Hello, foodies…
I’m getting my bags packed for Atlantic City! Tomorrow’s a big day…Mary and I are headed down for my cooking demonstration at the Borgata in Atlantic City at 2pm! Then, at 3:30, you can meet Mary and I while we do a book signing just outside the Music Box, where the cooking demonstration will be held. You can still purchase tickets online at TheBorgata.com. Or, you can always pick up tickets at the Borgata box office. If you’re in the Atlantic City, NJ area, please stop by…I’ll be making three recipe from In the Kitchen with David: Comfort Foods That Take You Home…my Smothered Pork Chops, Sautéed Green Beans with Garlic and Bacon, and my Apple Crisp. Fall is in the air, foodies, let’s celebrate!
If New Jersey is a little too far away, rest assured, I’ll be back at QVC on Sunday for In the Kitchen with David. We’re about halfway through “Back to Routine” month and I hope you’re getting the hang of this school, sports, homework, and catching-the-bus thing. To give you a hand in the kitchen, we’ve done a breakfast smoothie, lettuce wraps, after-school pizza rolls snacks, and a Tamale Pie. This weekend, I’ve got another great entrée—Classic Eggplant Parmesan. It's perfect for a Sunday dinner. As things get more and more hectic in your house, those weekend dinners together are of the utmost importance.
Here’s my recipe—in writing and in photos! Enjoy.
Classic Eggplant Parmesan
This recipe is prepared with the Temp-tations®Old World 9”x13” Baker with Fabric Sleeve (K36640).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Ingredients:
• 2 (1-lb) eggplants, peeled and sliced lengthwise into 1/2" slices
• 1 Tbsp + 1 tsp kosher salt, divided
• 1 tsp ground black pepper
• 1/4 cup flour
• 3 eggs, beaten
• 1-1/4 cups Italian seasoned breadcrumbs
• 4-1/2 cups marinara sauce
• 4 cups Mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• Oil, for frying eggplant
Directions:
1. Preheat the oven to 350°F degrees.
2. Lay the eggplant slices out on a couple of cookie sheets. Sprinkle with 1 Tbsp salt. Let the eggplant sit for 30 minutes, and then blot the moisture from the eggplant with paper towels.
3. Combine the flour, remaining salt, and pepper in a medium-size bowl. Combine the bread crumbs and 1/2 cup of the Parmesan cheese in a separate bowl.
4. Heat about a quarter inch of oil in a large sauté pan on medium-high heat.
5. Take each slice of eggplant and coat it with flour, dredge it through the eggs, and coat again with bread crumbs. Working in batches, fry the eggplant until golden brown, about 1–2 minutes. Flip and brown the other side.
6. Drain the eggplant on paper towel-lined cookie sheets.
7. Layer 1 cup of the marinara on the bottom of a 9" x 13" casserole dish. Cover the sauce with a single layer of eggplant. Top the eggplant with 3/4 cup of marinara, 2 cups of Mozzarella, and 1/4 cup Parmesan cheese.
8. Create another layer with the remaining eggplant, sauce, Mozzarella, and Parmesan cheese. Bake for 40 minutes, or until golden brown and bubbly.
Some people leave the eggplant skin on…after all, it’s fiber-rich and loaded with phytonutrients—an antioxidant that’s only found in dark- and purple-skinned produce. But, it can taste a little leathery. To get the best of both worlds, maybe leave some of the skin on, but not all.
Eggplants are 92% water. So, letting the eggplant sit with a little salt draws some of the liquid out, intensifying the veggie’s flavor. And, it helps ensure your dish doesn’t get watery.
Dry the eggplant thoroughly to remove the water and excess salt.
Take each slice of eggplant and coat it with flour, dredge it through the eggs, and coat again with bread crumbs. 
Working in batches, fry the eggplant until golden brown, about 1–2 minutes.
Flip and brown the other side and move the eggplant to paper towel-lined cookie sheets to drain off any excess oil.
Layer 1 cup of the marinara on the bottom of a 9" x 13" casserole dish. Cover the sauce with a single layer of eggplant. Top the eggplant with 3/4 cup of marinara, 2 cups of Mozzarella, and 1/4 cup Parmesan cheese.
Then, layer the ingredients on again. Try to place similarly-sized eggplant slices on top of one another to keep them stacked. You might even try using toothpicks to hold the stacks in place, if presentation is particularly important.
That’s it! Now, depending on how many eggplants you’ve got in your garden, consider making two casseroles…one for now, one for the freezer. Imagine how good it will taste in the dead of winter. Or, imagine how much a friend or neighbor in need would appreciate it. The holidays are so close, foodies. SO close!
For your blog question today, I’m gonna ask you to take a trip down memory lane and think back to Sunday dinners or those other special meals you enjoyed growing up. What did you have? Pot roast? Lasagna? Beans and rice? Pot roast, meatloaf, smothered pork chops were among my favorite dishes, and you all know, that’s the kind of food I still love today!
I hope to see you tomorrow at the Borgata! If not, I’ll see you Sunday at Noon ET, as usual.
Keep it flavorful!
—David