So far, this is my favorite way to eat eggplant.
Breaded, Baked, Eggplant
1 medium eggplant
1 cup flour
1/2 cup cornmeal
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper
1. Start by slicing your eggplant in 1/4 to 1/2 in. slices. Salt them and set them out on a cookie sheet. Place a second cookie sheet on top and press down onto the eggplant. Let this set for about 20 minutes. Rinse the eggplant slices under running water, set on a towel, and pat dry. This removes a lot of the extra juices from the eggplant and will help your breaded eggplant to not be too soggy.
2. Put the flour, 1/4 t pepper and 1/4 t salt in a bowl, mix. In a second bowl beat the egg with a fork. In a third bowl combine the cornmeal and parmesan cheese.
3. Dip the eggplant slices on both sides in the flour mixture, then the egg mixture, then the cornmeal mixture. Place in a single layer on a cookie sheet.
4. Bake at 425 for 20 minutes, flipping halfway so they cook evenly on both sides.
5. You can serve as is or with a marinara sauce for dipping.
Wow! 11 weeks of veggies already! Now that we’re well into summer, the last couple of boxes have been really great. Here’s this week’s box.
More onions. These red torpedo onions are strong but so very tasty cooked! I just cry a LOT when I’m cutting them up.
Corn. Last week’s corn was so delicious. I’m so excited to have more!
Baby potatoes. My girls were super excited. We made baked potatoes. I’m hoping for more in the next box.
Eggplant. I’ve never seen eggplant like this, but it’s actually easier to use because it’s in smaller portions, I can kind of sneak it into dishes and hope no one notices – let’s just say that they haven’t been impressed with my eggplant cooking skills. “It’s squishy” has been the most common comment.
I made some spaghetti sauce and tossed some eggplant in. My 6yr old caught me and asked what I was putting in the sauce. “Eggplant” I told her, “I’m going to puree it all when it’s cooked, so you won’t even know it’s in there.” 6yr old looks at my like I’m crazy, “but I know it’s in there!” She totally missed the point. She did eat the sauce for dinner and loved it. It’s amazing what you can hide in a puree.
Red and yellow peppers. I love peppers.
Tomatoes – these look a little rough, probably from the week of non-stop rain we had. They’re still tasty though and made great spaghetti sauce.
Cantaloupe, a favorite fruit at my house. This one didn’t have a ton of flavor but it was nice and juicy, so still pretty tasty.
This week’s csa box has some super tasty vegetables!
Red onions again. These are so delicious!
Eggplant. I’m not very good at cooking with this vegetable, but I love the color of it.
Carrots. Lots of little carrots, this was probably the last of them for a while.
Basil, I have plenty in my freezer already I’m thinking that I’ll try dehydrating some and see how they turn out.
I’m excited about corn. We love corn and haven’t had it in our box yet.
Cucumbers. I’m thinking I’ll make more pickles!
Cherry tomatoes. They’re so yummy!