Comments on: Eggplant parmesan – Parmigiana di melanzane

By: Marie Toppi

Marie Toppi — Fri, 12 Aug 2011 16:32:01 +0000

Ciao Patty,
Whenever I make eggplant parm seems after baking there is a lot of
liquid in the bottom of the pan??? I flour, egg wash, Italian bread crumbs and fry on both sides. I place on paper as I fry the remainder. Then make layers with sauce and cheese.

I hope someday I can come and enjoy one of your cooking classes.

Grazzie

By: Patty

Patty — Mon, 23 Aug 2010 18:51:27 +0000

@Louise I’m so sorry your comment was blocked in the spam folder all this time. I just discovered it a few minutes ago. :(
I do indeed wish I could try some of those eggplants you wrote about!

I do hope the recipe came out for you and sorry again.
Best regards,
Patty

By: Carmela

Carmela — Sat, 01 May 2010 17:20:04 +0000

Ciao Patty!! Your recipe is exactly like my mamma makes it! She knows it’s one of my FAVOURITE dishes so often makes it when she knows I’m going over :) It’s SSSOOOO delicious with fresh crusty vienna bread…or mixed with her Bracciolli di Risso (Arranccini ?)…smashed together on the plate.

As for the eggplants – we salt them before using them here in Australia as well. It makes a big difference to the flavour. The thing I love about this dish is how SWEET it tastes. MMMMmmmm. LOVE eggplant!

PS Are you sure it orginates from Naples??? I thought my CALABRIAN mum invented it hahahaha

[how is your hunt for maple syrup going????]

By: Joseph Cafazza

Joseph Cafazza — Tue, 20 Oct 2009 21:12:58 +0000

I get the eggplant ready same as you, only I don’t cut it lengthwise I cut across, slices about 3/8″ wide. I dip the eggplant into an egg , whisked with salt, pepper, and garlic powder. Then coated on both sides with Italian bread crumbs to which I have added fine grated parmesan. I lightly fry both sides. I layer an oven pan with my own sauce, add the eggplant on top add more sauce on top. Put in oven to finish cooking. Remove from oven and top each slice with either mozzarelli or provolon. Put back in oven with heat turned off just long enough for cheese to melt.

Kind of worder huh ?, not use to writing recipis

By: Patty

Patty — Sun, 18 Oct 2009 08:48:51 +0000

@Joe, How do you cook your eggplants? Let me know how it comes out.

By: Joseph Cafazza

Joseph Cafazza — Sat, 17 Oct 2009 20:30:22 +0000

Patty,
I live in the Hill Area of St. Louis. Predominately of Italians. My friend a retired guard of the Arch grounds just brought me over eggplants,red. and green peppers from his garden. Tomorrow I will cook the eggplant as per your recipi. Anxious for the results. The way I cook eggplant is a little more complicated.

Love your website,
Joe Cafazza

By: Patty

Patty — Mon, 12 Oct 2009 19:25:20 +0000

@Joe Welcome on cooking with patty, let me know how my recipes come out for you. About the basil, I completely agree with you, fresh herbs make all the difference in the kitchen.

By: Joe Cafazza

Joe Cafazza — Sun, 11 Oct 2009 02:18:35 +0000

I have entered your blog into my favorites I do the more Sicilian type of cooking. There many of the dishes I do like you have presented. Some I do with variations However you have listed a volume of dishes I am anxious to try.
I am a firm believer you must alway have freash basil . I grow it in my garden, put bunches in little plastic envelopes with some virgin olive and feeze to have year round. I am so glad to have found you. Keep on Cooking.

By: Patty

Patty — Fri, 18 Sep 2009 08:15:03 +0000

@Karen: I’m glad you liked the parmigiana, and yes it’s true the day after it’s always better. About the basil I added it in the sauce when almost done and forgot to write it in the recipe ;-). Thanks for letting me know.

By: Karen

Karen — Thu, 17 Sep 2009 19:27:49 +0000

Hi Patty: I cooked this last night and it was good. Today it’s great. I’ve never made sauce from scratch before and was worried but I liked it. I didn’t use the basil, but did use fresh Roma tomatoes and my sauce was kinda pink yesterday but more red today in the finished product. Thanks for a great recipe.