September 26, 2014

Foodie Friday Heritage Appreciation: Baked Eggplant Parmigiana

It’s time for another Foodie Friday link up! Iโ€™m linking up with Montana from Pretty Lilโ€™ Mudder, Emily from Whatever Floats Your Oats, Esther from Chocolate Runner GirlFarrah from Fairyburger and Annmarie from Fit Foodie Mama to create awesome healthy recipes each week!  Can’t wait to see what everyone’s making for their Heritage Appreciation Meals.

I’m Italian on my father’s side.  My grandmother was from Termini Imerese in the Sicilian Islands and my grandfather was from Campobasso.  


On my mother’s side, my grandmother was American Indian (Cherokee) and my grandfather English.  We spent more time with my Italian relatives, so I grew up eating mostly Italian Sunday Suppers.  Although my grandmother was Indian, she lived in the south and ended up with a knack for making the best macaroni and cheese and biscuits and gravy you ever had.  

My absolute favorite dish of my Italian grandmother’s was her eggplant parmigiana.  Of course, she fried the eggplant in lots of oil, so I’ve made mine healthier by using fresh bread and baking the eggplant.  I also added some protein by using a white bean marinara sauce. Lastly, because they are small, they are quicker to tenderize, so I’ve switched the recipe to the Japanese eggplant (don’t tell her….she’ll probably roll over!).


 After slicing the eggplant, place it in a colander and salt it.  Leave it sit for 30 minutes.  This will pull the excess moisture out and keep your recipe from being soggy.  Pat each piece dry before moving to the dredging stage.


Pulse your bread in a food processor type machine of your choice.  Add Parmesan cheese and Italian seasonings.


Dredge the eggplant in almond milk and then the breadcrumb/Parmesan mixture.  Place on an olive oil sprayed aluminum foil lined baking sheet.  Broil for 3-4 minutes on each side. 


 Begin layering the dish.  Place marinara sauce on bottom, followed by eggplant, then marinara, then cheese.  Continue layering until baking dish is filled.  


Top with cheese.


Bake for 15 minutes.


Of course, you didn’t think I wasn’t going to serve pasta with this now did you!?  I love these tagliatelle noodles and they cook so fast!


Serve the eggplant parmigiana with a side of pasta and white bean marinara.


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7 Comments on “Foodie Friday Heritage Appreciation: Baked Eggplant Parmigiana

Emily @ Whatever Floats Your Oats
September 26, 2014 at 9:10 am

Yum! This looks delicious! I’ve never heard of white bean marinara sauce but it sounds great!

September 26, 2014 at 12:31 pm

White bean marinara sounds awesome!

I bet there are a bunch of substitutes/changes I’ve made to classic recipes that would make my parents recoil in horror, hahaha. ๐Ÿ˜ก

September 27, 2014 at 12:30 am

Yum! I love it! And white bean marinara sounds amazing ๐Ÿ™‚

September 27, 2014 at 8:08 pm

Awww this reminds me of my Nana! She used to make this dish- unfortunately her recipe was lost when she passed, but I don’t think she’d mind if I used yours ๐Ÿ˜‰

September 28, 2014 at 3:59 pm

This looks fantastic and I love the idea of a white bean sauce! So yummy!


[…] 6)  My Eggplant Parmigiana  […]

January 15, 2016 at 2:26 pm

Still looks as yummy as it did the first time I saw it!!! ๐Ÿ™‚


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