For the Love of Eggplant

Daniel and I subscribe to an organic vegetable delivery service called Door 2 Door Organics – which basically means every other Monday is like Christmas morning.  I run to the cooler on the front porch in eager anticipation and each time find a bag bursting with a wild assortment of veggies.  Our deliveries typically consist of the usual suspects: lettuce, broccoli, potatoes, and tomatoes; the bewildering deviants like those found on professional cooking shows such as “Chopped” (one of our favorites by the way): escarole, purple bell peppers, sunchokes, and parsnips; and those “tweeners” that aren't totally bizarre and yet wouldn't necessarily be sought out at the grocery store…..prime example: Eggplant!

The Eggplant
photo from: www.foodstubs.com

Thanks to this Giant Purple People Eater being dropped on our doorstep several times (and thus being forced to cook it), Daniel and I have finally tamed this often bland and mushy beast.  So Mr. Eggplant, this blog entry is totally and entirely dedicated to you...

Eggplant Parmesan


Ingredients:

• 1 Large Eggplant
• 2 Eggs
• Approximately 1 cup Italian Seasoned Breadcrumbs
• Marinara Sauce
• 1 cup Parmesan Cheese

Preheat the oven to 350 degrees.  Remove the green cap and slice the eggplant longwise, approximately 1/2 inch thick. You can eat the skin but we usually take it off before cutting….

Bake the eggplant on a greased cookie sheet (we highly recommend Silpat mats for your cookie sheets) for 15 minutes or until soft.  While the eggplant is baking, whip the eggs in one bowl and place the Italian seasoned breadcrumbs in another bowl.

Once the eggplant is soft (and cool enough to handle), dip each piece in the egg mixture followed by the breadcrumbs and return to the cookie sheet.  Bake for 20 minutes or until the breadcrumbs are golden brown.  Top with marinara sauce and sprinkle with Parmesan cheese and return to the oven for another 5 minutes.

We enjoy our Eggplant Parmesan with a side of pasta or gnocchi.

Eggplant Pizzas


Ingredients:

• 1 Large Eggplant
• Mozzarella Cheese
• Pizza sauce
• Veggies or meat for toppings (I like tomatoes, mushrooms, and sausage)

Preheat the oven to 350 degrees.  Slice the eggplant longwise approximately 1/2 inch thick and place on a greased cookie sheet.  Spread a thin layer of sauce on each of the eggplant slices and follow by topping each with toppings and cheese.  Bake for 20-30 minutes and serve.