I think I am possibly the least talented person alive when it comes to cooking eggplant.
I started with an eggplant from my sister-in-law's garden. I peeled, sliced, layered in between dish towels and pressed under a big Le Creuset pot.
About four hours later, I breaded the cutlets sans egg with my own mix of homemade breadcrumbs. Fried in a mix of canola and coconut oil because I'm almost out of coconut oil.
We layered the eggplant with tomato sauce, chunks of tomato from my own garden, cheddar, Parmesan and chunks of bratwurst. (It was on clearance at Target). Seasonings included garlic powder and Italian seasoning.
Covered with foil and baking at 350 for 40 minutes. While I'm in the shower, husband will prep some sort of pasta with the leftover sausage.
The end product was fabulous on a bed of spaghetti, sprinkled with some more Parmesan.
I haven't cooked a real meal in ages and this might make up for it.
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