Buttermilk Eggplant Parmesan

I never thought of using buttermilk with eggplant but this was really good.

  • 1 eggplant, peeled, sliced into 1/2-3/4″ rounds – about 8 discs
  • buttermilk – enough to cover
  • flour
  • 1 egg
  • bread crumbs, seasoned with Italian seasonings and garlic powder

 Soak eggplant in buttermilk for 1-2 hours.  Dip in flour, beaten egg then bread crumbs.

In large sauté pan, lightly brown slices on each side in as little oil as possible, then bake at 400 degree oven for 30-40 minutes, top with grated cheese (mozzarella/parmesan mixture) for last 5 minutes.



Grilled Eggplant Parmesan


One of my Mother’s favorite ways to prepare eggplant was to bake slices in the oven with a little butter spread on top and sprinkled with parmesan cheese.  Her simple preparation made eggplant one of my favorites too.  This is my grilled version.

Heat a 2-3 tablespoons of olive oil and add some crushed garlic, remove from heat and add a tbsp of butter.  Let cool.  Brush slices with oil mixture.  Grill over medium heat about 3 minutes until soft on bottom and grill marks appear.  Turn over and brush with a little more oil.  Continue to cook until almost done then top with a little parmesan cheese.  Cook a minute or two more. Garnish with chopped fresh parsley.


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1 eggplant cut into 1/2″ cubes
1 green pepper chopped
1 onion diced
1 shallot diced
1 carrot finely chopped
1 celery stalk finely chopped
1 garlic clove minced
1 can diced fire roasted tomatoes
3 tbsp rinsed capers
3 tbsp balsamic vinegar
3 tsp sugar

Heat 2 tbsp olive oil in large skillet and brown eggplant, about 8-10 minutes. Stirring frequently. Remove eggplant. In a little more oil saute green pepper, onion, shallot, carrot, celery and garlic till tender about 10 minutes. Add a little salt or not. Dissolve sugar in the vinegar in a small bowl. Add tomatoes, vinegar and sugar mixture and continue to cook over low heat 5 minutes. Add eggplant and capers and cook another 5-10 minutes. Cool and serve at room temperature with crusty bread.

Typically I would add a little fresh basil as a garnish but since I didn’t have any I added a dash of italian seasoning while sauteing the vegetables. Also, green olives are traditionally used but but I didn’t have those either so I added a little extra capers.

Some other ways to use caponata: with pasta, a topping for pizza, a layer in lasagne, or stirred with lentils or quinoa.

Grilled vegetable lasagna with pesto oil

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Pesto Oil – Process two cups of basil and two cloves of chopped garlic till blended, continue to process while slowly adding about 1/2 cup of olive oil.  Season with salt and pepper.

Roasted tomato and grilled vegetables –   I had eggplant and zucchini but you could also use peppers.  Drizzle vegetable with olive oil and salt.  Roast tomato in oven for about an hour at 300.  Grill other vegetables about 5-7 minutes on each side.

Lasagna – For ricotta layer I combined 8 oz of low-fat ricotta and a few tablespoons of the pesto oil.  To sauce I added a couple of tablespoons of drained, chopped capers.  For some of the layers I combined the red sauce with alfredo sauce. I used about half a package of noodles.   Here’s how I did the layers: red sauce, noodles, ricotta, vegetables, alfredo sauce, mozzarella, vegetables, red sauce, noodles, ricotta, vegetable, red/alfredo combo, noodles, ricotta, roasted tomatoes, alfredo, noodles, red/alfredo combo, and ended with cheese.  Bake for about 30-45 minutes at 350.  To serve, drizzle with additional pesto oil.




Eggplant Parmesan