A small dent has been made in the pile of eggplant. The day started with peeling and slicing about 10 eggplants, salting them and letting them drain for an hour or so. While they were draining, tomatoes were peeled, cored and seeded. Onions, peppers and garlic were chopped and sauteed. Tomato sauce simmered all morning. Mushrooms were washed and sliced and sauteed, then added to the tomato sauce.
Mushrooms
The cheese mixture was made, which consisted of 3 of the 15 oz. containers of ricotta cheese, two packages of grated Parmesan cheese, one package of grated Mozzarella cheese, 8 eggs, a bit of pepper, chopped parsley and basil.
The eggplant slices were rinsed and drained well, then browned in olive oil
An assembly line was set up on the counter.
Ready to Begin Assembling
A little tomato sauce with mushrooms was spread into the bottom of the pans, then a thick layer of eggplant, then a layer of cheese mixture, more eggplant, topped with sauce and chopped basil.
Eggplant Parmesan
We like our eggplant parmesan to have lots of eggplant, a good bit of cheese mixture and be a little skimpy on the tomato sauce. Each of these containers should provide enough for at least two dinners and maybe one lunch. We’ll have one tonight, along with grilled steak, sauteed potatoes and salad. Then we’ll have the leftovers with our roasted chicken on Friday night and there should be a small amount left that would be heated up for lunch one day.
Nine containers went into the freezer and one stayed out for dinner tonight. A reader sent me a recipe for ratatoulle and I’ll make that tomorrow since I still have plenty of tomatoes, eggplant, squash, onions and peppers.
Rebecca in SoCal says
I was hoping to see that you know about acidic tomatoes eating into aluminum, as mentioned by a commenter yesterday. I have had aluminum foil dissolve into tomato sauce, meaning I was eating aluminum! Not only does it taste bad, it has health implications. Admittedly, those pans are heavier than foil, but may I suggest you take out the dishes, when frozen, and insert plastic wrap between the food and pan?
JudyL says
In the morning, I’ll pop them out of the foil container, wrap them in plastic, line the foil bottom with parchment paper, and then put the plastic wrapped food back in the container. I think most of us have had tomatoes react with foil at least once!
Debbie Rhodes says
This looks and sounds yummy. Wish my husband would ear something like this. Good job!!
Angie in SoCal says
Sounds yummy, Judy – sounds just like my recipe except I use mozzarella cheese slices and no ricotta. I love eggplant and am always collecting recipes to use it. Here’s one I found recently that is easy and yummy: http://www.azcookbook.com/eggplant-rolls-badimcan-borucuqlari/ I brown my eggplant slices in the oven by just brushing them with olive oil and then broiling them for a few minutes. I can’t fry worth a dern.
Sonya wood says
I have never eaten eggplant, this looks really good, I just may have to try it. Thank for the tip on the tomatoes reacting to foil. I cook a lot and hadn’t had that happen.
Teri Jordan says
It sounds good…..what do you do with the 8eggs?
Janice Stockwell says
If you have an excess of eggplant, Baba Ganoush is a great way to use it. A great spread on pita bread or whatever you’ve got. Lots of recipes for it on-line.