Eggplant can be a tricky vegetable. If not cooked properly it can taste odd and bitter, and the texture can be unpleasantly slimy and spongy. But…if cooked properly, it can be most delicious. After years of perfecting my eggplant-cooking technique, I’ve arrived at the best recipe in the entire universe! Well, probably not, but it is really good, and it does tend to appeal to people who don’t believe they like eggplant. The eggplant is sliced thinly, marinated with balsamic and herbs, and then dipped in egg & breadcrumbs. Typically I use a mixture of herbed flour and breadcrumbs, but I’ve also used cornmeal, oatmeal, semolina, and nuts, and it’s all good! It’s oven-fried…baked on a sheet covered with oil, until it’s crispy and light. These slices of eggplant can be used in a million different ways. They’re good with various different sauces and good bread. They’re good cut into pieces or layered whole in savory pastries. If you slice the eggplant lengthy-wise you can roll them up around various fillings, and rebake them with a sauce or without. Good on pizza, good with pasta, good with roman gnocchi…
Eggplant, spinach, mozzarella pie
Here’s Dr. West’s Medicine Show and Junk Band with The Eggplant that Ate Chicago. Maybe this is why eggplant got a bad name!