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. Â 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 Â 28 oz jars crushed tomatoes… organic if you can
- 2 Â 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
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
- 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
Rantings of an Amateur Chef 
My mouth is watering! Love both of these. Can’t wait to try them
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Looks delicious!
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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!
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Another “Pinterest Quality” recipe. If you keep this up, you’re going to lose your “amateur” status! ^_^ Thanks again. JP
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Reblogged this on calmyourbeans.
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love both of these dishes, thanks for the reminder to make them!
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Wow, that sounds delightful!!
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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??
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I’d be concerned that sitting all day may get a little limp and soggy as there is moisture in the eggplant.
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Oh, good point! I’m planning on making it tomorrow so we’ll see how it goes. My first rodeo with eggplant!!
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Definitely going to try this one, thanks for sharing!
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Awesome – I will be making this very soon! Thanks!
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My household members are prejudiced against eggplant.
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Great recipe! You are brilliant
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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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