Friday Foodie Fix

I love this event that Dianne over at The Whole Gang hosts every Friday.  This week the ingredient is eggplant…ooh…one of my favs!!  I buy at least 1 eggplant per week and love to eat it roasted with other veggies.  I slice the eggplant in rounds and place paper towels on each side and then pound with a frying pan to help lessen the bitterness.  I found this tip on another food blog (though I don’t remember where….I am getting old!) and it really works.  Then I slice into chunks or leave in rounds.  After they are in the shape I want, I toss in some olive oil (EVOO as Rachael Ray says), sea salt & pepper.  Then I roast in the oven at 375 or so for 20-40 minutes.  I have also grilled in place of roasting & they turn out great!  Another idea?  Cut the eggplant lengthwise and then use a the base for a burger and top with your choice of toppings & then top with another slice of eggplant. 

Here is a favorite, simple recipe I use for eggplant.

Easy Eggplant Parmesan

1 medium eggplant
1 medium zucchini
Mozzarella Cheese (or sliced fresh mozzarella)
Parmesan Cheese
Marinara Sauce (I used homemade today, but have used Prego 3 Cheese in the past)

1. Preheat oven to 400.
2. Slice eggplant & zucchini.
3. Spread sauce in the bottom of a glass pyrex dish. Start to layer eggplant & zucchini and cheeses with sauce. Repeat until ingredients are gone.
4. Bake at least 30 minutes. Test the eggplant with a fork, it should be soft. Broil for a couple minutes to brown up the top.

**I have seen a variation of this recipe with ricotta cheese too. That would make it more a meal, suitable for vegetarians.

Enjoy your Friday!! :)

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8 Responses

  1. MMMM, see – that looks delcious! (I really need to work on my eggplant skills!)

    • You can do it! :) When I first started cooking eggplant I didn’t like it nearly as much. I liked it when I ate it out at a restaurant, but not at home. It wasn’t until the past year that I really figured it out (especially the bitterness part).

      Good luck!

      Kim

  2. Thanks for the congrats on the Examiner! I am excited!! The eggplant parm looks amazing! Can’t wait to use this recipe!! :) Ali

  3. Yum! I LOVE eggplant parm!

  4. [...] – Chicken/Eggplant Parmesan, brown rice/quinoa pasta, broccoli & [...]

  5. [...] Heather (Chocolate Chip Zucchini Bread) 8. Kim (Easy Eggplant Parmesan) 9. Rachel (chocolate zucchini [...]

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