Princess cruises eggplant parmigiana recipe

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#1
Valley Forge, PA, USA
2,975 Posts
Joined Aug 2000
Recently returned from the Emerald Princess where my wife claims she had the best eggplant parmigiana she's ever had. Anyone have the recipe and willing to share?
#2
Wisconsin
656 Posts
Joined Apr 2006
My brother and his girlfriend just got off the Ruby and brought the Princess cookbook home. I paged through it yesterday and saw an eggplant parmesan recipe. So if anyone has the cookbook, maybe they can scan it in for you. They live in another town so I don't have access anymore It is a beautiful book by the way
#3
West Haven, CT
1,394 Posts
Joined Sep 2007
although their eggplant was good, it was too mushy for me. My family recipe is very easy:

slice the egglplant very very thin (most important step-the rest is fail proof).

Heat veggie oil about an inch or so deep in a heavy skillet.

Scramble up some eggs. Add a little water, salt, pepper, parsley, basil, garlic powder and a handful of parmesan cheese. beat well.

in a shallow dish, put some flour. Add salt, pepper, parsley, and garlic powder.

coat the eggplant with the flour well and then dip in the egg and right into the hot oil (if you drop a drip of egg into the oil first it should instantly sizzle up). Takes only a few minutes. flip when you see the edges brown. Drain on paper towels. Protect it from being eaten before it makes the bakiing dish (1/2 of mine will be eaten right off the paper towels).

Guarantee it's better than the mushy stuff. Layer it up with your favorite sauce, sprinkle of grated cheese (I like Romano), and top with some mozzarella. Bake til bubbly in 350, about 20-30 minutes. Enjoy
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#4
7,624 Posts
Joined Feb 2005
Originally posted by dcrow72
although their eggplant was good, it was too mushy for me. My family recipe is very easy:

slice the egglplant very very thin (most important step-the rest is fail proof).

Heat veggie oil about an inch or so deep in a heavy skillet.

Scramble up some eggs. Add a little water, salt, pepper, parsley, basil, garlic powder and a handful of parmesan cheese. beat well.

in a shallow dish, put some flour. Add salt, pepper, parsley, and garlic powder.

coat the eggplant with the flour well and then dip in the egg and right into the hot oil (if you drop a drip of egg into the oil first it should instantly sizzle up). Takes only a few minutes. flip when you see the edges brown. Drain on paper towels. Protect it from being eaten before it makes the bakiing dish (1/2 of mine will be eaten right off the paper towels).

Guarantee it's better than the mushy stuff. Layer it up with your favorite sauce, sprinkle of grated cheese (I like Romano), and top with some mozzarella. Bake til bubbly in 350, about 20-30 minutes. Enjoy

Ahhhhh ya can't go wrong with a recipe from a nice Italian girl from West Haven (I am in Stratford)

That is pretty much my Moms recipe(and now mine too,) and it is THE BEST.


I don't know how Princess serves it, but get a nice crusty loaf of Italian bread and make a nice sandwich

Most important MAKE YOUR OWN SAUCE!!!!!!!!!!!


Using sauce from a jar in my family is like driving out to the cemetary and spitting on my grandmothers grave *LOL*
#5
new york
1,427 Posts
Joined Jun 2008
I just checked my "COURSES" cookbook the recipe for eggplant parmesan they are featuring in the cookbook is not what they are serving on the ship these days ! However, if you want it I'll scan it when I get to work on Monday .

Lenore

to dcrow72 and babyher, my sicilian grandmother's recipe calls for dredging the eggplant in breadcrumb after dipping it in the egg , its also hard to resist eating just out of the hot oil!
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#6
7,624 Posts
Joined Feb 2005
Originally posted by LENORA516
I just checked my "COURSES" cookbook the recipe for eggplant parmesan they are featuring in the cookbook is not what they are serving on the ship these days ! However, if you want it I'll scan it when I get to work on Monday .

Lenore

to dcrow72 and babyher, my sicilian grandmother's recipe calls for dredging the eggplant in breadcrumb after dipping it in the egg , its also hard to resist eating just out of the hot oil!
My Moms specialty is taking a meatball (just make your regular meatball recipe) flatten it. Put it between two slices of eggplant , dip it in egg and then bread crumb and parmesan cheese mixed together, and then frying it.


