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A Little Bit Me with Ted Alexandro

Dec 10, 2019

Reporting from the front lines of his wife's innards, Ted continues to anticipate the imminent arrival of their new baby as Christmas and baby decorating overlap - put aside some figgy pudding! From contemplating the creation of a new soul to watching videos on how to put in a baby seat (this actually is his first rodeo), every moment is filled and the sleep is getting harder. Then go inside Ted's final two prepartum road gigs - an insane touch-and-go-comedy operation from casino to casino featuring 48 hours in Las Vegas sin-free then right to the perfect job in Atlantic City where Ted learns that corporate America will literally turn their backs on him! Next it's more love for the show as read in Ted's voice in "Your Words, My Voice!" And in "Cooking with Ted" we get some holiday goodness with a baked eggplant parmigiana (see recipe below) featuring farm-to-garbage produce! Finally in "The Catch Up" Ted talks to another hilarious comedian friend (and fellow podcaster) Sarah Tollemache - catching up on basically her entire life, including the zen of eating it, Corden, Colbert, and her roots in little-known comedy Mecca of Houston, TX.

If you have been enjoying the show, subscribe to A Little Bit Me then check out more from Ted at and follow him @Tedalexandro on Twitter and Instagram. Buy the 15th Anniversary Edition of As Much As You Want and get his new hour special Senior Class of Earth at! Ted photo by Eric Korenman, Music by ProProDLC, Produced & Edited by Matthew L. Weiss @langdonboom


Extra-virgin olive oil, for brushing
2 large eggs (I used Bob’s Red Mill Egg Replacer)
3/4 cup plain dry breadcrumbs
3/4 cup grated vegan Parmesan cheese, plus 2 tablespoons for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher salt and freshly ground pepper
2 large eggplants (2 1/2 pounds total), peeled and sliced into 1/2-inch rounds
6 cups (48 ounces) store-bought chunky tomato sauce or homemade Chunky Tomato Sauce (I used Rao’s Arrabbiata jarred sauce)
1 1/2 cups shredded vegan mozzarella (I used Violife brand)


Step 1
Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together egg replacement as directed on package. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.

Step 2
Dip eggplant slices in egg replace mixture, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.

Step 3
Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup vegan mozzarella shreds (I like Violife brand best, but Daiya is good, too).

Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons vegan parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.