All Things
Eggplant has recently become a favorite of mine. It reminds me of tofu in the sense that it picks up on the flavors you are cooking with, but without the meaty texture. Surprisingly, eggplants are very filling as well. We each had about two slices of the eggplant with the pasta and were completely full! Eggplants contain a lot of moisture and you definitely want to begin getting most of that moisture out, otherwise the dish can taste more watery than anything. Start by cutting the eggplant into 1/4 inch slices. For this next step, I used a cutting board, but you could use anything you have lying around such as a baking sheet. Place a single layer of paper towel down and lay the eggplant pieces over top of the paper towel. Sprinkle the eggplant lightly with some sea salt. Don't worry, it will not make the dish taste any saltier. The salt helps pull more moisture out, plus the salt will be wiped away after the time of sitting is done. Let the eggplant sit for up to one hour. After allowing the eggplant to sit, take a clean paper towel and blot any remaining moisture. This is the step that you will wipe away any salt as well. You will need two shallow baking dishes or bowls. I used regular kitchen eating bowls. In one, beat two eggs. In the other, mix together the bread crumb mixture. I mixed the bread crumbs with a tablespoon of flour, one teaspoon baking soda, oregano, basil, garlic powder, sea salt, and pepper. Using your favorite sauce, apply a thin layer to the bottom of a 9x13 pan. Heat a non-stick skillet over medium heat. Once heated, add two tablespoons of olive oil (can also use vegetable oil). Dip one piece of eggplant in the egg mixture, next in the breadcrumb mixture, and then place it on the heated skillet with oil. Cook the eggplant on the skillet just until browned on each side (about 1-2 minutes). Transfer the eggplant to the baking pan, laying them in a single layer. Repeat steps, until all eggplant pieces have been dipped and browned. My family personally loves all the sauce and all the seasoning. Once the eggplant is in the baking dish, *optional* spread additional sauce over eggplant pieces for additional flavor. You can also add additional spices on top of the sauce to add even more flavor to the dish. Again, the eggplant picks up all of the flavor from ingredients we are working with. Sprinkle mozzarella cheese on eggplant and bake covered for 20 minutes. The eggplant can be eaten by itself served with additional sides, or served over a bed of pasta, rice, quinoa, anything you choose. I served the dish over a bed of mini spaghetti, and cooked the spaghetti while the eggplant was baking. The crispy eggplant parmesan quickly became a family favorite! Ingredients:
Instructions:
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May 2020
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