At least that’s how I felt before I made my baked eggplant sandwich.
I was originally going to attempt Eggplant Parmesan, a dish I like but I know is very fattening when you order it in a restaurant or via takeout. However, I did not have any mozzarella cheese and was not in the mood to go spend another $6, so I modified the recipe and used the following (remember, I’m one person):
- 1 small eggplant
- Italian Bread crumbs (about ¼ of a cup, I just placed them in a bowl)
- 2-3 egg whites
- Olive oil Misto or cooking spray
1. Coat a large frying pan with olive oil or cooking spray. Turn burner on a low flame.
2. Cut eggplant lengthwise, I think I had about eight pieces.
3. Coat eggplant pieces in egg white, then dip in bread crumbs.
4. Place in frying pan, turn over when browned (about five minutes on each side).
Once the eggplant was in the pan about 10 minutes, I noticed that it was starting to burn a bit.
I transferred the eggplant pieces into a Pyrex dish, and then baked them in the oven at 350 for 10-15 minutes.
I took them out of the oven, but the pieces were still kinda tough. It probably could’ve baked another 10 minutes or so. I actually just lost patience with the process and ate the pieces on a hoagie roll. It was a decent enough quick dinner that was cheap, didn’t require a lot of ingredients and was much better than take-out (apologies to all my local Italian restaurants but try laying off the grease)!
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