Aahz, have you been stealing Mo's mayo again?

*laughs*  Too true!

So what are you using for the base?

Wow, wouldn't have thought that would do the trick, but will have to try it!

Geller always seems to have something interesting up there....

hm, don't you usually do it with bacon?

Although that sounds like a great idea, it definitely wouldn't be kosher regardless of what else was on the table.

I should make some Lasagna next weekend, nice idea.

http://en.wikipedia.org/wiki/Melanzane_alla_parmigiana is a nice meatless dish. I do not fry the egg plant, though. While waiting for the oven to heat up, I slice the eggplant, put salt on each side and let the salt pull out the water, for about 20 minutes. Then I remove the salt and water, apply some olive oil and let the slices bake for another 20 minutes.

After that, I layer them: 1. egg plant 2. mozzarella 3. tomato sauce. Repeat until everything is used up, cover with parmesan, put into oven again until parmesan turns brownish. I have the recipe at home, can post it on request.

crumbles are your friends... unless you keep chalav yisrael. 

morningstar farms crumbles...

soy pellets which can easily replace ground beef in recipes, and have a texture and flavor that is almost, but not entirely, unlike meat.

But their products overall taste really good, and in my meat-deprived youth, I lived on Morningstar Farms... - keeping Kosher in Lawton, Oklahoma wasn't always easy...  

We'd get chicken, salami, hot dogs, and fish. Nothing else that came from a dead animal unless my mom trecked out Dallas (4 hours each way) 

Mon Jan 27 2014 10:25:28 EST from zooer @ Uncensored

Does the eggplant absorb the oil? When you fry eggplant is soaks up a lot of that oil.

I only brush the eggplant lightly and because some of the water was absorbed earlier, it absorbs all of the oil during the 20 minutes in the oven. If you place it carefully into the oven, without burning it, they will dry up nicely. You get an almost papery/cardboard like consistency, but in a good way.

http://www.theguardian.com/lifeandstyle/wordofmouth/2013/feb/20/how-to-cook-the-perfect-aubergine-parmigiana This is a lengthy article, covering all the ways of skinning the cat. The skinned cat in their pictures looks... not so tasty...

I use the following method, found here: http://noplainvanillakitchen.blogspot.de/2013/07/parmigiana-di-melanzane-italienischer.html

Parmigiana di melanzane
serves 4 persons

 

for the  Eggplant:
800 g Eggplant (about 2 large Eggplants or 3-4 small)

3 spoons (Olive-)Oil

salt

pepper

 

for the Sauce:

800 g cut tomatos (tinned or alternatively 1 kg fresh ones. If you use fresh ones, peal them by puring boiling water over them, I guess you know what to do)

1 large onion

2 bits of garlic
1 Spoon (olive-)oil
a few leaves of basil(+ some for decoration)
salt
pepper
sugar

additionally:
300 g Mozzarella
60 g Parmesan
maybe some bread

 

Wash eggplant, cut into discs about 7mm thick. Pour salt on both sides, put aside for 20 minutes. (This was once done in order to remove the bitterness. Bitterness was breed out of the eggplant, but eggplant eats salt as if there was no tomorrow. So in order to not suffer from an annoying legumes taste, I still salt eggplant generously. It also drains them, so the baking in the oven will be faster.) Heat up the oven to 200° C, maybe continue with the sauce. After twenty minutes, wipe off the water and salt from the eggplant. Brush lightly with oil from both sides, put into oven for yet another 20 minutes. Slow food anyone?

 

The Sauce: Peel onion and garlic, cut onion into small pieces, fry in oil (in a pan). When they become "glassy", add onion for a short fry and then add tomato pieces. Let it cook for about 20 minutes, so it loses lots of water. Add cut up basil, salt, pepper and a little bit of sugar.

Cut mozarella into slices, grind parmesan.

Take eggplant out of the oven after 20 minutes. They should not be brown, just "dry" and you will see pores. like a sponge.

Get a casserole, put in one layer of eggplant, one layer of mozarella, one layer of saue. Repeat, cover with parmesan. Turn heat to 225° C, put in casserole. Let it bake for 10-20 minutes, until the cheese has melted. Don't let it burn.