If I would ever become a vegetarian it would be because of this recipe. I love vegetables, because I grew up eating them fresh from the ground. I love their bright colors, surprising flavors and health benefits. When I was growing up my grandma had this vegetable garden and she would ask me to bring her some herbs for soup or veggies for dinner and I would walk around the neatly arranged rows of vegetables and herbs thinking how important of a job I was given. Seeing such fresh and colorful vegetables instilled a curiosity and love of vegetables in me. I think that the only reason I’m not a vegetarian is because I want to taste everything. Just thinking about how many foods there are still out there for me to taste gives me a rush.

When I was still new to eggplant my sister,Vicki, told me about this recipe and honestly I was not as excited about it as she was. I watched her make it and it was looking good. I may sound bias but my sister’s tomato sauce is unbelievable good. I secretly think that she was an Italian chef in her past life. The recipe that she used was from Rachael Ray’s Big Orange Book. Initially it was created for Ringo Starr who I learned is a vegetarian. The recipe turned out great and it became a tradition. My sister makes eggplant parmigiana for me and I make beef bourguignon for her. Hopefully soon I will share my beef bourguignon recipe here.

This is not a very Easter dish but I had to share this recipe while it is still fresh on my mind and tongue. Happy Easter to everyone!!!

Get the Recipe: http://www.food.com/recipe/eggplant-steaks-parmigiana-alla-ringo-star-393661

Vicki usually makes a couple small changes to the recipe. This time she used mozzarella cheese instead of provolone, no pesto, and she made her own tomato sauce which usually means lots of garlic, fresh herbs and beefy tomatoes.  She also sprinkled fresh basil on top with the mozzarella. Oh and she did not peel the eggplant.  We both found it just as tasty and more healthy with the skin on. Enjoy!