Mangia with Robert DeLeo of Stone Temple Pilots

“I make a mean eggplant parmigiana, and that’s from my mom,” bass player/songwriter and founding member of Stone Temple Pilots Robert De Leo told me when I recently interviewed him for a bass magazine. Besides being a new father (for the second time) and taking STP out on the road for a tour to support their newest album, Robert likes to cook when he finds the time. He’s not a health nut but he does try to cook healthily when possible. “I bake the eggplant rather than fry it to make healthy. I’ve been trying to eat healthy especially as I’m getting a little bit older. I sprinke olive oil on the eggplant slices and then bake them, then I put the tomatoe sauce and both mozzarella and Parmigiano-Reggiano cheese all over it and bake it again. I love it.”

Check out this recipe for Baked Eggplant Parmigiana.

Ingredients

* 3 eggplant, peeled and thinly sliced
* 2 eggs, beaten
* 4 cups Italian seasoned bread crumbs
* 6 cups spaghetti sauce, divided
* 1 (16 ounce) package mozzarella cheese, shredded and divided
* 1/2 cup grated Parmesan cheese, divided
* 1/2 teaspoon dried basil

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
3. In a 9×13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes, or until golden brown.