Saturday, November 29, 2008
The Great Eggplant
When I drew this charcoal sketch some time ago, I wasn't sure what all the items were, like the eggplant in the foreground. I at the time never purchased one let alone cooked with it. Since then it has become one of my all time favorites. Eggplant roll ups, eggplant Parmesan, eggplant and noodles...the list goes on. These deep purple veggies are a delight to the eye, as well as the palette.
2 medium eggplants
1 1/2 cups crushed crackers
1 cup oil for frying
12 slices of Swiss or provolone cheese
12 fresh basil leaves
12 slices of tomato
1/2 cup grated Parmesan cheese
salt and pepper to taste
Wash and cut the eggplant, you should have 6 slices per eggplant. Sprinkle with salt set aside for 20 min. Wash and pat them dry.
Whisk the eggs with a pinch of salt, dip the slices into the eggs and then into the crushed cracker to coat them. Heat the oil and fry up your eggplant slices on both sides. Then put the fried eggplant on an absorbent paper towel to cool. In a baking dish arrange the slices, top each slice with the cheese of your choice, then the basil and tomato slice. Sprinkle the Parmesan and salt and pepper. Bake for about 10 min. at 375*f
When I went to the store to make my purchases, I for got what cheese was called for in the recipe, so I went with the provolone... and it turn out great. I also used cracker crumbs in stead of the bread crumbs, that's all my pantry had at the time. The true recipe can be had in the De Lucas cook book.