Eggplant Feast.

I adore Eggplant Parmesan. I don’t like it at restaurants too often because it tends to be mushy and more of a lasagna or casserole. I love Danine Poirier Eggplant Parm, which also means I love Danielle Montville’s because that is her daughter. It is these two lovely Greek ladies that have taught me to master it. I actually didn’t even realize mine was good in comparison until a friend that claimed NOT to like it came to visit and enjoyed it. So here below are my recipes for this families favorite pasta sauce to my (ahem.. Danine’s) eggplant preparation.

Pasta Sauce

  • 2 lg cans of tomato sauce, the better quality the tomato sauce the better I prefer one without anything but tomatoes.
  • 1 tbs tomato paste
  • 1/2 cup chicken stock
  • 1 med white onion, minced
  • 1 green pepper, minced
  • 2 carrots, minced
  • 2 celery stalks, minced
  • salt and pepper
  • oregano to taste
  • italian sweet and hot sausage

Sautee all the vegetables in olive oil until softening in a large dutch oven. Let them begin to brown and add 1/2 cup of chicken stock.  Turn heat to low and add two cans of pasta sauce and tomato paste. Let cook on low heat until bubbling and then add sausages. Cook for until sausage is cooked through, or as long as you want.


  • 1 lg or 2 sm eggplants
  • sea salt
  • 1 egg cut with water
  • 1/4 cup flour
  • 1/2 cup plain breadcrumbs
  • 1tbs garlic powder
  • 1 tbs onion powder
  • pepper
  • canola oil

Cut eggplant into 1/2 inch thick circles and lay out on a paper towel. Sprinkle with sea salt and let sit out for 1 hr or more. This should pull the water out of the eggplant to keep it from becoming too soggy when you fry it. Mix the breadcrumbs, flour, pepper, garlic and onion powder on a large plate or shallow dish. Mix egg and water in a shallow bowl. Coat the eggplant in egg and then breading. Place about an inch of canola oil in a large skillet and heat on medium or until when a wooden spoon handle is placed in the oil bubbles rise. Fry a few eggplant slices at a time. Don’t crowd the pan or they won’t crisp as quickly. I also like to keep the oven on around 250. I place the cooked eggplant on a plate until it’s about time to eat and then place them back in the oven. Some with cheese and some without.

We serve with pasta and salad, and for the adults a good bottle of red!


10/08/2011. Italy. Leave a comment.

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