Sunday, January 13, 2013

Eggplant for Dinner tonight and lunch tomorrow.


Eggplant, such a beautiful purple vegetable and versatile as well.   This recipe came about while we were 
living in Prince Rupert, watching my kids play soccer on the high school field one with another mother and friend Annie, trying to decide what we will be making for dinner that night.  She is from an Italian family and had many ideas for this lovely vegetable.  Eggplant is so 'meaty'and sops up any flavor you choose to give it.
From our conversation that afternoon, my head full of ideas, I decided to combine a few of the ideas Annie had given me and this was the result.


PAM'S STUFFED EGGPLANT


  Oh so good......



The ingredients you will need.

Eggplant is sliced, cheese is added and then topped
with slices of tomatoes.

Top with another slice of eggplant -  in bowls prepare egg mixture
and bread crumb mixture.  They will be ready to dip and bake.

 
They will look like 'sandwiches' or stacks.

Dip the whole 'sandwich' into beaten egg, then 
into a mixture of breadcrumbs, Parmesan cheese,
herbs and salt and pepper


 Stuffed Eggplant after it has baked for 30 minutes
at 350 degrees

The final result, the cheese has melted, the tomato hot and juicy,
the crumb coating crispy and full of herby flavor.
Eat it like this or serve in a  multi grain bun (post to follow)
 We love this hot from the oven, room temperature and even 
 cold from the fridge the next day!


PAM'S STUFFED EGGPLANT RECIPE

1 medium to large eggplant
cheese  ( your choice ) I like  old cheddar, sliced
2-3 eggs, beaten (may need more depending on size of eggplant)
salt and pepper to taste
1-2 tomatoes, sliced thinly
2 cups bread crumbs
2 tbsp dried oregano
1 tbsp dried basil
 1/4 - 1/2 cup shredded Parmesan Cheese
Olive oil for drizzling 

  Slice eggplant 1/4 inch thickness making sure you end up
with  pairs 
Add a slice of cheese and then tomato on top of
 one slice of eggplant
Cover with the another slice of eggplant
In bowl beat eggs, season with salt and pepper
 In another bowl combine bread crumbs, Parmesan and herbs
 salt and pepper
Take  stuffed eggplant and dip  the whole thing 
into the egg mixture, then into the seasoned bread crumbs
Place on greased  baking sheet (I  line the baking sheet with  foil and spray or grease  it)
Continue with the rest of the eggplant 'sandwiches' and then drizzle olive oil
 over top and flip 'sandwich' over and drizzle a bit more olive oil
Place in a preheated 350 degree oven and  bake
 for  approximately 30 minutes, until eggplant is tender
Serve with noodles, rice, potatoes and vegetables or
as a burger with toppings.
Enjoy