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Gourmet Club: Main Course – Eggplant Parmigiana and Linguine and Clam Sauce

The main course for the Gourmet Club, was next. The host went all out and made home-made linguine and clam sauce and eggplant parmigiana. First the eggplant:

I am not a fan of eggplant. I have never enjoyed the texture or taste of it and so I was a little apprehensive to have it. Boy, I am glad I did. It was perfectly made and if there had been any kind of leftovers to take home, I think I would have fought for it.

Eggplant Parmesan

Ingredients:

  • Eggplant
  • Flour
  • Eggs
  • Italian Bread Crumbs
  • Basil
  • Pepper
  • Garlic Powder
  • Olive Oil
  • Shredded mozzarella
  • Parmesan cheese

Cut off ends of eggplant and peel it…can leave a little bit of the peel on it. Slice in 1/2 inch slices. dip in flour, then dip in egg and cold water mixture, then dip in italian bread crumbs seasoned with basil, parley,salt and pepper, and garlic powder. Place breaded eggplant on a cookie sheet. Drizzle with olive oil on top and bake at 375 for 10 minutes till brown on bottom then turn and brown the other side…usually another ten minutes or so. In casserole dish layer sauce, eggplant, sauce, shredded mozzarella, eggplant, a bit more sauce…a light covering this time, more mozzarella and parmesan cheese.  bake 350 for 25 minutes.

You can use a jar sauce or your own marinara sauce for this…of course I try to use my own if I have time.

 Marinara Sauce

  • 1 onion chopped
  • 4 cloves minced garlic
  • 2  28 oz jars crushed tomatoes… organic if you can
  • 2  6 oz cans tomato paste
  • 3 tsp basil
  • 2 tsp parsley
  • 2 tsp brown sugar
  • 1 tsp salt
  • 1/4 tsp crushed red pepper
  • 1/4 tsp pepper
  • 1 handful parmesan cheese
  • 1 cup water so you can cook it down…add more if needed during simmering
Drizzle olive oil on bottom of pan and add your chopped onions to it and cook till soft. Add garlic and cook on low a few more minutes, you don’t want the garlic to brown, then add everything else and simmer for about 2 hours uncovered. Stir occasionally and don’t burn. You can make this the day before you make your eggplant and just keep it in the fridge till the next day when you need it.

Now on to the pasta. It was wonderful. If you have not had fresh made pasta, it is just such a treat. The bowl was huge and looked and smelled wonderful. It had such a smooth, clean taste. Yum!

Linguine and clam sauce

You can make your own pasta or use boxed pasta…of course it is better if you make your pasta from scratch
  • 3/4 cup olive oil
  • 4 cloves of garlic
  • 2 tbsp parsley
  • 1 tsp salt
  • 1 tsp basil
  • 1/2 tsp pepper
  • 3 cans minced clams
  • 1 cup clam juice reserved after draining clams
  • 1-1 1/2 pounds linguine
Brown garlic that has been chopped in oil.  When brown let oil cool and remove garlic from oil and discard.  Pour in clam juice and add spices.  Boil for 3 minutes. Add clams and heat but do not boil.  Pour over linguine and serve with grated cheese.
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Categories: Cheese, Gourmet Club, Italian, kosher, Main Dish, Pasta, Recipes, Seafood, Vegetable

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

15 Comments on “Gourmet Club: Main Course – Eggplant Parmigiana and Linguine and Clam Sauce”

  1. June 28, 2012 at 11:10 am #

    My mouth is watering! Love both of these. Can’t wait to try them

  2. June 28, 2012 at 11:23 am #

    Looks delicious!

  3. June 28, 2012 at 11:25 am #

    I love eggplant parmesan. That is how I make mine, except I only do one layer of eggplant so the breading stays crisper. It is so much nicer and easier to bake the eggplant than to fry it. Healthier and there is no taste of oil in the dish. Wish it weren’t so hot here or we would be having eggplant parm for dinner!

  4. June 28, 2012 at 11:29 am #

    Another “Pinterest Quality” recipe. If you keep this up, you’re going to lose your “amateur” status! ^_^ Thanks again. JP

  5. calmyourbeans
    June 28, 2012 at 11:50 am #

    Reblogged this on calmyourbeans.

  6. Agi's Farmhouse Kitchen
    June 28, 2012 at 11:56 am #

    love both of these dishes, thanks for the reminder to make them!

  7. June 28, 2012 at 11:59 am #

    Wow, that sounds delightful!!

  8. June 28, 2012 at 2:39 pm #

    Sounds great. Question: Is this something I can put together in the morning then slip in the fridge for the day and then heat up at night when I get home??

    • June 29, 2012 at 7:35 am #

      I’d be concerned that sitting all day may get a little limp and soggy as there is moisture in the eggplant.

      • July 3, 2012 at 3:06 pm #

        Oh, good point! I’m planning on making it tomorrow so we’ll see how it goes. My first rodeo with eggplant!!

  9. June 28, 2012 at 4:37 pm #

    Definitely going to try this one, thanks for sharing!

  10. michads
    June 28, 2012 at 11:59 pm #

    Awesome – I will be making this very soon! Thanks!

  11. June 29, 2012 at 7:07 am #

    My household members are prejudiced against eggplant.

  12. June 29, 2012 at 12:24 pm #

    Great recipe! You are brilliant

  13. March 10, 2013 at 9:18 am #

    Hi there, You’ve done an excellent job. I’ll certainly digg it and personally recommend to my friends.

    I am confident they’ll be benefited from this website.

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