Friday, June 24, 2011
I think this is a super easy recipe for a vegetarian, or for someone trying to include more veggies in their life :-) Get a medium eggplant, cut slices about 1/2 inch thick or thinner if you'd like. Drizzle each slice with olive oil.
For the breadcrumbs on top (for some crunchy texture), I mixed Italian breadcrumbs, shaved parmesan cheese, parsley and some finely chopped garlic. Just mix it all together.
Heat and cook the eggplants on each side for about 2 minutes, sprinkle the breadcrumbs on one side and kind of pat them down so they stick, add more olive oil if necessary (I didn't do the eggs, flour, breadcrumb thing, it takes to long and is a bit messy). Flip it over so the crumbs can toast, then add more breadcrumbs on the other side with the same method. I kind of just invented as I went because we had to eat the eggplant before it went bad and I had leftover breadcrumb mixture, so some of the crumbs are bound to come off when you flip. They did come out delicious though, with a salad on the side (any kind you like :-)