the thick blade on my mandolin – it’s not too thick, but not paper thin either.
- Preheat a shallow skillet or a deep fryer to 375 degrees.
- Set up a breading station by combining bread crumbs, parmesan cheese, flour, salt and pepper in a cake pan, and beating eggs in a separate cake pan
- Dip eggplant in egg, and then into bread crumbs, being sure to completely coat. Transfer breaded eggplant pieces to a sheet tray and let dry up a little bit – just about five minutes before frying.
dip in eggs first
then dip in breadcrumbs
let sit on a cookie sheet for about 5 minutes before frying
- Fry eggplant on each side for 2-3 minutes, or until golden brown.
- Transfer to a plate lined with paper towel or with coffee filters.
- Once the eggplant has cooled, and you’ve snacked a little bit – oh, maybe that’s just me, assemble your casserole.
- Preheat an oven to 375 degrees.
- Place a couple spoonful’s of sauce in the bottom of your dish and add a layer of eggplant.
- Top eggplant with sauce and then cheese.
then layer in egg plant
top eggplant with a layer of sauce
top sauce and eggplant with mozzarella cheese
- Continue layering eggplant, sauce and cheese until you reach the top and finish up the top layer with cheese.
- Bake for 30-40 minutes, or until the top is golden and bubbly.
- Serve with pasta, and enjoy!
cheesy and saucy baked eggplant parmesan
Anthony did a great job making his own eggplant parmesan. We walked him through the steps, and then baked it up for him. He ate the whole thing!
What is your favorite “parmesan” dish? This hands down is my favorite!
1 lb pasta (of your choice – I like penne)
1 cup prepared spinach pesto
2 tbsp butter (optional)
- Cook pasta in a pot of salted water until al dente. Drain
- Place pasta in a large bowl, and mix in butter (if using) then top with pesto. Mix to make sure all of the pasta is coated with pesto.
- Serve with crusty bread.
4 cups elbow or small shell macaroni, uncooked
2 1/2 cups shredded cheddar (I like it sharp)
1 cup shredded cheddar cheese for top
3 eggs, beaten
4-5 tbsp butter
1 heaping tbsp all-purpose flour
2 1/2 tbsp butter
1 cup milk
1 1/2 cup Velveeta, cubed
Salt and Pepper
- Preheat oven to 375 degrees.
- Boil pasta in salted water until al dente
- While pasta is boiling, melt butter and whisk in flour until sandy. Add milk and whisk until smooth Bring to boil and let simmer 10 minutes. Once mixture is thick, add Velveeta and stir until smooth.
- When pasta is cooked, drain and put in large bowl. While pasta is still hot, stir in shredded cheddar.
- Stir in eggs and butter.
- Mix in cheese sauce, and pour into 9×9 butter dish
- Top with 1 cup of shredded cheddar and bake for 40-45 minutes.
1 box (4 cups uncooked) elbow macaroni
1 lb Velveeta
2 cups shredded cheddar
1 cup half and half
1 cup milk (whole is best!)
1 stick plus 3 tbsp butter
1 tsp black pepper
1/2 cup all purpose flour
1 tsp ground mustard powder
1 – 1 1/2 cup crushed goldfish or cheese-it crackers
- Get a big ‘ol pot of salted water on the stove. Youre going to want to cook 1 box of elbow macaroni. Cook al dente.
- Cube up and shred your velveeta and cheddar cheese. 1 lb velveeta and 1 1/2 cups of cheddar cheese.
- Then, I started to make my rue.
- I melted one stick of butter (this made a biggggg ol batch… I’m feeding about 15 people) and whisked in 1/2 cup of all purpose flour.
- Once it turns nice and brown and bubbly, add 1 tsp mustard powder.
- Then slowly add your 1 cup of half and half (or heavy cream if you have it)
- Once it gets nice and thick (will kind of look like country gravy), pour in milk and whisk.
- Take your measuring cup from the flour, and scoop out 1/2 cup of your milk mixture, and add it to one beaten egg. Beat like the dickens to ensure that you don’t scramble your egg. Pour that egg back into your milk ,and whisk.
- Add velveeta.
- Whisk, whisk, whisk until it is creamy and melted. Turn off heat and stir in black pepper.
- Okay, so by now your pasta should be cooked and drained. Mix in 2-3 tbsp butter, cubed and 1/2 cup shredded cheddar into cheese mix, and slowly add in pasta.
- I say slow so that the hot cheese sauce doesn’t jump up and give you a gnarly burn.
- Pour into a buttered casserole dish.
- Now, crush up some goldfish crackers, or cheese-its. We use goldfish because Anthony always has them around lol. Use about 1/2-1 cup worth, and mix with 1 1/2 cups shredded cheddar.
- Sprinkle this over the top of your mac and cheese.
- Bake for 40 minutes, or so until the top is brown and crunchy and the middle is bubbling!
2 cups wide egg noodles
2 tbsp butter
1/8 cup grated Parmesan cheese
- In a large pot, boil pasta in salted water.
- With heat on low, add pasta back to pot with melted butter.
- Stir in Parmesan cheese.
2-3 sweet potatoes
9 tbsp butter, divided
2-3 cups all-purpose flour
1 tsp ground nutmeg
1 1/2 cup ricotta cheese
3/4 cup Parmesan cheese, grated
1 tbsp ground sage or 3 leaves fresh
2 tbsp honey
- Preheat oven to 450 degrees.
- With a fork, poke holes all over the potatoes. Bake potatoes for 40-50 minutes, depending on size.
- Scoop flesh out of the potatoes, and mash with 1 tbsp butter.
- In a separate bowl, mix ricotta, parmesan, salt, honey, nutmeg and potatoes.
- Stir in flour 1/3 cup at a time until a soft dough forms.
