Thursday, April 17, 2008

Awesome Eggplant!!

Last night I made the best eggplant dish that I have ever tasted. I am not trying to toot my own horn. I don't think that it had anything to do with the cooking, but with the recipe. This picture doesn't do the dish justice.

Here is the original recipe. I have noted the changes that I made at the bottom of the recipe.

Eggplant -- Easy, Good and Tasty

INGREDIENTS
  • 1 tablespoon olive oil
  • 1/3 large eggplant
  • 1 egg
  • 1 tablespoon water
  • 1 cup dry bread crumbs
  • 1 tomato, chopped
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup Italian-style salad dressing

DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or pizza pan with olive oil.
  2. Slice the eggplant into 8 round slices, each 1/4 to 1/2 inch thick. Trim the skin, maintaining the round shape of the slices. In a small bowl, whip together the egg and water. Place the breadcrumbs in a separate small bowl.
  3. Dip the eggplant slices one at a time into the egg and water mixture, then into the breadcrumbs. One by one, place the coated slices in a single layer on the prepared baking sheet or pizza pan. Top the slices with equal amounts of tomato, Parmesan cheese and Italian-style salad dressing.
  4. Bake in the preheated oven approximately 15 minutes. Change oven setting to broil, and continue cooking 3 to 5 minutes. Check the slices frequently while broiling to avoid burning.
ALL RIGHTS RESERVED © 2008 Allrecipes.com

My Notes:
I didn't use the oil. I sprayed the cookie sheet with canola spray. I used the entire eggplant(and that was barely enough to feed my 5..they kept going back for more). I also peeled the eggplant before I sliced it. Instead of eggs & water, I used egg substitute. I added some fresh ground pepper and garlic powder to the eggs as well. I also added dried oregano, basil, and Parmesan cheese to the bread crumbs. I also had to substitute grape tomatoes for the regular tomato. My last substitution was the Italian dressing. I didn't have any plain dressing. I used Kraft Roasted Red Pepper Italian with Parmesan Dressing.

I served it with orzo, green beans and baked tofu bites. It was a family hit. It was very light. This will be a great meal for the summer here.

Publish Post

1 comment:

Juno said...

Can't wait to try this one!