no-fry eggplant parmesan

Using small eggplants means you don't have to salt them first if you don't have the time / inclination. I skipped the salting and had no problems with bitterness at all.


No-Fry Eggplant Parmesan

4 - 5 SMALL eggplants ( I like the Japanese kind), peeled and sliced length-wise
1 egg, lightly beaten
1/2 cup bread crumbs
1/4 cup grated Parmesan cheese
1 Tbsp dried oregano
2 cups shredded mozzarella cheese
1 box of spaghetti, prepared as per directions
4 cups prepared spaghetti sauce or marinara sauce

- Preheat oven to 375 degrees.
- Mix the bread crumbs, grated Parmesan and oregano.
- Dip each piece of eggplant in the beaten egg and then dredge in the bread crumb mixture, then place in a single layer on a baking sheet.
- Cook in 375 degree oven for approximately 5-7 minutes, then flip each piece and cook for another 5-7 minutes until golden brown on both sides and tender through.
- Remove baking sheet with eggplant from oven, but leave oven on.
- Spoon a layer of prepared spaghetti or marinara on the bottom of a 13X9 baking dish and shake dish around to coat.
- Layer into baking dish as follows: eggplant slices, mozzarella cheese, sauce, until you've used everything up, ending with a layer of cheese.
- Cook in a 375 degree oven until golden brown on top, about 10-12 minutes.
- Serve over prepared spaghetti with additional sauce, if desired.

sunday night dinner

We stopped in at one of the local farm stands on the way home to look for something for my dad, and I ended up finding some really cute little Japanese eggplants and some lovely rainbow chard. I had no clue what I was making with them when I bought them, and I think probably in terms of cohesiveness I could have done a lot better...but everything still tasted really good, so I'm happy.



For the pork chops, I took thin-cut boneless loin chops and dosed them with thyme, black pepper, and a little garlic salt. Those went into a 450 degree oven for about 5 minutes (no, really, they were THIN) and were done. The eggplant was cut into rounds, tossed in a beaten egg, then in a mixture of flour, a little corn starch, some breadcrumbs, black pepper and cayenne. I laid them into a pan of smoking hot olive oil in batches so as not to crowd them, and flipped them when they got crispy and golden. The chard was washed, chopped roughly (including most of the stems because I like the crunch), and thrown into a hot pan with some chopped onion. I covered the pan tightly so that the water on the leaves would help to steam it and cook it through. It took about 6-7 minutes for the leaves and stems to get tender. I dressed the chard with a splash of balsamic vinegar.

I liked the chard and wouldn't change anything with it, I don't think...but I wasn't really satisfied with the eggplant. I keep making eggplant, thinking it's going to taste like something on its own, but...it kind of doesn't. I need to work on that. :)