Eggplant Parm, an Experiment

Working in a grocery store has some of it’s perks: talking to all sorts of cool people, learning about the American diet, seeing the deep economic divide in my local area, and a discount on anything bought in-store. Sometimes, at the end of my shift, I do a little shopping for the house. I grab a basket and wander through the fresh produce section, grabbing basic greenery and, occasionally, something new. While strolling by the bins full of potatoes and roots, I eyed the one and only, oddly shaped, purple vegetable: the eggplant.

When we are growing up, I feel as though we all have a set of foods we never touch. For me those were peas, celery, and eggplant. Over the years, peas have become favorable. Celery is out. But as I stared down this purple plant, I began to wonder where my forbearance of the eggplant came from. Pushing aside all prejudice, I grabbed not one, but two eggplants, and carried them to checkout.

This recipe is in no way vegan (unfortunately). But I give you, drum roll please… Eggplant Parmesan!20140713-172918-62958762.jpg

Ingredients:

2 medium-large eggplants

2 eggs, beaten

Bread crumbs

1 jar of tomato sauce

Shredded cheddar and mozzarella cheese

Olive oil

How you do it:

1. Preheat oven to 375 F. Slice eggplant horizontally, so that you end up with circular slices and the peel around the outside of said slices. Note: Be sure these slices are about the same thickness! Dunk the eggplant into beaten eggs, and then coat with bread crumbs. Set aside as you go along.

2. Line a baking pan with aluminum foil and olive oil. Set slices on the pan and when the oven is heated, bake for 15 minutes. Then flip slices and bake for another 10 minutes.

3. After the eggplant has been baked, up the oven heat to 475 F. In a glass dish (the final dish), the layering begins: coat the dish with tomato sauce, then add the eggplant slices, then top with the shredded cheddar and mozzarella. Continue layering until you are out of eggplant.

4. Bake for 10-15 minutes. Once removed from the oven, let cool. Serve generously and enjoy.

20140713-172917-62957135.jpg

Original recipe found here: http://www.wholefoodsmarket.com/recipe/easy-baked-eggplant-parmesan

Check out My Drunk Kitchen for more kitchen inspiration: https://www.youtube.com/watch?v=zRxPAaEXBTY

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