Everyone thinks they have certain recipes down pat, but I found that all Eggplant Parmesan recipes left me wanting something different. The eggplant is always mushy, regardless of serving time. For those with texture issues, this can be quite a problem. You find yourself gagging on an otherwise tasty dish.
Did you know that people can be allergic to eggplant? I worked with two people who were deathly allergic to this food. Even the smell of it could send them to the hospital. So, when we did catering at the University, eggplant of any kind was out! You’d be surprised exactly where you’ll finds this ingredient. For instance, one of the dishes served at a conference was simply a vegetable soup. Due to missing the ingredient list, the individual was hospitalized for a week, just because they stirred the soup and smelled it! The smell alone had swelled her throat, cutting off air. Anaphylactic shock is no joke!
Anyway, allergies and texture aversions aside, try this version if you like and can eat eggplant…
What you’ll need: small eggplant, Italian or plain panko breadcrumbs, sea salt, grated parmesan cheese, grated Romano, garlic powder, 2 eggs, plain vegetable oil, favorite marinara, grated mozzarella, knife, peeler, skillet, flipper or tongs, two breading dishes, a fork, dipping bowl.
1 – Eggplant
2 – Extra Large Eggs
1/2 TSP – Garlic Powder
2 Cups – Panko Breadcrumbs (Italian or unseasoned).
1/4 Cup – Grated Parmesan Cheese
1/4 Cup – Grated Romano Cheese
Sea Salt and pepper to taste (a couple twists on the grinder is what I use).
Vegetable Oil (enough to submerge most of the eggplant).
- Peel the eggplant then cut it into long thin slices. You may also do this as rounds if you really wish. However, I find the long slices work best for time and the dish.
- Place the eggplant on paper towels to blot for about twenty minutes, or while you prep the other parts.
- Whisk the two eggs with the garlic powder in one of two breading dishes. In the other breading dishes, combine the breadcrumbs, Parmesan, Romano, and the salt and pepper.
- Heat a large skillet with enough oil to submerge the eggplant on one side, and the edges, on medium.
- Once the oil is ready for frying, dip the first piece of eggplant into the egg and coat fully. Move to the breadcrumbs mixture and coat both sides. Use a fork to press the slice and crumbs. Place in the oil. Repeat until you’ve filled the skillet.
- Fry the eggplant until golden brown and flip. Fry the other side until golden brown. Put cooked pieces on paper towels to blot, and sprinkle with a tiny bit of parmesan and mozzarella.
- Repeat the breading and frying steps until all the pieces of the eggplant are cooked.
- Plate the fried eggplant and serve with a small dipping bowl marinara and a side of spaghetti and sauce. Goes great with garlic bread, too!
This version avoids layering the eggplant and soaking it in sauce that will make the breading mushy, creating a texture nightmare for some eaters. You can also fry the eggplant in spears (or straws sized pieces). If doing this in coin slices, follow the same steps as above.
Remember to discard any leftover breadcrumbs. Once contaminated with egg, it’s not safe to store. You can cook any remaining egg mixture for your dog so long as there is no onion in them (onion is poisonous to dogs). Some vets do not recommend feeding garlic to your dog, either.
Did you know that eggplant is part of the toxic nightshade family?
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