So the girlfriend had a bad experience over a decade ago eating eggplant. I guess whoever made it for her used wicked thick slices that were sour and horribly seasoned. I rectified that last night and she has a new found love of the the vegetable.
I thinly sliced (1/8th") a eggplant. Patted dry to remove as much excess water as possible. Dipped in egg followed by panko breadcrumbs heavily seasoned with oregano, onion, garlic, and whatever else I saw fitting out of my spice rack. Set oil temp to 300F and lightly fried until golden brown. Drained and placed in shallow baking **** with marinara and mozz cheese. Broiled for 1 minute.
Her face lit up like a xmas tree. The eggplant was crisp and packed with flavor. The sauce added some needed acidity and the cheese gave the crunhyness a better texture.
Next time, I want to make eggplant caprese. Haven't made a balsamic reduction in forever.
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I AM FLOOF! SOMEBODY FLOOF MY HORN!! ALL HAIL THE FLOOF!!I JUST FLOOFED ON THE FLOOR
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