eggplant parmesan

Eggplant parm is one of our favorite vegetarian entrées, and we love how it's ideal for feeding a crowd. But did you know that it makes fancy-looking party bites, too?

I came across the creative idea at Carts in the Parc, where FoodParc vendor Fornetti was serving bite-sized antipasto skewers — along with miniature stacks of eggplant parmesan. The execution was elegant, but the idea simple: construct a towering sandwich of battered, fried eggplant slices, mozzarella cheese, and flatbread, then skewer and slice into one-inch mouthfuls. Serve each skewer on its side to show off its layers of flavor and texture, and top it off with marinara sauce and a chiffonade of basil.

Two important takeaways: serve the skewers on their sides to show off their impressive construction, and insert some sort of bread to help secure everything in place. Oh, and takeaway number three: everything tastes better on a stick — eggplant parm included.

When it comes to the month of April, it can be hard to decide what to cook. Some days are gloriously sunny and Spring-like, others are chilly and rain-filled. When you find yourself at home on one of those cool April days, whip up a platter of comforting and delicious eggplant parmesan.

This Italian-American favorite is layered with eggplants, tomato sauce, and cheese. While you could use store-bought tomato sauce, the dish will taste so much better if you take the time to make your own.

The recipe doesn't specify what kind of breadcrumbs to use — I made mine with homemade. However, the texture was a little off, and I would have preferred it with more crunch, therefore I recommend making it with purchased crumbs. Eggplant parm is a vegetarian entree that's great for entertaining, so get the recipe now.

I love recipes that take classic ingredient combinations and reinvent them in new ways. Exhibit A: this effortless recipe for grilled eggplant parmesan pizzas. The traditional Italian-American dish layers lightly fried eggplant slices with marinara sauce and mozzarella cheese. This variation lightens things up while making the meal a little more substantial. The eggplant is cooked on the grill and then the three components are turned into a topping for pizza. Instead of pizza dough that has to be tediously rolled out, the recipe employs pita. which results in a super quick and crisp crust. Get the vegetarian recipe now.

Today, I'm planning a popular Italian-American supper, eggplant parmigiana. To prove that it can be just as enjoyable in warm weather as it is comforting in Winter, I'll be keeping my oven turned off and making use of the grill grates instead — grilling adds a smoky flavor to an already substantive vegetable. When preparing this dish, be sure to slice the eggplant right before using to prevent any discoloration. Enjoy an unconventional preparation of this classic after the break