Thursday, July 24, 2014

What to do with an Eggplant

Early this summer, I planted four plants of Black Beauty eggplants at the edge of a sunny garden.  I have always made Eggplant Parmesan where I have sliced the eggplant, added diced onions and peppers along with browned ground beef and tomato sauce.  I used the microwave oven to cook this mixture for about 15 minutes, added shredded cheese and microwaved for 5 more minutes.  This is a hearty summertime meal.

What else could I do with an eggplant?  I always slice the eggplant to soak in water to remove the bitterness.  This time, I added some milk to a beaten egg and prepared a plate with white flour, parmesan cheese, and grated bread.

In a large pan with heated canola oil, I deep fried the slices of eggplants after dunking them in the egg mixture and then coating them with flour.  I fried them on both side until golden brown and this does not take long.  The slices of eggplants are ready to serve when they are brown and soft.

I have used these slices of eggplant instead of meat and I have served them with oh, such sweet Sieva butter beans, also from the garden.  Slices of tomatoes also go very well with this meatless meal.

Since it is only the two of us, what do I do with the rest of the eggplants?  My granddaughter did not eat them while she was here but she helped me prepare a basket with the Black Beauties and peppers for her grandfather to take to the senior citizens at his Silver Sneaker's group.  They appreciated it and I did too.  The eggplants are not wasted.

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