OUT OF THIS WORLD!!!!!!!!!!!!!!!!!!
#7
North of Tampa, FL USA
7,709 Posts
Joined Aug 2000
Originally posted by Spender Nui
Recently returned from the Emerald Princess where my wife claims she had the best eggplant parmigiana she's ever had. Anyone have the recipe and willing to share?
I also love the eggplant parm and order it as an entree. It is different from ship to ship. Try this link to e-mail them for the recipe. I have used it in the past and usually get an answer in a few days.

http://www.princess.com/customer_car...%20Information
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Donna

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#9
West Haven, CT
1,394 Posts
Joined Sep 2007
Originally posted by seaster1
Just had to say- a real Italian makes gravy not sauce.

depends on if you're from the north or south! We're too Americanized now anyway! LOL
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#10
North of Tampa, FL USA
7,709 Posts
Joined Aug 2000
Originally posted by seaster1
Just had to say- a real Italian makes gravy not sauce.
It took a l o n g time for me to convince the guy I married that it was "gravy" not sauce. Now that I'm living in the south, it's become a real chore to find certain things like Escarole and fried whole belly clams.
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Donna

"If you reject the food, ignore the customs, fear the religion, and avoid the people, you might better stay home." - James Michener

No trees or animals were harmed by the transmission of this message. However, a great number of electrons were terribly inconvenienced.

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#11
Nevada
512 Posts
Joined Nov 2008
Originally posted by dcrow72
although their eggplant was good, it was too mushy for me. My family recipe is very easy:

slice the egglplant very very thin (most important step-the rest is fail proof).

Heat veggie oil about an inch or so deep in a heavy skillet.

Scramble up some eggs. Add a little water, salt, pepper, parsley, basil, garlic powder and a handful of parmesan cheese. beat well.

in a shallow dish, put some flour. Add salt, pepper, parsley, and garlic powder.

coat the eggplant with the flour well and then dip in the egg and right into the hot oil (if you drop a drip of egg into the oil first it should instantly sizzle up). Takes only a few minutes. flip when you see the edges brown. Drain on paper towels. Protect it from being eaten before it makes the bakiing dish (1/2 of mine will be eaten right off the paper towels).

Guarantee it's better than the mushy stuff. Layer it up with your favorite sauce, sprinkle of grated cheese (I like Romano), and top with some mozzarella. Bake til bubbly in 350, about 20-30 minutes. Enjoy
Sounds delicious! Will you make me some?
#12
Formally from Rhode Island now near Tampa Florida
163 Posts
Joined Jun 2007
Originally posted by Ethel5
It took a l o n g time for me to convince the guy I married that it was "gravy" not sauce. Now that I'm living in the south, it's become a real chore to find certain things like Escarole and fried whole belly clams.

You can keep the clams I do make a good escarole soup. Just like Grandma herself..
#13
The Villages, FL, USA
2,360 Posts
Joined Mar 2004
Originally posted by dcrow72
although their eggplant was good, it was too mushy for me. My family recipe is very easy:

slice the egglplant very very thin (most important step-the rest is fail proof).

Heat veggie oil about an inch or so deep in a heavy skillet.

Scramble up some eggs. Add a little water, salt, pepper, parsley, basil, garlic powder and a handful of parmesan cheese. beat well.

in a shallow dish, put some flour. Add salt, pepper, parsley, and garlic powder.

coat the eggplant with the flour well and then dip in the egg and right into the hot oil (if you drop a drip of egg into the oil first it should instantly sizzle up). Takes only a few minutes. flip when you see the edges brown. Drain on paper towels. Protect it from being eaten before it makes the bakiing dish (1/2 of mine will be eaten right off the paper towels).

Guarantee it's better than the mushy stuff. Layer it up with your favorite sauce, sprinkle of grated cheese (I like Romano), and top with some mozzarella. Bake til bubbly in 350, about 20-30 minutes. Enjoy
Hi Neighbor:

I'm nearby in Orange and your receipt sounds yummy. I will have to try using the flour instead of breadcrumbs which I usually use when I make it. A friend of mine who passed away lived in West Haven and she made the best eggplant that I have ever tasted.

Thanks for sharing your recipe.

Regards,
Arlene
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#14
West Haven, CT
1,394 Posts
Joined Sep 2007
Originally posted by arlenez
Hi Neighbor:

I'm nearby in Orange and your receipt sounds yummy. I will have to try using the flour instead of breadcrumbs which I usually use when I make it. A friend of mine who passed away lived in West Haven and she made the best eggplant that I have ever tasted.

Thanks for sharing your recipe.

Regards,
Arlene

I learned from my uncle who owned an Italian rest/pizza in the New Haven area since the late 1950's. It was our grandmother's recipe. We used to fry eggplant continuously for 2-3 weeks every August when the farm in Branford picked them; bushel after bushel. They freeze well and we'd make enough for the whole year. Needless to say, I rarely make them now, although I still love to eat it! Now I get in the car, go to Wooster Street in New Haven and order it at my cousin's restaurant, where I know it will always be like Grandma's. I never order it out since many places use the frozen "cutlet" variety (like Princess does), and the breadcrumbs totally change the flavor. Enjoy.
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Carnival Imagination-12/02
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#15
7,624 Posts
Joined Feb 2005
Originally posted by dcrow72
I learned from my uncle who owned an Italian rest/pizza in the New Haven area since the late 1950's. It was our grandmother's recipe. We used to fry eggplant continuously for 2-3 weeks every August when the farm in Branford picked them; bushel after bushel. They freeze well and we'd make enough for the whole year. Needless to say, I rarely make them now, although I still love to eat it! Now I get in the car, go to Wooster Street in New Haven and order it at my cousin's restaurant, where I know it will always be like Grandma's. I never order it out since many places use the frozen "cutlet" variety (like Princess does), and the breadcrumbs totally change the flavor. Enjoy.



