• Thai streetfood

    Thai streetfood

  • Puff pastry cheese sticks

    Puff pastry cheese sticks

  • Fusion curry chicken

    Fusion curry chicken

  • Poppy seed strudel

    Poppy seed strudel

  • Vietnamese sandwich seller

    Vietnamese sandwich seller

Eggplant Parmagiana

Eggplant Parmagiana
Eggplant Parmagiana
So, there it is, the eggplant parmagiana. Unlike most other recipes, I have no story to tell about this one. It is one of my favorite Italian dish, certainly not as well known as other Italian dishes, far from being as famous as a pizza, spaghetti, Ravioli or many other recipes from Italy. But it is such a flavorful dish and there is no meat in it, I just love this dish. You should not make this dish if you want to watch your weight or if you are on a diet and even if its not the easiest dish to make and it's actually quite time intensive to make, I still love it so much, so to cut the story short, here comes the recipe for you to try it yourself:

  • 2 eggplants
  • 500 gram fresh mushrooms
  • 2 eggs
  • 500 gram peeled tomatoes
  • 250 gram mozzarella
  • some grated Parmesan cheese
  • cumming
  • olive oil
  • 1 diced onion
  • salt and pepper to season
  • dried basil
  • coriander powder
  • lemon juice
  • 1 garlic clove

Cut the eggplant in slices of about 1 cm thickness. Salt them on both sides and put them on some kitchen paper and cover them with another sheet of kitchen paper and put some weight on them so all the water will be pressed out. Let the paper suck up all the water from the eggplant. Put some oil in a pan and heat it up real good put a clove of garlic for a minute in the oil so the oil will get the taste from the garlic. Fry the eggplant slices in the hot oil real good so they get nice and golden brown. The eggplant is very dry now so the slices will suck up a lot of oil, make sure there is always enough oil in the pan. Now you take the peeled tomatoe in a bowl and season with the cumming, salt, pepper, coriander and the basil. Boil the two eggs till they are hard and cut them in slices. Then you slice the mushrooms very thin. Fry some oil in a pan, fry the onions in it till they are transparent, add the mushrooms. and pour some lemon juice all over the mushrooms. Now take a casserole and start putting one layer of eggplant.; put a layer of mushrooms on top and then put a layer of tomatoe sauce and a layer of mozzarella. Do all of that one more time and on top you put the slices of egg and take a handful of the grated parmesan cheese on top of the sliced eggs. Put everything in a preheated oven and cook it for 30 minutes at 180 ° (Celsius that is of course). Enjoy...


  1. aaaaaaaaaaaaaah, only by looking at the pix i can start drooling....not to mention the real taste of it, i miss my top chef's cooking!!!

  2. 回来的时候 I will make it for you again cause i really do miss the taste as well, while writing this, I could literally taste it... hehe

  3. Indeed this delish parmigiana is not for someone who is counting the fat and calories! ;-) i might eat it if cooked and served by a special chef... :-)

  4. haha i will try to make a slimmer version of it, with less oil or find an alternative method of frying the eggplant without oil, but it won't taste as nice I have to warn you :)

  5. The only "slim" version I'd done myself was to roast the eggplant with garlic clove & olive oil... instead of frying them... I tried an eggplant parmagiana in a restaurant here previously and it wasn't even close to my version and yours... we should just open our own bistro, lol...

  6. Bistro? I still like the idea of that organic cafe & (beer)garden :) thanks for getting the sign for it already hehe

  7. Organic cafe/Bistro is good... with the herb/veggie garden and beer garden too... what about the Pizzeria with woodfire pizza oven at the garden!!! Yay ;-)

    "Pour accomplir de grandes choses, nous devons non seulement agir mais aussi rêver; non seulement planifier, mais aussi croire."

  8. Oui, mais le problème c'est de trouver du bon bois pour bruler, car on ne veut pas augmenter notre charge de Co2 juste pour avoir une bonne Pizza. Encore mieux qu’une Pizza c’est le Flammkuchen. Je vais essayer de fabriquer ca dans le future proche, stay tuned ;). We could work with Pellets that should be fine as it will not add any additional CO2 to our account. And for the beer garden I rest my case as I see we are in line :)