Friday, April 30, 2010

Grandma Victoria's Eggplant Parmesan Pomodoro Recipe


I really can't decide which way I love better in this crunchy sub roll or a layered mile high style eggplant parm...both are so good!

The thinner cut eggplant is crispy but yet so tender. Fresh tomatoes sauce and cheese so delicious~




Amazingly enough there are so many versions of how different we all make eggplant, breaded, floured, plain, broiled, baked, fried. I have done them every way and love them all.
This one is pretty basic to us and simple. Grandma never measured anything so this is as close as I can get it. It's shook in flour, fried, and if they happened to make the baking dish without being totally being eaten first, then they become Parmesan. So here it goes I bring you our Roman way of Eggplant Parmesan, Grandma Victoria's version.
This has Traditional Sunday Sauce and grated Romano, Parmesan blended cheeses layer with mozzarella.




1 eggplant washed and sliced thick, leaving partial skins on striping effect(for sandwich slices cut much thinner and fry)

1 1/2 cups of seasoned flour
1 egg beaten with 1/4 cup water
seasoning, 1/2 teaspoon of each, salt, pepper,parsley, oregano, garlic powder, basil
1 pinch of fennel seed (about 1/4 teaspoon)
1 tablespoon minced fresh garlic
oil for frying
grated cheese long Parmesan and Romano blend
shredded mozzarella
favorite sauce
Heat oil in large fry pan. In a large plastic bag add flour and seasonings. Add eggplant slices to the egg mixture,(if you prefer a lighter coating moistened eggplant in plain water and shake in seasoned flour ) shake wet eggplant into the seasoned flour. Drop into hot frying oil about 1/2 inch of oil, fry each piece until golden brown. Spread out on paper towels to blot the oil.
At this point you are ready to layer the eggplant. Eggplant, sauce, cheese, Parmesan cheese mozzarella, then repeat. If you prefer to bake these, bake on a sprayed cookie sheet, dot with olive oil on each slice of eggplant at 425 degrees until golden brown.
Take several fried pieces and layer a greased baking dish, starting with one layer or eggplant, add sauce, grating cheese and mozzarella. Second layer, top with another layer and repeat, until all eggplant is gone. Top with more sauce mozzarella grating cheese. Bake until cheese is melted throughout and bubbly, around a half hour on 350 degree oven.....
For an eggplant sub, I cut thin slices of eggplant and fry till golden. Toast a sub roll butter on both sides and sprinkled with garlic powder. Top with favorite sauce, mozzarella, wrap in foil and bake until cheese is melted.

23 comments:

5 Star Foodie said...

Yum! Sounds just excellent, I need to make this very soon!

Trix said...

Poppa Trix would go NUTS for this, he is always lamenting the lack of a good eggplant parm outside of New York. SO I will bookmark this and give him this special treat one of these days!

Grumpy and HoneyB said...

I love eggplant parm and I love the sandwich! My son Chris and I share one from Little Italy every time we go there!

Greg said...

The sandwich reminds me of a panini I had in Italy. It had eggplant, portabella mushrooms, mozzarella and prosciutto. Bought it at the campo de fiori, one of my favorite places in Rome.

Jamie said...

My husband would go nuts over this recipe. His mother is Italian and makes very good eggplant parmesan. I have yet to make it myself though. One day I'll surprise my husband.

Cookin' Canuck said...

Thank you (and Grandma Victoria) for this amazing looking recipe. What a sandwich!

denise @ quickies on the dinner table said...

I'd definitely take the sub - GORGEOUS!!!

denise @ quickies on the dinner table said...

I'd definitely take the sub - GORGEOUS!!!

MaryMoh said...

This is a new way of cooking eggplant. It looks very delicious. Would love to try some day.

Cleo Coyle said...

I just love eggplant parm. and your photo and recipe have my mouth watering. I especially love the fennel seeds in your recipe - I have not seen that before with eggplant and it's a superior idea! :)

~Cleo

Drick said...

wow, two great versions for eggplant - that sauce is just something else ... and when you mentioned slicing them so thin and frying, I immediately thought of eggplant chips, but I don't think they would ever get really crisp...do you think if you salted them to leach out the water, would that work?

Anncoo said...

Very creative and sounds excellent!

citronetvanille said...

I think that's what I would eat if I had a huge hunger, perfect comfort food! Great recipe Claudia, and you know what I think about Grandma's recipes, they're the best!

alison said...

sounds so delicious ,claudia!and looks amazing!

AppleC said...

Excellent recipe. I love it. I bought two small eggplants which I intended for something else but now I have a feeling the plan has changed.

Mother Rimmy said...

I don't use eggplant as often as I should. I'll give this a try. It looks absolutely mouthwatering!

comfycook said...

This looks yummy delicious. I haven't made eggplant in a while. Was getting tired of it. This has made me ready to get back to it.

I am so glad you posted this. Thanks.

redkathy said...

I really get need to buy some eggplant, this looks so delish. I haven't had eggplant for quite some time.

Cinnamon-Girl said...

I love eggplant parm too - any way it's prepared but my most favorite is when it's fried. I never had it on a hoagie like this - looks delish!

Cinda said...

I love eggplant and this looks so yummy. You were very lucky to have such a talented grandmother.... her cooking talents live on through you. Thanks of sharing them with us.

Claudia said...

Always had it fried - and now I bake them. Never put them on bread -will need to rectify that!

Emily Malloy (formerly Ziegler) said...

This post made my day.

Bridgett said...

One of my favorites!