Giant Purple Eggplant.
A follow-up to the farmer’s market post… what to do with the giant eggplant.
I had attempted eggplant parmesan before with a smaller eggplant from Wegman’s, but I don’t think that I made it correctly (Dan liked it of course, but I didn’t). So, I wanted to give it another shot with the eggplant from the Oakland Mills Farmer’s Market. The eggplant was seriously giant, and it made a ton of food in the end. I ended up making dinner for my entire family and brought it to my parents house to feed them.
When I decided to make the eggplant parm, I found a recipe from allrecipes.com and loosely used it. Here is what I ended up doing:
Coated Eggplant Slices ready for baking.
– Peel and slice eggplant into 3/4 in pieces (width) and sprinkle each side with salt.
– Place paper towels onto a cookie sheet and lay a single layer of eggplant onto paper towels.
– Lay a single layer of paper towels on top of slices and press with something heavy (ie. iron skillet, heavy pan).
– Press for 20- 30 mins.
– Remove eggplant pieces and rinse with cold water, dry.
Bake the slices at 350 degrees.
– Preheat oven to 350 degrees.
– Make a mixture of bread crumbs on a large plate (I used plain bread crumbs, garlic powder, salt, and italian spices).
– Coat each slice with egg (I use egg beaters), lay slices on bread crumbs and coat each side thoroughly, and place a single layer onto a greased cookie tray.
– I bake my slices for about 10 mins on each side, but they should looked a little browned when they are finished.
Eggplant Parmesan over noodles.
– After removing baked slices from the oven, leave the oven at 350 degrees.
– In a glass pan (size of pan and amount of ingredients depends on how much eggplant you have), pour tomato sauce/ pasta sauce to coat bottom.
– Place single layer of baked eggplant slices on top of sauce and coat with cheese (I used a mixture of grated parmesan and mozzarella with italian spices mixed in).
– Cover with more tomato/ pasta sauce and top off with cheese mixture.
– Bake at 350 degrees for 30 mins.
– When the Eggplant Parm is done, you should be able to stick a fork into the slices easily (they should be squishy).