Monday, June 17, 2013

Potluck at I ♥ Cooking Club so I am picking Jamie's Eggplant Parmesan

It's time for Potluck at IHCC, something I look forward to each month. Thank you to the hosts Kim, Deb and Sue for expanding the theme to include previous featured chefs - brilliant idea!

Why do I like Potluck? Because sometimes I feel like venturing out and cooking with a group instead of doing my own thing. I'm not super social but I do like these virtual get-togethers now and again. Jamie is a fine example of a social being you have it. Check out which dishes (and chefs) are featured this week at I ♥ Cooking Club.

Pssst....I actually made this eggplant earlier but waited to share it for Potluck. Here's the amazing recipe below!


1 large eggplant
olive oil
1 onion, peeled and finely chopped
2 cloves of garlic, peeled and finely sliced
1 heaped teaspoon dried oregano
1 good-quality canned plum tomatoes, or a few fresh ripe tomatoes
sea salt
freshly ground black pepper
a little wine vinegar
several leaves fresh basil
3 large handfuls Parmesan cheese, freshly grated
2 handfuls dried breadcrumbs
a little fresh oregano, leaves chopped
a cup or more of mozzarella, depends on how much you love the ooey gooey cheese in this dish


Two ways you may prep the eggplant for this dish. Cut into thick slices and set aside.

Heat olive oil into a large pan on a medium heat. Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion is soft and the garlic has a tiny bit of color. If you're using canned tomatoes, break them up, and if you're using fresh tomatoes prick each one and put them into a big pan of boiling water for under a minute.. Remove from the pan with a slotted spoon and put them into a bowl of cold water for 30 seconds, then remove the skins. Add the tomatoes to the onion, garlic and oregano. Stir, then simmer slowly for 15 minutes.

Meanwhile, grill the eggplant on both sides until lightly charred OR use a skillet and cook in oil. By the time you are done cooking eggplant the tomato sauce should be reduced and ready.

Season with salt, pepper, basil and a bit of wine vinegar. Now the layering starts.

In a casserole dish place a small layer of tomato sauce, Parmesan, followed by a single layer of eggplant slices. Repeat these layers …you know what to do. Try and keep a layer of sauce for the top. If you want it to be pretty toast some breadcrumbs and scatter on the top.

Bake at 375 F for half an hour until crisp and bubbly. Eat it straight away, so good and ooey. Leftovers can also be used to make eggplant parm sandwiches. Great dinner, awesome lunch.

Sharing this with IHCC. Hope you enjoy this one as much as I do.


Coming up may be some disjointed posts about vacation. We have been enjoying being off work this week, always take our anniversary week off, and so we have some outings planned. Stay tuned!


Debra Eliotseats said...

This sounds very similar to one of my favorite aunts dishes. I remember it fondly!!! :)

Zosia said...

I really enjoy the IHCC potluck week as well. I love eggplant parmesan and this recipe looks like a winner.

kitchen flavours said...

Your eggplant parmesan looks so delicious! I love the potluck theme too, but rather spoilt for choice when it comes to which chef's recipe to cook from! haha!

~~louise~~ said...

For some reason I never thought of Eggplant Parmesan as a pot luck dish. Seriously what planet do I live on? Of course it is and a delicious looking one at that!

Love the notion of charring the eggplant. Never would think to do that. No salting involved either. I think that';s what I dread most about eggplant parmesan aside from all that breading. This may just be my "new" way. It's time I joined the world, lol...

So happy to hear you are taking a mini week vaca. So sweet. Enjoy each and every moment!

Thanks so much for sharing, Tina...

P.S. I hope you get a moment to drop by and pick your letter for the Picnic Game. The post is up. It's going to be the best EVER!

~~louise~~ said...

E it is Tina!! I hope you'll be bringing some eggplant parmesan to the Picnic! But I'm sure anything you bring will be a big hit! Thanks for joining in. Enjoy your vaca:)

Tina said...

Thanks all for the nice comments about the eggplant dish. Potluck is a great theme at IHCC.

Thanks, Louise, for letting me know about my letter for the picnic!

Deb in Hawaii said...

Oh how I adore both Jamie and Eggplant Parmesan! ;-) Look at all that cheesy-tomato goodness.

I am so glad we decided to open up the Potluck theme too--it is fun to see what chefs and recipes people go back and visit!

Susan Lindquist said...

Eggplant parm is one of my all-time fave dishes ... alas, I have a medical condition that is exacerbated by eating certain foods, eggplant being one, but you know? Every once in a while I make a pan of eggplant parm and throw caution to the wind ... and it's worth it! Yours (and Jamie's) looks fantastic!

Kim said...

Tina - I'm so happy when you join us for potlucks. It's always fun to see what you're cookin'. Jamie is a social being for sure:) I have quite the crush on him.

I love your eggplant parmesan! Seems like the perfect casserole for summer (filling but not overly heavy).

Take care!

Tina said...

Hi Deb, I sure love eggplant and will eat it as much as I can. I agree, it is fun to see what chefs people will pick for potluck.

Susan, I know what you mean...sometimes you have to throw caution to the wind! After pizza and wine I usually need Tums but, doesn't stop me most times :-)

Thanks Kim. I think next month I will cook with Giada. We'll see, since I love Nigella so much.

Couscous & Consciousness said...

Hi Tina, I'm so thrilled you joined in with us for Potluck week, and Jamie was an excellent choice. An even better choice was this dish. Eggplant Parmesan is one of my favourite dishes, and I'd love to try Jamie's version. Thanks for sharing it.

Tina said...

Thanks, Sue. I am glad you allow posting for the previous chefs.
Here I am lamenting the heat of summer and you are looking forward to winter temps. A warm dish would be great for cooler weather.

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