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Saturday, August 24, 2013

Eggplant with tomatoes, Italian breadcrumbs, and Parmesan

.. Inspired by Parmigiana Di Melanzane. (Eggplant Parmesan)

Eggplants, sliced, 1 medium
Tomatoes, diced 1 medium
Italian bread crumbs
Olive oil for baking
Salt to taste
Grated cheese (Parmesan preferred)

  1. Wash and wipe eggplants, trim both ends and cut them into fans or slices. Try to make them evenly thick for uniform cooking. 
  2. Dice tomatoes and stuff them into the eggplant. (Remove seeds if you want. I do)
  3. Add salt, Italian bread crumbs. Bake for 10 mins at 350 F or microwave for 3 mins (Essential, to reduce oil intake later). 
  4. Then, pan-fry at very low heat until brown. Sprinkle generously with grated Parmesan.
  5. Serve warm. You can also use it to stuff wraps.
You may use other soft vegetables like zucchini and string beans to make a similar dish.

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