Folks ask me all the time if there was one dish that I make that I would consider my favorite, and I have to admit that is a tough question. I love pasta of every variety, I could eat chicken every day and never tire of it, but I have to say that Eggplant Parmesan is one of my very favorite dishes.
I am working with the folks at Pomi brand tomato products to create some tasty recipes using their products which I must say isn’t too difficult. I have been a fan of Pomi brand products since I first started this blog and use them frequently every week. For this month’s recipe, I decided to make one of my favorite dishes, Eggplant Parmesan, in the Pugliese style that I enjoyed on our recent trip to Puglia. This baked dish of eggplant goodness is prepared by adding tiny veal meatballs between layers of eggplant along with two types of cheese, and of course, a tasty tomato sauce made with Pomi brand strained tomatoes.
To keep my eggplant parmesan light and fresh tasting, I prefer either grilling or broiling my eggplant slices rather than breading and frying them in the traditional method. I also used veal instead of beef in my meatballs to keep things a little lighter.
For the moistest and lightest meatballs, diced bread is soaked in milk to help bind the meat which is a method that I learned long ago from my Mother-In-Law over forty years ago. By adding the meatballs to this eggplant dish, it creates a heartier version of the traditional Eggplant Parmesan that will please even the meat lovers in your family!