September 9, 2014

Eggplant Parmesean

So it needs to be stated... I can't ACTUALLY cook. I'm a very experimental person in the kitchen and most of the things I cook are edible but not life changing. I do like to cook though, and the more experimental I get, the more success I seem to have. Eggplant parmesean hit my radar last week when I kept seeing Facebook posts about people making it. Then as fate would have it, I drove by my local farmer's market (Kellerman's) and they had some eggplant. I figured I'd try to make it even though I have never had eggplant that wasn't soggy.

Ingredients:
1 eggplant sliced
2 eggs
1/2 cup bread crumbs
1 cup of all purpose flour
salt and pepper to season flour
Vegetable oil to fry



Ok, so we start by slicing the eggplant about 1/2 inch in thickness



Next take your two eggs and whisk them together. Put your bread crumbs in a bowl and your flour in a separate bowl.


Dredge your eggplant first through the egg, then through the bread crumbs, and lastly through the flour. Do 4 - 6 slices and set on a plate.



At this point, your oil should be warmed up. Right? I probably forgot to mention that you need to put about 2 inches of oil in a pan and turn it on medium heat. I'm not a very gadgety person, so I tend to put the heat on medium and let the oil warm for about 15 minutes before putting anything in it. If you want, get an oil thermometer. This will help tremendously... but don't ask me what temperature it should be. No effing idea! Wing it!

Place your eggplant disks into the heated oil with tongs, or your hands - really, this is your world use whatever you want. Tongs worked best for me.

I had to turn mine over because eggplant is not heavy enough to sink to the bottom to cover it. I cooked it for 3 minutes on each side.

Take out of oil, place on paper towel to absorb some of the left over grease.

Proceed to stuff your face like a fat ass while you wait for the other disks to cook.

When they are all done, top on spaghetti, cover in marinara sauce and fresh mozzarella cheese.


Stuff face, undo pants, and revel in your fatness.


I was a little leery on making this because eggplant is ALWAYS soggy. Amazingly, these turned out to be crispy and really good. I ate the entire eggplant, most of it just being dipped in marinara sauce while I waited for things to cook. I can't say I would do anything differently, the deliciousness of this surprised the shit out of me. It was extremely cheap also. I paid $1 for the eggplant, had the flour, breadcrumbs, spaghetti, and marinara sauce already.

Enjoy!