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Eggplants Galore

II love eggplant!!! Eggplant is not difficult to cook.

I have made it in several different ways.

  1. roasted it and layered it with several other vegetables

  2. sauteed it in a frying pan

  3. breaded and fried it

  4. roasted it in the oven and made a dip.

  5. I even roasted it, made eggplant balls, and put it on pasta with tomato sauce.

My favorite eggplant dish to make is Eggplant Parmigiana. My husband Michael told me he disliked eggplant when I met him, and now it is one of his favorite vegetables, and he loves the different ways I prepare it.

Eggplants are growing in abundance in our garden, and I will share my eggplant recipe with you. After you make it in your home, let me know what you think.


One large eggplant

1/4 tsp of salt

1/2- 1 cup Jason seasoned breadcrumbs

1/2-1 cup egg beaters

1/2-1 cup of canola oil for frying breaded eggplant

Marinara sauce

1/8-/1/4 cup of water

One bag of shredded mozzarella cheese


Before we begin, I was given the essential piece of advice about frying, never to overcrowd the pan. One more tip, eggplants retain a lot of water. Before frying the eggplant, you need to cut the eggplant with the skin. I cut the eggplant very thin. If you cant egg it thin enough, you can use a mandoline. Use parchment paper and lay the eggplant on the paper to begin sweating the moister out of the fresh eggplant. Next, sprinkle salt on the eggplant; this will help get out some of the moister out of the eggplant before you start frying. After about 15-20 minutes, pat the piece of eggplant dry, and you are ready to bread and fry.

I use two bowls for this process, one for egg beaters and the other for the seasoned bread crumbs.

Use a large frying pan and pour about a 1/2 cup of canola oil into the pan, and turn the burner on medium heat to get the oil hot, do not leave oil unattended it can burn. While the oil is heating, start breading the slices of eggplant. Put eggplant into the eggwash and then into the crumbs, and then into the hot oil on the stovetop. If you run out of ingredients in the bowl, you may need to add more egg beaters and breadcrumbs. Flip the eggplant when your first slice starts to brown. When both sides of the eggplant are browned, put a paper towel on the cooked eggplant to soak up the extra oil that is not needed. You can have a dish near the stovetop with a paper towel at the bottom. You will continue this process and layer with a paper towel as you fill the dish. Repeat this process until all the eggplant is fried and ready for sauce and cheese. You can use a rectangle pyrex dish. Pour a small amount of sauce, approximately 1/2 cup, into the bottom of the plate and spread around the bottom. I frequently add an 1/8th cup of water to the sauce to thin it out so the bottom of the pan does not burn. Next, fill the bottom of the pan with the fried eggplant, cover with sauce and repeat until you no longer have eggplant. Top with sauce and mozzarella cheese and bake in a preheated 350-degree oven. Bake uncovered until the cheese is melting and turning lightly browned. Pay attention so it does not burn. Serve immediately and enjoy.


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