Tuesday, August 7

Back in the Kitchen (Eggplant Stacks)

I am on a quest. It's a quest of grand proportions and one I've been on for quite a while: Get Bryan to like eggplant.

Already, I've won the curry battle and, more recently, the asparagus war. The latter was won primarily by first hiding it in lasagna and later roasting it with olive oil. But eggplant? That's another matter altogether.

In an effort towards full disclosure, my cooking is not what has led Bryan to consider eggplant as a reasonable source of nutrition. That award goes to The East Side Italian Deli by way of Maria, who brought over their amazing Eggplant Parmesan sandwiches the other day. Fantastic! And now Bryan's hooked on them. So I decided to make my own eggplant meal the other night. Here's how it went:

Ashley's Eggplant Stacks of Fun


2 Globe eggplants
Panko Bread Crumbs
Several Eggs & Flour
Olive Oil
Mozzarella Cheese
Fresh Basil
Cherry Tomatoes

Slice the eggplants, dredge the slices in flour, egg and then panko. Heat Olive Oil and fry the eggplant slices until golden brown. Set aside to drain....

...making sure to avoid the growing pile of folded laundry that threatens to take over your table.

Slice the mozzarella (and I highly recommend always using fresh if possible) and shred the basil. Now stack slices of eggplant with a slice of cheese in between each as well as some basil and salt. Halve the cherry tomatoes and toss around stacks with basil, salt and pepper. Bake in the oven at 350 for about 30 minutes or until cheese is melted and tomatoes have softened.

Serve to a husband, now thoroughly converted to eggplant eating. Here's an example of one:


Al said...

Looks fab, Ash! Perhaps I'll give it a try this week. The question is...did you have left-overs and if so, how were they the next day?

Ash said...

We sure did! And they were very good the next day. Because we're microwave-free here, we even had them cold, and still they were tasty.