Simple Supper

From our Kitchen -

Here's what we had Sunday night

Italian Eggplant

You'll need

1 large eggplant

2-3 egg whites

Italian Bread crumbs

Your favorite sauce

Parmesan cheese

Olive oil

First prepare your sauce

I used Bertolli tomato sauce

.......and because my hubby doesn't think it's

a meal unless there is meat involved

we added sweet italian sausage and a few

spices to our sauce 

Next,

Now you are ready to slice your eggplant

(about 1/8" thick)

We use our Mandoline

The French use these to cut or slice fruits and vegetables

However, if you don't have one a

knife will do, just be carefull!!

Next, you'll need

a bowl, add your egg whites

and gently whisk

Get another bowl for your

Italian bread crumbs

Dip slices of eggplant in egg whites

then dredge in bread crumbs

Add a little olive oil (enough to

coat the bottom of your skillet

Preferably a cast iron skillet!!

Bring your skillet to medium heat

and add your coated egg plant slices

toast on both sides until medium brown

When you have all of your eggplant slices

cooked, your ready to serve

We like to stack ours in layers

using sauce and parmesan cheese

between the layers and on top.

Kind of like Lasagna!

Add a good salad, maybe some crusty bread,

and of course WINE and enjoy!!

One of my favorite cookbooks

"The New Southern Basics"

has a little different spin-

Fried Eggplant

1 large eggplant

3 eggs

3/4 cup dry breadcrumbs

1/4 teaspoon cayenne pepper

1/3 teaspoon garlic powder

1/2 teaspoon dried oregano

1/2 cup vegetable oil

salt to taste

Peel the eggplant and cut into finger-size pieces.  Sprinkle heavily with salt and place in a colander to drain for 1 hour.  This rids the eggplant of any bitter juices.  Press lightly on the eggplant to drain.  Beat the eggs. Mix the breadcrumbs with the seasonings and place in a plate.  Drop the eggplant fingers in the egg and roll each in the bread crumbs to coat.  Place coated fingers on a baking sheet and place in the freezer for 15 minutes.  This makes the breading adhere.  In a deep skillet heat the oil to 325 degrees or almost smoking.  Fry the chilled eggplant fingers a few at a time until browned on all sides.  Drain on clean brown paper bags. 

Sprinkle with salt and serve hot!!

Pick your favorite or try them both!!

Every Little Birdie says -

Happy Cooking and Bon Appetit