AHHHHHHHHHH Wooster Street

Now you are making me hungry *LOL*
#16
The Villages, FL, USA
2,360 Posts
Joined Mar 2004
Originally posted by babyher
AHHHHHHHHHH Wooster Street

Now you are making me hungry *LOL*
Me too. We should all plan to meet someday at Rosie's cousin's restaurant for that yummy eggplant.

Regards,
Arlene
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Costa - 1982
Royal Caribbean - 1989
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HAL - Westerdam, April 2006
HAL - Zuiderdam, November 11, 2006
HAL - Maasdam, March 15, 2007
HAL - Oosterdam, August 4, 2007
Princess - Island, Panama Canal, February 6, 2008
Viking River Cruise to China - May 30, 2008
HAL - Eurodam - August 29, 2008
Caribbean Princess - January 25, 2009 - So Caribbean
HAL - Oosterdam - May 19, 2009 - Mediterranean
Carnival - Triumph - Sept 3 2009 Canada/New England
NCL - Sun - January 31, 2010 - South America
MSC - May 22, 2010 - Norwegian Fjords & Baltics
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#17
West Haven, CT
1,394 Posts
Joined Sep 2007
anytime! I good go for some right now instead of the turkey soup cooking! By the way, he sailed with us on our first Princess cruise last year and didn't get beyond the first taste of the eggplant! Visit Abate's if you want good eggplant. Pres Clinton used to go everytime he was in New Haven for something.
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NCL ?-1993
Carnival Imagination-12/02
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Caribbean Princess-10/08
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#18
7,624 Posts
Joined Feb 2005
Originally posted by arlenez
Me too. We should all plan to meet someday at Rosie's cousin's restaurant for that yummy eggplant.

Regards,
Arlene

Sounds like a plan
#19
7,624 Posts
Joined Feb 2005
Originally posted by dcrow72
anytime! I good go for some right now instead of the turkey soup cooking! By the way, he sailed with us on our first Princess cruise last year and didn't get beyond the first taste of the eggplant! Visit Abate's if you want good eggplant. Pres Clinton used to go everytime he was in New Haven for something.


I have heard of Abate's , but have never been.

Hmmmm will definately have to make a point of going
#20
The Villages, FL, USA
2,360 Posts
Joined Mar 2004
I've heard of Abate's, but have never been there. We've been to Pepe's a few times, but not in many years.

I think after the holidays we should all plan a field trip to Abate's and share our love of cruising and some good eggplant.

Best regards,
Arlene
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Costa - 1982
Royal Caribbean - 1989
Royal Caribbean - 2001
Celebrity - Summit June 2004
HAL - Westerdam, April 2006
HAL - Zuiderdam, November 11, 2006
HAL - Maasdam, March 15, 2007
HAL - Oosterdam, August 4, 2007
Princess - Island, Panama Canal, February 6, 2008
Viking River Cruise to China - May 30, 2008
HAL - Eurodam - August 29, 2008
Caribbean Princess - January 25, 2009 - So Caribbean
HAL - Oosterdam - May 19, 2009 - Mediterranean
Carnival - Triumph - Sept 3 2009 Canada/New England
NCL - Sun - January 31, 2010 - South America
MSC - May 22, 2010 - Norwegian Fjords & Baltics
NCL - Jewel - November 14, 2010 - Bahamas & Florida
NCL - Jade - February 13, 2011 - E. Mediterranean, Morocco & Canary Islands
Carnival Glory - June 9, 2011 - Canada & New England
HAL - Veendam - September 4, 2011 - Bermuda
Viking River Cruise on Prestige - Budapest to Amsterdam - August 26, 2012
Celebrity Reflections - January 12-19, 2013
Ruby Princess - January 9, 2014
Royal Princess - March 2, 2014
Viking River Cruise on Fontane - Prague to Berlin - April 26, 2014
Caribbean Princess - September 20, 2014 - Western Caribbean
Royal Princess - May 21, 2015 - British Isles Cruise
Diamond Princess - March 2, 2016 - New Zealand/Australia
HAL Koningsdam August 14, 2016 - Northern Isles
HAL Nieuw Amsterdam - October 30, 2016 - Malt Shop Cruise
Royal Caribbean Oasis of the Seas - January 15, 2017 - Western Caribbean
Regal Princess - March 5, 2017 - Caribbean
Celebrity Millennium - February 4, 2018 to Vietnam and Thailand