On Tuesday’s I work until around 7/7:30. That’s a bit late to start making dinner unless we want to eat at 9 or have peanut butter and jelly. Since neither option is that great, I asked James to step in as chef for the night.
I had picked up a big, ripe eggplant to make eggplant parmesan. I’ve never made or had it before – so it sounded like a delicious adventure. After browsing recipes it also didn’t look too complicated for James to make. I even made a diagram for James on the best way to organize the kitchen to make cooking easier (yes, a bit slow at work, too).
So here’s how the funny part of this story went down: I’m at work around 6:30 and James calls:
James: Hi! Two questions…
James: First, when I’m slicing the eggplant, should it be in strips or like large coins?
Me: Yeah, large, thick coins
James: Second question: is an eggplant like a green type of cucumber?
Me: (Lots of laughing)
James: So I guess we have all our cucumbers cut up for the rest of the week…
So after James figured out the difference between a cucumber and an eggplant, he made an amazing eggplant parmesan!
Recipe adapted from The Food Network
4 slices bread
salt and pepper
pinch of red pepper flakes
1 cup flour
1 can tomato sauce
Preheat oven to 375. lightly butter cookie sheet. Then take a tablespoon or so of pasta sauce and create thin layer on baking sheet and set aside.
1. To make bread crumbs: tear bread slices into pieces and put in blender. Blend 3-4 pieces at a time. Put in small bowl and set aside. Add spices to bread crumbs
2. In another bowl beat eggs plus a splash of water and mix. Place next to bowl of bread crumbs. And in a third bowl put cup of flour. Line up bowls: flour, egg then breadcrumbs.
3. For the eggplant: Cut off ends. Slice eggplant on it’s side into 1/2 inch slices
4. In large skillet pour canola oil and turn to medium heat
5. Dip eggplant into flour first, covering both sides. Then dip into egg, covering on both sides. Then dip into breadcrumbs covering both sides. Place eggplant in skillet. Repeat for all the slices.
6. Fry the eggplant slices until golden brown on both sides. then move eggplant slices onto greased/sauced cookie sheet
7. put a scoop of sauce over each eggplant. then add shredded mozzarella on top of each eggplant. put eggplant slices in oven and bake for 20-30 minutes.
8. While eggplant is baking, start making the pasta!
Voila! Your vegetarian meal of the week is as easy as asking someone else to make it!