Eggplant has been one of my big pregnancy cravings... and thankfully my 2 year old LOVES it! Eggplant can look a little intimidating, but it really is delicious! And it also freezes like a champ!
1 small eggplant
1 beaten egg
1 Tbsp milk
1/8 cup flour
1/8 cup bread crumbs
2-3 Tbsp cooking oil, or Italian salad dressing
1/3 cup grated Parmesan cheese
1 cup meatless spaghetti sauce
3/4 cup shredded Mozzarella cheese
Wash eggplant, and cut cross wise into 1/4" tick slices.
Combine egg and milk, set aside. Combine flour & breadcrumbs (you can also season this, salt & pepper, garlic powder, oregano, etc.), set aside.
Dip eggplant slices into egg mixture and then into flour, turning to coat both sides.
In a large skillet, cook eggplant in hot oil or Italian dressing for 3-5 minutes or until golden brown, turning once. Drain on paper towels.
Place cooked eggplant slices in a single layer in a baking dish. Top with spaghetti sauce, sprinkle with Parmesan and Mozzarella cheeses; repeat layers.
Bake at 400 for 15-20 minutes.
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2 comments:
What does eggplant taste like? I've always been very curious about it but too scared to try it. I imagine it's sort of like a zucchini?
It has a really "meaty" taste. I wouldn't compare it to zucchini, that's to light and springy. It is a very hearty vegetable. It doesn't taste anything like mushrooms, but you could compare the consistency to a portabello.
Pick an eggplant that's still firm, with a vibrant purple color (no brown) and then make sure it's cooked the whole way through.
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