Today I made White Eggplant two ways. Eggplant Parm & Roasted Eggplant with Garlic, S & P & Extra Virgin Olive Oil! Both Yummy, the latter has less calories (no cheese & no breading).Here's my version of Eggplant Parm that we served in our restaurant in Chicago.
First, make sure you have about a quart of your favorite Tomato Sauce on hand....Marinara Sauce....whatever you want to call it!
Some people like to use meat sauce. You'll also need about 4 good sized eggplants.
So here we go with my White Eggplant today. My hubby picked these gems up from a local farmers market. They are not always available, so the purple colored large eggplant is the norm.
Slice about 1/4" thick and pat dry. See how even I make mine.....Not!
Then, I beat 4 eggs in a medium bowl, set aside and put 3 cups Italian Style breadcrumbs in a bowl, added 1tsp. garlic powder, 1/2 tsp. salt & pepper....and of course 1/4 cup parmesan or Romano cheese. Stir! Then place eggplant slices into egg & turn coating both sides. Dip into breadcrumb mixture.
Now grab your bottle of EVOO! NO MEASURING FOLKS! Add a good amount (ok, like 4-6 tbs.) to your fry pan! Heat on medium heat for about 2 minutes & begin placing your breaded eggplant slices in the pan. Fry until golden brown on each side & PRESS once flipped to the second side to release the moisture. This helps them become crispy-tender! REPEAT until all eggplant is cooked...........
THE SECOND WAY I MADE OUR WHITE EGGPLANT TODAY.......Was the oven roasting method.
Just place yoru sliced eggplant on a baking sheet. Drizzle with Olive Oil or Canola Oil, Add Sea Salt & Pepper (about 1/2 tsp each) and sprinkle on about 1/4 - 1/2 tsp garlic powder (if you want more, add more..you're making it). Bake at 350 for approximately 15 minutes, turn over, bake another 15-20 until tender. Taste. You can always add more seasoning, or drizzle with balsamic vinegar! YUMMMMMY!
Invite the neighbors! They'll love it!