- Roll into a brick, and divide into equal pieces. This recipe makes about 6 sections.
- Roll each part into a long snake, about 1/2″ in width.
- With a knife, cut about 1/2″ bites.
- Roll the pieces along the back of a fork. This is optional, but is traditional of gnocchi.
- Set on a baking sheet lined with wax paper.
- In a large pot, bring salted water to a boil.
- Drop in about 20 gnocchi at a time. Once they float to a top, use a slotted spoon, and remove to a baking sheet to cool.
- You can serve this gnocchi with browned butter and sage by melting 8 tbsp butter in a large skillet, and adding the sage. Brown butter, by letting it cook for about 10 minutes. Toss in the gnocchi, and cook for about 5 minutes, until heated through.
Pad Thai (or Phad Thai) is a classic street food of Thailand. It is simple, balanced and easy to make. This dish is complex in flavor and not oily or heavy. The sauce makes plenty, so you can freeze the leftovers and use it another time!
For Pad Thai Sauce:
2/3 cup tamarind concentrate (or ½” chunk tamarind paste soaked in 2/3 cup water and strained)
2/3 cup white vinegar
1/3 cup soy sauce (low sodium)
1/3 cup fish sauce
¾ cup brown sugar
3 tbsp garlic powder
¼ cup Sriracha chili sauce (or more if you like it spicy)
For Pad Thai:
8 oz (half package) rice noodles
5 tbsp oil
3 large eggs, beaten
2 cups shrimp, or chicken or beef, or pork, optional (if using pork, chicken or beef, partially cook separately first in a separate frying pan)
3 cloves garlic, minced
¾ cup pad thai sauce
2/3 cup diced, fried tofu (half package of firm tofu)
2 green onions, finely chopped
1 cup mushrooms
2 cups bean sprouts, divided
1 cup roasted peanuts, divided
- Soften rice noodles by placing them in a large bowl and covering with extremely hot tap water. Let soak for 30 minutes, or until soft. Drain and set aside.
- To make Pad Thai sauce, place all ingredients in a small pot and bring to a boil. Reduce heat, and let simmer for 15-20 minutes, until thickened a little.
- To make Pad Thai, heat a wok, or large skillet over high heat.
- Add the oil, and swirl to coat sides. Add eggs and stir fry for a minute.
- Add raw shrimp, or partially cooked chicken, pork or beef, and cook for 3 minutes.
- Stir in garlic and rice noodles. Stir fry for 30 seconds to one minute.
- Add Pad Thai sauce, and let boil to cook the noodles.
- Stir in the tofu.
- When noodles are tender, stir in green onions and 1 cup of bean sprouts and ½ cup peanuts.
- Remove from heat, and place in a large serving bowl and garnish with remaining cup of beansprouts and remaining peanuts. Garnish with a lime wedges.
This is an Asian condiment similar to soy sauce, but thinner. It is made from fermented and pressed anchovies and a defining flavor in Thai food. It is easily found in any Asian market, and in most large grocery stores.
Tamarind is a sour paste made from the pulp inside the seed pods of the tamarind tree. It is typically used to flavor sauces. You’ll find this in Asian markets.
There are two types of rice noodles, flat and round. They are often soaked in warm water before cooking, and are available at many grocery stores and of course at Asian markets.
This hot sauce is actually named for a small seaside town in Thailand, Si Racha. It includes chiles, salt, sugar and vinegar and is used as a condiment. It is widely available at grocery stores, and at Asian markets. Substitute it next time you use hot sauce.
Ricotta cheese makes a light and tender gnocchi base. Make sure to use the whole milk ricotta in this recipe. A small amount of flour and panko breadcrumbs help keep the gnocchi light in texture. After forming gnocchi, cook immediately, or refrigerate and cook within 24 hours or freeze in a single layer on a sheet tray (they will keep for about a month).
1 (15 oz) container whole milk ricotta cheese
1 large egg
4 tbsp finely chopped basil (optional)
1 tsp kosher salt
¼ tsp pepper
6 tbsp all-purpose flour
½ cup plus 2 tbsp Parmesan cheese
½ cup panko bread crumbs
- Line a colander set over a large mixing bowl with cheesecloth. Place ricotta in lined colander and let drain in the fridge for one hour
- Place the drained ricotta in the bowl of a food processor with a metal blade. Process in pulses until the ricotta is broken down into fine grains (this may not happen, and that is okay, just add more flour later on)
- Transfer ricotta to a large mixing bowl and stir in egg, basil (if using), salt and pepper with a silicone spatula.
- Gently fold in parmesan and panko.
- Add flour, one tablespoon at a time, until it forms a moist, smooth dough. If the dough is still sticky, add flour ½ tablespoon at a time
- Cover bowl with plastic wrap and place in the fridge for 15 minutes.
- Place chilled dough on a lightly floured work surface and use a bench scraper to cut dough into four equal pieces.
- Roll each piece into a ball, and then into a long rope about ½ inch in diameter.
- Using the bench scraper, cut the rope into one inch pieces.
- Roll each piece over the back of a fork or over a gnocchi paddle. (Here is a great video on YouTube of how to roll the gnocchi on a fork)
- Place rolled gnocchi on a lightly floured baking sheet and cover with a kitchen towel.
- Let gnocchi sit for at least 30 minutes before cooking.
- To cook, fill a large pot with water, add lots of salt and bring to a rolling boil.
- Cook gnocchi in batches, about 15 pieces at a time. Drop gnocchi into water, one at a time, and cook until they rise to the surface, and cook another 2 minutes.
- Use a slotted spoon, or spider and transfer gnocchi to a large serving bowl. (I place mine in the oven set to 200 degrees to keep the gnocchi warm)
- Serve cooked gnocchi with tomato sauce, tomato cream sauce or pesto.