I went to my parents’ house for a couple days this weekend and pretty much did nothing. Well, that’s not true; I actually got a lot of work done and about 8 loads of laundry. I also did some relaxing and ate a lot. When I go to my parents, I don’t cook at all, because they are both amazing cooks and they spoil me like crazy. And not only do I sit around and eat gourmet food, I get tons of leftovers to bring back to my apartment with me. Life is good.
Tonight they made Lighter Eggplant Parmesan and Tomato Sauce from the January/February 2004 issue of Cook’s Illustrated and Meatballs from the January/February 1998 issue of Cook’s Illustrated (yes, they are long-time subscribers!). Instead of being thin and soggy like eggplant parm so often is, this was thick, dryer (in a good way), and just pretty much the best eggplant parmesan I’ve ever had. If you don’t know Cook’s Illustrated, definitely check them out. Basically they probably made 100 different versions of eggplant parm in their test kitchen until they came up with the best recipe. And yup, this is it. Since when is the “lighter” version of something better?? Since now. I promise.
Of course, pasta would have gone fabulously with this meal, but honestly, we had more than enough food as it was, and pasta would have been a bit overkill.
FYI: None of us actually ate that much food. But it looked pretty on the plate. And I wish I could have. But legit, this recipe made 15 servings. Talk about leftovers!
And yes, I’m bringing plenty back with me so I can in enjoy it a couple more times. In the meantime, I’m checking out my calendar to figure out when I can get back home for more of Mom and Dad’s cooking!
[Sues]
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YUM! Oh I am CRAVING now! I am so happy it’s lightened but I am having an intense craving for eggplant at 0-600. Great job parents!
OK don’t know exactly how I got to your Blog, but that doesn’t matter. I’ve been reading here for a while today, and this is perfect. Exactly the kind of stuff I’d love to read every day. May I please post a link to you on my blog? I know more people who would love this.
I just ate eggplant for the first time last month and I liked it a lot and this recipe looks awesome. Oh, I am getting hungry just by looking at the picture
I love your blog. Sorry I didn’t make it before but the flu kept me out of my game for more than a week.
Thanks for your visit and your comment on mine I will be reading you girls from now on
Cheers!
I am definetly making this! Seriously!
I love Eggplant Parmesan! I’ll try this lighter version soon.
Yum. I should give this to my Italian mother and see what she thinks… her Eggplant Parm tends to be a little on the mushy side.
Yum! That looks SO good! I hope you enjoyed the weekend of pampering!
TKTC- There’s nothing wrong with intense eggplant cravings at 0-600!
Lippy- Of course you can post a link! Thank you for finding us
Ben- Wow, glad you finally tried eggplant! Thank you for stopping by…hope you’re feeling better!
Sara- Yay…I can’t wait to hear about it
Pomegranate- Def. let us know how it comes out!
Wasted Time- Hehe, maybe this recipe would be better for her!
Recovering Overachiever- Thank you
And it WAS good…so so good!