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Eggplant Pepper Egg Parmigiano

Still on oven-off mode, my Nonna's Eggplant specialty came to the table.
Freshly grated parmesan cheese capped the eggplant and peppers to perfection.


One of the memorable moments I had as a child was of the fragrance of this dish.
The aroma of the olive oil caramelizing the onions all the way to the final addition of Parmigiano. 
Every time my Nonna was making this, I immediately knew from my room two floors away.
It took a few summers for me to finally get the nerve to ask for her recipe.
The only addition I made through the years is incorporating red bell peppers and extra dried herbs. 



In the meantime...every chance I get...
I run to the gardens for peace and tranquility.


Summer being so short...
I decided it was high time to squeeze in more me time.
That definitely means much less time in the kitchen ;o)

No worry, Hubby and I haven't been deprived, the table spread is always interesting.

Here's a special meal served with my favourite 'Tuma' fresh Italian cheese.



Eggplant Pepper Egg Parmigiano

serves 4


INGREDIENTS:
(American / Metric measures)

. 4 Tbsp. (60ml) E.V.Olive Oil
. 1 big, sweet onion, chopped small
. 2 small garlic cloves, finely minced
. 2 medium red bell peppers, cubed small
. 2 medium eggplants, cubed small
. 3 medium Italian tomatoes* (Roma, San Marzano)
. 1/2 cup (125ml) water
. 1 tsp. (5ml) sea salt
. 1 tsp. (5ml) each of dried oregano and basil
. 1/2 tsp. (2.5ml) each of dried marjoram and sage

. 6 large eggs
. 1 cup (80g) grated Parmigiano Reggiano cheese, packed

* Substitute if fresh tomato is not available: 1 can (398ml) San Marzano tomato, crushed...Plus half the can filled with water.



PREPARATION:

1. Prepare the eggplant cubes first: Once the eggplant has been chopped into cubes, place them into a colander. Salt lightly in stages so that it's allowed to sweat out its water and bitterness.  Set aside for about 15 minutes. 
3. Meanwhile, in a large skillet, heat the olive oil and add the onions on medium heat.  Sauté until lightly caramelized for about 10 minutes.
4. Add the minced garlic and red peppers.  Cook for about 5 minutes before adding the eggplant.   Cook until the eggplant softens.  Afterwards, add the tomatoes and water.  The salt and herbs should also be added at this point. Cook for another 5 minutes.
5.  Meanwhile, beat the eggs vigorously.  Pour over the cooked vegetable mix.  With a spatula, properly incorporate the eggs until completely cooked.  At this point, you may need to lower the heat a little.  At the very end, add the grated cheese.  Serve warm with your favourite cheeses, crusty bread or crackers.







Hopefully you're taking advantage of this wonderful season.  After enjoying Mother Nature, you'll probably be energized to get back to cooking.  Enjoy this simple and scrumptious dish from my kitchen's heart to yours.   Buon appetito.

Flavourful wishes,
Foodessa


Comments ... ??? ... or suggestions ... write me :o)
Claudia at:  foodessa [at] gmail [dot] com



Go HERE for more SAVOURY creations.





Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)

. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 


Here are a few more related recipes:
- EGGPLANT cheese RED PEPPER loaf 
- EGGPLANT parmesan {Melanzane alla Parmigiana}...healthy BAKE no fry slices