We had lots of eggplant available during food pantry distribution last week. Eggplant is a fairly uncommon vegetable, but has tons of uses. We’ve come up with two easy-to-make recipes that we hope you and your family will love!
- 2 eggs
- 1-2 cups bread crumbs (you might also try crushed croutons instead of bread crumbs or try adding a little parmesan cheese to the bread crumbs)
- Pasta sauce
- Mozzarella cheese
- Preheat oven to 350 degrees.
- Cut eggplant into half-inch slices. You may peel or partially peel the eggplant with a vegetable peeler, if desired, or you may leave the peel on.
- Beat two eggs in a bowl and dip each eggplant slice into the beaten eggs and then dip into a bowl of bread crumbs, coating thoroughly.
- Pan fry the coated slices in a skillet with a small amount of oil, cooking about 5 minutes on each side. Drain on paper towels while cooking the other slices.
- Spray a baking dish with cooking spray. Pour a little pasta sauce on the bottom of the dish, just enough to cover the bottom. Place a layer of eggplant slices, cover with some more pasta sauce, then add a layer of mozzarella cheese. Repeat with a layer of eggplant slices, pasta sauce, and cheese until you are out of eggplant slices or the dish is full. The top layer should be cheese.
- Bake in the oven for about 30 minutes until sauce is bubbly and cheese is melted.
Eggplant with Spaghetti
- Onions, peppers, zucchini, or other vegetables, if desired (chop, slice, or dice)
- Pasta sauce
- Prepared spaghetti (or another pasta)
- Peel eggplant and cut it into half-inch cubes.
- Heat a small amount of fat in a skillet and sauté the eggplant. If desired, you may add onion, peppers, zucchini, or other vegetables. Cook until tender. Add pasta sauce and heat through.
- Serve as a topping for spaghetti or your favorite pasta.