Chili parmesan eggplant!

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Hello friends!

I have always been a fan of eggplant. I believe that the love for the beautiful purple fruit (or vegetable, your choice!) I owe to my mother. Mom always cooked delicious veggie dishes (even though we’re not vegetarians) and eggplants were one of her highlights. My mouth still waters when I think of her eggplant and egg or eggplant a la vinaigrette recipe. I will share those recipes with you one of these days.

Today I share a recipe born out  of inspiration (or desperation! LOL!) in a moment I had no idea what to do with leftover chili. As I won’t give the chili recipe now (maybe later! He he!) let me just say I love to use sweet peppers, paprika, black pepper,  Tabasco sauce, cayenne pepper and cumin.

chili parmesan eggplant


  • 2 cups of leftover chili.
  • 1 red bell pepper
  • 1 spoonful of tomato paste.
  • 2 very ripe tomatoes.
  • 2 big eggplants.
  • 2 cups of béchamel sauce (a simple recipe for béchamel sauce is ¼ cup wheat flour diluted in 2 cups of water. Take to the pan, add butter and a bouillon cube and allow to thicken until creamy)
  • ½ lb. cheddar cheese.
  • Parmesan Cheese.
  • Butter.


Put some oil and stir fry the tomatoes and chopped peppers until they are well cooked, add the tomato sauce and a cup of water. Add the chili and let it mix well. When it thickens a little turn off and allow to cool off.

Meanwhile cut the eggplants in cylinders and add some salt. Allow to sweat about 5 minutes. Then dry off and take to the pan grill with some butter. When they cook a little add to a pyrex until they form a layer. On top of this spill layers of béchamel sauce and chili respectively.

Continue adding eggplant layers, followed by bechamel and chili layers until you run out of the material.

Place some slices of cheddar cheese and then parmesan cheese.

Take to the oven until they grate and golden.

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About Arturo Féliz-Camilo

Escritor. Consultor. Historiador. Cocinero tradicional Dominicano. (Writer. Consultant. Historian. Dominican traditional food cook)
This entry was posted in From the culinary lab, International food and Inventions, Low carb and tagged , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

4 Responses to Chili parmesan eggplant!

  1. Ivan. says:

    awesome eggplant, and the tostones are a perfect pairing of soft tender and crispiness. Yet another world class dish Arturo!

  2. Thanks Ivan! Yes, the tostones with the eggplant on top made a truly heavenly pairing! 🙂

  3. Louise says:

    What a GREAT idea, Arturo! I ate so much eggplant when I was a child, my family use to call me the Eggplant Kid!!! Perhaps that’s why my favorite color is purple! I don’t eat nearly as much these days. I’ll remember this post the next time I’m in the produce section!

    Thank you so much for sharing…

    P.S. I’m not sure but I may have deleted an email or comment from you because google mail put you in with the spammers. I’ll be more careful next time:)

    • I love eggplant as well. You know, my Mom is an “eggplant master”. I’ll start posting some of her best eggplant recipes.

      Thanks for your words. Don’t worry, we all have to deal with spammers! 🙂

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