Being 1/2 Italian 1/2 Irish can be conflicting for me when it comes to cuisine, but I was raised in the Italian house which means it’s Italian food that dominates in my culinary skills. As a Gluten Free cook some Italian food does present problems I am working on getting around. I have yet to tackle my homemade pasta gluten free yet, but some dishes are far easier to convert then you think. Take for example Eggplant Parmesan, even fried you can use gluten free breadcrumbs and you are good to go.
Sometimes I like the eggplant fried, but other times, like when I get some beautiful sweet “Sicilian” Eggplants from the farmers market such as these beauties below, I like to keep it clean.
This was my Farmers Market bounty from last week, just in time for my Organic Girl SuperGreens to arrive!
In case you were wondering, (and you knew even if you weren’t I was going to tell you anyway) there are several different varieties of the eggplant available here in the United States. The purple striped ones are called Sicilian. This variety is slightly smaller with a wider base and purple skin streaked with white. It is sometimes referred to as “Zebra” or “Graffiti” eggplant. Other options are the classic, the Italian, White, Indian, Japanese and Chinese varieties. In the United Kingdom they are referred to as Aubergines. This nightshade veggie is a favorite of mine and finding these made me happy, in retrospect I should have gotten 3.
So I decided to make a nice fresh Eggplant Parmesan with Organic Girl SuperGreens.
I have to tell you the results were outstanding. My only regret is that I did not have a third eggplant, I think it could have definitely used another layer of yumminess. This is a rather simple recipe, in fact I generally make it up as I go because the core recipe is ingrained in me so deeply, I can make it without much thinking.
I find that most people who are struggling to make an Eggplant Parmesan that they love have one of two possible problems. They don’t handle the eggplant correctly (draining, tenderizing, cooking etc) or they are unsure about the Ricotta mix. Completely understandable if you weren’t raised in an Italian kitchen. The recipe and instructions can be found on the Organic Girl Greens Recipes page. I don’t go into details on the sauce so you can find my recipe for that here.
**Note: because I didn’t have enough eggplant for a third layer, I had half of the ricotta mixture left over. I did however find a GREAT use for it for a recipe using SuperGreens AND Cup4Cup gluten-free flour mix!**
We had a family friend visiting when I made this so we have four adults opinions on this. Which is great, because this particular meal Littledude decided he didn’t like Zia’s Eggplant Parmesan anymore…so he wouldn’t even touch it. Or look at it. Or come to the table. Sigh. It’s always an adventure with toddlers, they change their minds one meal to the next. I didn’t take it personally, it was a bad week at the dinner table, he even turned his nose up at pizza one night! PIZZA!!!!! What happens to toddlers? They become the pickiest eaters in the world….but the new rule in Zia’s Kitchen is “Eat what I make for the family…or don’t eat”. Please don’t freak out, it’s not as harsh as it sounds, he is a WELL FED littledude and eats his weight in organic snacks, breakfast and lunch, it’s just the dinner time drama we are trying to stop by not playing into it. I completely dread the day Ladybug turns into a food nazi toddler…Zia may have to hang up her apron then.
Once again I say a third eggplant / layer would have made this even better, but the light tender texture of these eggplants combined with the flavorful mixed SuperGreens was a spot on combo. If I do say so myself.
Hmmmm it would appear that I did say so. Try it out and get your green on Italian style.