Sunday, April 17, 2011

Eggplant Parm

In a few weeks I will write a much longer post explaining why I've been absent from the blogging-world; I'll share some big changes (or lack thereof) happening in my life and where I intend to take things in the future. But for now, I am going to spend my evening relaxing and watching Burn Notice and River Monsters.

In the meantime...Eggplant Parmesan!

This recipe comes from Shape Magazine. It was super duper nom nom.

I altered the ingredients to the following list:
  • 1 medium eggplant sliced into 1∕4-inch-thick rounds
  • 1/2 teaspoon kosher salt
  • 2 teaspoons olive oil
  • 3/4 cup panko
  • freshly grated Parmesan
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 2 egg whites, lightly beaten
  • Cooking spray
  • jarred marinara sauce
  • shredded mozzarella

I had to get creative when it came to pressing the water out of the eggplant slices...

This was my first experience with eggwash and breading, and it including a coating of flour before everything else.

The mixture of freshly toasted panko crumbs, parmesan, pepper, oregeno, basil, and garlic powder had an amazing fragrance. Also, lining the baking sheet with tinfoil is a step I will never skip again. Easiest. Clean up. Ever.

Also, I didn't have a baking plan smaller than 9X13 so I used a 9" diameter skillet - worked like a charm.

These are going to go quickly : )

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