From my kitchen to yours !
Inspired Cooking withMargie Morelos-Galvan
Eggplant Parmesan Bake
Images by Sara Morales
spend my days and evenings cooking for other people . Food is more than my passion and my
I job — food is my life . Yet , I am also a busy mom , wife , daughter , sister , and friend . Because I love
entertaining , I get the most joy when I am feeding the people I love . With the chilly winter weather in full effect , being in my own cozy kitchen with some kind of comfort food in the making for friends and family just feels good .
In this issue we ’ re making Eggplant Parmesan in a less traditional form . I call it Eggplant Parmesan Bake , and it ’ s one of my favs !
I ’ ll admit I wasn ’ t always a lover of eggplant . But like most foods — if prepared properly — eggplant can be transformed from an “ Ehh ” food into a “ Wow ” food . That was my experience — I was reintroduced to the beauty and joy of cooking with eggplant and became a believer . Nowadays , I adore the eggplant .
Look I get it — we don ’ t all have five hours to prepare a full gourmet style dinner every evening . And , let ' s be real – not everyone enjoys cooking the way I do . However , I ’ ll let you in on a little secret : you can fool people with this recipe . Let them think it took hours to prepare . I promise it is equally delicious as traditional Eggplant Parmesan , and you ’ ll complete it in a much shorter amount of time .
Traditionally , the eggplant is breaded and fried in oil . While I do appreciate the traditional recipe , I like to prepare my Eggplant Parmesan a little differently . I skip these steps altogether , opting for a healthier approach that I feel brings the prominent flavor of the eggplant to the table and out from hiding under that thick crust . We will add a little panko on top to keep the crispy crunch .
Of course , the eggplant , along with a proper sauce and all that good cheese really are keys to this recipe . If you can get your hands on locally grown eggplant and herbs , you ' re only adding in the points ! Use any type of eggplant you prefer . I like to use American ( Globe ) Purple or Italian eggplant ( Similar to American , just slightly smaller ). You can find either variety most everywhere . I ’ ve also used a delicious Japanese eggplant from my mom ’ s garden in this recipe . If you can find homegrown eggplant , you will be glad you did ! It ' s really up to you . Fun Fact : Did you know there are 20 varieties of eggplant worldwide ?
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