Eggplant Parmesana

There’s something about food that brings people together. You can learn so much about someone — where they are from, their culture, their family, their interests — all by sitting around a table with a good meal and a good bottle of wine.

I think that is what I love about traveling. Specifically, about traveling to Italy. I must have some trace of Italian in me because I feel so at home and comfortable there! The way the Italians welcome you into their homes and lives is so genuine you can’t help but smile. There’s a passion for life, love, and food that you have to experience in order to understand.

About a year ago, I was immersed into the Italian culture for 3 months in a small town called Sesto Calende. I took my passion of food with me in order to help the Italian community and my church. It was only a short time but I made friends that I will have the rest of my life.

This year, I got to go back for a short time to see my friends — now, I consider them “mia famiglia”! One of my friends, Chef Michelangelo is known for his amazing Eggplant Parmesana. So, I asked if he could teach me how to make it and of course he said yes! Naturally, I could not NOT document this. So, my other dear friend, Terrance, helped me film my cooking adventure!

Check out the behind the scenes and get some tips from a true Italian chef!

When I got home, I wanted to add my own Texas twist to the dish. Yes…I know…it’s down right wrong to change a perfect recipe. BUT, it really is tasty! A local TV station asked me to demonstrate my recipe. Check it out!

So, here are the basic tips:

1) Slice your Eggplant in INCREDIBLY thing slices

2) Soak in salt for AT LEAST 2 hours

3) Use quality ingredients

4) HAVE FUN!! :)




For Chef Michelangelo’s recipe, click here

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