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Egg-plant is such a great appetizer, it so delicious when made sliced into medallions and fried to a crisp golden brown with a  side of marinara sauce.  It very simple to make and takes so few ingredients.  Works well for vegetarians and meat eaters alike.  It can be an appetizer or meal, what more could you ask for out of one plant.  Well I guess it could cook itself but that’s not happen, so will have to be happy with the fact it soooo goood!  You won’t mind have to cook it yourself.

Egg-plant Parmesan can be made a great many way.  As a sandwich or on pasta even medallions like in the recipe it’s a good meal no matter how you choose to serve it!

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soaking in a bowl of salt water ensure you a smooth taste without bitter after tones.

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You can’t beat a cast iron skillet for cooking especially frying anything.  The heat cast iron retains and the flavor that is en-parted can’t be matched by any other cookware period!

Using a mandolin or sharp knife slice the egg-plant into 1/8 inch thick slices.  Place the slices in the bowl and fill with cold water and sprinkle the 1 teaspoon of salt over the egg-plant.  You will need to push the slices down into the water a few times and then lay a saucer or bowl on top of the slices to weigh them down.  You’ll need a skillet heat it to medium high heat.  While the oil heats beat the eggs in a shallow bowl,  add the bread crumbs and cheese to another bowl along with the salt and pepper toss and mix well.  Take your egg-plant out of the bowl and dry them on layers of paper towel.  Dip the dried egg-plant into the egg then press them in bread crumbs and fry in the pan.  only fry 4 at a time so you don’t crowd the pan this will allow them to crisp up nicely. When brown of both sides serve with marinara sauce.

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Method:

  • bowl of water
  • 1 teaspoon salt
  • 1 large egg-plant
  • 1 1/2 cups panko bread crumbs
  • 1/2 cup Parmesan cheese finely graded
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • olive oil

Using a mandolin or sharp knife slice the egg-plant into 1/8 inch thick slices.  Place the slices in the bowl and fill with cold water and sprinkle the 1 teaspoon of salt over the egg-plant.  You will need to push the slices down into the water a few times and then lay a saucer or bowl on top of the slices to weigh them down.  You’ll need a skillet heat it to medium high heat.  While the oil heats beat the eggs in a shallow bowl,  add the bread crumbs and cheese to another bowl along with the salt and pepper toss and mix well.  Take your egg-plant out of the bowl and dry them on layers of paper towel.  Dip the dried egg-plant into the egg then press them in bread crumbs and fry in the pan.  only fry 4 at a time so you don’t crowd the pan this will allow them to crisp up nicely. When brown of both sides serve with marinara sauce.

Enjoy!

Lury

Shoot for the moon.  Even if you miss you’ll land among the stars……..   Unknown

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