Eggplant. You either love it or hate it. I happen to love it and plant it in the garden every year. This year we planted two kinds – Little Finger and these pretty striped ones.
Last night Mark said he wanted eggplant parm for dinner. I just didn’t feel like going through my typical process – peel, slice into rounds, dredge in salt and pepper-seasoned flour, dip in egg, then breadcrumbs and fry carefully in olive oil.
I like eggplant. I wanted my eggplant parm to be all about the eggplant and not so much about the breading. Then it occurred to me. I really love fried green tomatoes and the secret to a crunchy flavorful fried green tomato is buttermilk.
So I thought, what would happen if I peeled the eggplant a little thicker, lengthwise then dipped it in buttermilk then flour and fried it up. And what would happen if I changed up the oil? And the cheese too (because I forgot we used up all the mozzarella and I didn’t feel like going to the store)?!? Guess what? It turned out great.Eggplant Parm 2 medium eggplant 1 cup buttermilk Flour seasoned generously with salt and pepper for dredging Oil – 2/3 olive oil to 1/3 canola oil Sharp provolone Good marinara sauce
Preheat oven to 350F. Peel eggplant, slice lengthwise 3/8″ thick. Dip in buttermilk then dredge in seasoned flour. Heat oil over medium, high heat. Fry eggplant till golden and crispy, in batches. In a 9×9 pan, put a little sauce in the bottom, then put a layer of eggplant on top, more sauce, then eggplant. Top with sauce, cover with foil and bake for 25 minutes. Remove foil, top with cheese and bake for another 15-20 minutes.
I guess the moral of the story is: use what you have. Experiment in the kitchen. You never know, you may end up with something even better than originally intended. Have fun in the kitchen!