With summer coming to a close and the garden winding down, fresh dinner choices become slim pickin'. Eggplant for one, had grown wonderfully this year and I have always wanted to try the well know dish, eggplant parmesan.
I was glad when working out in the garden to find several more purple bulbs! I know for sure what I'm going to make those into!
If you decide to make this, then I suggest picking eggplant with small seeds. The best eggplants to choose would be those long, skinny, light purple ones over the big, dark purple ones. They seem to have smaller seeds making the dish not 'crunchy.'
This does take a little work, but so worth it!
4 eggplant, peeled and cut into 1/2-inch slices
1 tablespoon salt, or as needed
1 cup extra-virgin olive oil, or as needed
2 eggs
1/3 cup water
3 tablespoons whole wheat flour
1/3 cup bread crumbs mixed with herbs of your choice
1/2 cup grated Parmesan cheese
32 ounces prepared marinara sauce or spaghetti sauce
2 cups shredded cheese
Place eggplant slices in a large bowl in layers, sprinkling each layer with salt. Let stand for 30 minutes to drain. Rinse and dry on paper towels.
Heat olive oil in a large skillet over medium heat. Whisk eggs with water and flour until smooth. Dip eggplant slices in batter and fry in the hot oil until golden brown, working in batches of 2 to 3 slices at a time.
Mix bread crumbs with Parmesan cheese in a bowl. Place 1/4 of the eggplant slices into a slow cooker and top with 1/4 of the crumbs, 1/4 of the marinara sauce, and 1/4 of the shredded cheese. Repeat layers three more times.
Cover and cook on Low until tender and flavors have blended, 4 to 5 hours.
4 eggplant, peeled and cut into 1/2-inch slices
1 tablespoon salt, or as needed
1 cup extra-virgin olive oil, or as needed
2 eggs
1/3 cup water
3 tablespoons whole wheat flour
1/3 cup bread crumbs mixed with herbs of your choice
1/2 cup grated Parmesan cheese
32 ounces prepared marinara sauce or spaghetti sauce
2 cups shredded cheese
Place eggplant slices in a large bowl in layers, sprinkling each layer with salt. Let stand for 30 minutes to drain. Rinse and dry on paper towels.
Heat olive oil in a large skillet over medium heat. Whisk eggs with water and flour until smooth. Dip eggplant slices in batter and fry in the hot oil until golden brown, working in batches of 2 to 3 slices at a time.
Mix bread crumbs with Parmesan cheese in a bowl. Place 1/4 of the eggplant slices into a slow cooker and top with 1/4 of the crumbs, 1/4 of the marinara sauce, and 1/4 of the shredded cheese. Repeat layers three more times.
Cover and cook on Low until tender and flavors have blended, 4 to 5 hours.