Eggplant Parmigiana

Namaste,

Sharing food and recipes is intertwined in the story of our Guru, Ma Jaya Sati Bhagavati and our Paramaguru, Neem Karoli Baba, and their devotees.

Ma would say that one of the first things Baba taught her was “God is in the sharing”.

Recently a very close chela (devotee) of Ma left this world to be with her beloved.

Her name is Sundari, and she was a kind and beautiful person.  She and her husband Milarepa grew up and raised a family in Brooklyn (also called the Holy land where Ma is from). They have three daughters Bina, Marianne, and Swami Krishnabai, and a granddaughter Julienne. They are all very close to Ma and Baba. Bina and Swami Krishnabai took care of Ma directly and still do and have the utmost devotion for their Guru.

Ma would teach often what it meant to sit at the Feet of your Guru.

And with this deep connection to your Guru, everyone in your family, and everyone surrounding them are taken care of.

This month’s recipe is in honor of Sundari. Sundari was an excellent cook, and being Italian and from Brooklyn, she made the best eggplant Parmigiana ever!

One day many years ago, i was just starting to cook, and she allowed me to help her make eggplant parmigiana. This was a big deal!

First you cut the eggplant thin. Then you salt it to take away the bitterness, then you rinse the salt off and dry the eggplant. Seasoned flour, egg, and Italian breadcrumbs, and fry them in a cast iron pan until golden and soft. Then layered with sauce and cheese and baked until melted and brown on top.

I followed her steps meticulously and it was amazing. After a couple of times preparing for the whole Ashram, i realized i would need to make some adjustments. Simply, there was not enough time to make that volume.

This recipe version is wheat free and dairy free. It skips salting the eggplant, cuts it a bit thicker into steaks vs. rounds, and bakes it vs. frying. Now, I use millet bread crumbs, and no cheese (probably a mortal sin). I am sorry Sundari, don’t be mad at me.

I am so grateful to you for being kind to me and sharing with me. And every time we serve eggplant parmigiana your kindness and generosity touches hearts.

I know you are with Ma and Baba right now.

Your eggplant is still the best ever and hopefully this recipe can be second best!

It is in honor of you. I love you.

You see for me, cooking and serving food is all the Grace of the Guru.

Thank you Ma, Thank you Baba for each moment at your Feet.

Love Swami Rudra Das
Always at the Feet of my Guru, Ma Jaya Sati Bhagavati

Ingredients:

• 6 Eggplant (medium) – Organic
• 5 cups Millet Bread Crumbs (or any store bought breadcrumb, can be Gluten Free and/or Italian seasoned – if plain add the seasoning mix below minus the millet bread)
  • 1 Loaf Millet Special Bread – “Deland Bakery”
  • 2 Tablespoons Dried Parsley Flakes – Organic
  • 1 1/2 teaspoons Granulated Garlic – Organic
  • 3/4 teaspoon Granulated Onion – Organic
  • 1 1/2 teaspoons Himalayan Salt
• 6 Eggs – Organic
• Vegetable Oil – Organic (Safflower)
• Sauce
  • 2 Canned Italian Roma Tomatoes – Organic
  • 1/4 cup Extra Virgin Olive Oil – Organic
  • 4 Tablespoons Oregano – Organic
  • 1 teaspoon Granulated Garlic – Organic
  • 1/2 teaspoon Black Pepper – Organic
  • 1/2 teaspoon Himalayan Salt

Utensils:

• 4 (1/2 Sheet) Pans
• 1 Large or 2 Small Pyrex Baking Dishes
• 4 Small Mixing Bowls
• Whisk
• Unbleached baking paper
• Knife
• Peeler
• Cutting Board
• Blender
• Food Processor
• Spray Bottle for Vegetable Oil

Directions:

Step 1: Make the Breadcrumbs or Buy them.

This is how i make breadcrumbs, but it is fine to buy a store bought product. Italian seasoned bread crumbs or a gluten free brand. If they are plain then you can add the seasoning i have listed here. The bread i use is called “Millet Special” and made by “Deland Bakery”. You can order this bread online at https://www.delandbakery.com

Cube the bread into 5×5 squares and spread onto papered sheet pans. Bake @ 350 degrees until lightly toasted. Cool them, and then pulse in a food processor into fine crumbs. Place in a bowl and add the spices listed above. Whisk well until completely mixed.

Step 2: Peel, Wash, and Cut Eggplant.

Peel the eggplant, wash, and cut into lengthwise steaks about 1/4″ thick.

Step 3: Bread and Bake Eggplant.

Break eggs into bowl and whisk well. Set up a breading station with bowl of eggs, then bowl of breadcrumbs and then have papered sheet pans with oil spread on top of paper. Place eggplant slices into egg and coat completely then place into breadcrumbs, toss covering top and bottom and place onto oiled papered sheet pans. Spray top of eggplant with oil and bake @ 375 degrees, until lightly brown and soft, approximately 30 – 45 minutes. This will change according to the eggplant and your oven. The best rule is to check often, every ten minutes.

Step 4: Make the Sauce.

I believe that this sauce is one of the secrets that makes this recipe so good. It is an uncooked sauce (i call it my pizza sauce, because it is used to make pizza too!). Simply open the cans, place tomatoes in blender to puree, and add spices and oil and whisk. That’s it, you are ready to go!

Step 5: Layer the Eggplant with Sauce and Bake.

Put a ladle of sauce on bottom of pyrex pan, then a layer of eggplant. (they can overlap). Press the eggplant lightly into the sauce so it is covered. Add another ladle of sauce and another layer of eggplant, and press lightly again. Add a little more sauce on top again. Cover with a pyrex cover or make a cover with unbleached baking paper and foil on top. This way the aluminum does not react with the acid in the tomato sauce. Again the paper is under the foil, so no foil is in contact with the sauce. Bake at 375 degrees for about 35 – 45 minutes. The sauce will reduce slightly and the eggplant will cut super smooth.

Serve and enjoy!!!

Love Swami Rudra Das