Tamale Pie

I’m kind of in a rut creatively when it comes to food. Since it’s summertime, I should be more active in trying new things; but so far, I haven’t been as productive as I would have hoped. Oh well, summer ain’t over yet…I still have hope that I will be inspired before school starts again. So currently, I’m looking at what’s in my small arsenal of recipes and trying to come up with something I haven’t done before. This recipe is a mix of my Vegetarian Chili and my Vegetable Pot Pie. I googled what it could be called; and lo and behold, there are people who have similar versions and it is called a “tamale pie.” That link is for the carnivore version. It is basically a combo of beans and veggies with cornbread baked on top.

I was pretty lazy with the ingredients but here it is: can of corn, can of black beans, can of diced tomatoes, green pepper, onion, minced garlic, shredded cheese, Morningstar Grillers, salt, black pepper, chilli powder, cornbread mix

20130611_193244grillers 20130611_194156

Chopped the green pepper and onions and let them simmer a bit


Drained the corn and beans and added them to the pot. Put 2 frozen griller patties in microwave for a little bit and then mashed them with a fork before adding them to the pot. Season with salt, pepper, chili powder, etc and have mixture come to a boil. Preheat oven to 400.


Grease a dish and pour mixture in, then mix in shredded cheese. Put cornbread mix in separate bowl and follow packet directions.


Spread cornbread dough across the top. I tried to spread it evenly but it was pretty thick. Put in oven for about 15 min or until cornbread is baked through.




It turned out really tasty and I added some Fritos for the crunch factor. In hindsight, I probably should have made the cornbread from scratch (the package one was a little too dry) and used fresh corn straight from the cob or something…but aintnobodygottimefadat 🙂


Eggplant Parmesan (baked version)

I’ve tried eggplant parmesan at almost every Italian restaurant I’ve been to; and from all these different tastings, I’ve found the ones that I really like are the kind where I don’t really taste the eggplant. Honestly, I’m not a fan of eggplant itself..it reminds me of zucchini which I’m not a fan of either. When I say that I’m not a fan of something, it doesn’t mean that I hate it and will never try it again..It just means that the times that I have tried it, I didn’t like the way it was cooked or presented. Like tofu, tofu can be prepared in dozens of different ways; and the taste of it also depends on how it is seasoned. Anyways, back to the topic, I’ve made this version of eggplant before and really liked it so I am sharing it with you today. Like I’ve said before, I’m not really good at measurements because I just throw stuff together but here are the ingredients I used:

Eggplant Parmesan:

1 eggplant, Italian style bread crumbs, 2 eggs, flour, salt and black pepper, angel hair pasta, Ragu or some other tomato sauce, diced tomatoes, shredded cheddar and parmesan cheese


As you can see from the picture, I got a huge eggplant (couldn’t use all of it). I also wanted to experiment with fried onions but it didn’t really work out so ignore them lol.


Peeled eggplant and sliced very thin


Set up a station with the flour, whipped eggs, and bread crumbs in separate dishes. Add salt and pepper to the flour. Preheat oven to 375. First cover the eggplant slice in flour, then egg wash, then bread crumbs and put it on a greased baking dish.

20130521_192251 Bake for 20 to 30 min or until golden brown.


I like using angel hair pasta because it cooks fast, and I add diced tomatoes to the traditional Ragu tomato sauce.


I added the cheese last. It was all very filling and it didn’t have that eggplant-y taste 🙂 . Next time, I will try frying the breaded eggplant..I like baking though because it is easier for me not to burn myself as opposed to frying where I am prone to splash hot oil on myself. Anyways, I hope you beginner cooks out there find this recipe as easy to make as I did!