Easy Eggplant Recipe

Here is the eggplant recipe I mentioned in today’s LansingNext episode.  It is very easy to make, a lot of fun and feeds a few people (depending on how you slice the eggplant and what size it is).

Ingredients

• 1 good size eggplant (a large one will feed three people easily, if not four.  Check for damage first)
• 1 container of Italian style bread crumbs (these have the extra seasoning.  you can make your own with basic bread crumbs, just add oregano, dried garlic, etc).
• Extra virgin olive oil – you’ll need a lot, so get a good sized bottle. Darker the oil, the better. It’ll add a lot of flavor.
• 1 chunk of parmesan cheese (skip the powered container junk, get the real thing). Go to a place like Horrocks Cheese Room, where the price is based on weight and get only what you need (little goes a long way). Make sure you have a cheese grater.

Steps

• Preheat oven to 350 degrees.
• Slice eggplant into thin slices, the thinner the better as they’ll soak up more of the olive oil. You can do thick slices if you want. I keep the outer skin on.
• Salt eggplant and layer them in a colander, place colander in the sink with a heavy plate on top for 20 to 40 minutes. This draws out some of the bitter flavor of the eggplant. Use kosher salt if you have it.
• After eggplant sits, rinse and pat dry with paper towel.
• Pour a decent amount of olive oil in a large bowl (big enough that a eggplant slice fits into it). Season the olive oil if you want, I usually do with garlic (not too much) or oregano.
• Pour a decent amount of the bread crumbs onto a plate, next to the bowl of olive oil.
• Dip eggplant slices into olive oil, covering both sides, and then into the bread crumbs (again, both sides). Do that one at a time. NOTE: this is a bit messy, be prepared to have your hands covered in oil and bread crumbs.
• Layer slices (don’t stack) in either a baking dish or cookie sheet (cookie sheet makes them a bit crispier).  You may want to spray baking dish or cookie sheet with nonstick spray. Do this until you either run out of eggplant or think you have enough. If you run out of olive oil and/or bread crumbs, just pour out more.
• I season the slices before putting them in the oven with a little bit of extra oregano and the Outrageously Garlic seasoning by Two Sisters Gourmet (dried garlic, onions, etc).
• Bake for 20 minutes or so and keep an eye on it–especially if you have thin slices on a cookie sheet.
• Remove slices, put on a plate (careful! they are HOT), grate cheese over slices and serve right away! You can also cover them in pasta sauce (either buy pre-made or make your own). Simmer the sauce on the stove top while you are prepping and cooking the eggplant.

Extra Credit

• Pair with garlic bread and a nice red wine, pinot noir is my favorite (I don’t care if that is “right” or not ) and you got yourself an easy, tasty dinner that can feed quite a few people.
• Refrigerate leftovers for a tasty treat later–cold, breaded eggplant is yummy. They make a great sandwich (I’ll put cold pasta sauce on the sandwich too).