Monday, November 2, 2009

Mr. Boy - Eggplant Parm

I found a guest blogger more from my heart. If Mr. Solo was the white collar, Mr. Boy is definitely the blue collar chef. The bottom line is he gets it done. Enjoy his first meal, cooked from vegetables that he picked with his own hands.

Mr. Boy's eggplant parm:

I like to keep recipes short and sweet. It shouldn't take much longer to cook it than it does to eat it.

Mozzarella/Parmesan cheese
Tomato sauce
Bread crumbs
Seasoning (Garlic powder, onion powder, oregano, etc.)
Olive oil

This is pretty much an eggplant casserole. Working as a sharecropper on a CSA farm, I have to find ways to make otherwise inedible food palatable, and voila! Turns out you can eat eggplant after all.

Preheat oven to 300 degrees.
Beat the eggs together in a bowl, and on a plate mix the bread crumbs with your seasonings. Cut the eggplant into thin slices and dip them in the egg batter, then coat each side with the seasoned bread crumbs. You'll want to bake the eggplant first to make it nice and crispy, so lay the slices out on cookie sheets and drizzle olive oil over them. Then put them in the oven and bake them on each side for about five minutes.

Once both sides are baked, turn the oven up to 400 degrees and make the casserole while the oven is heating up. This is simply layering the eggplant, tomato sauce, and cheese. Start by covering the bottom of the dish with the breaded eggplant, then cover that thinly with tomato sauce, then cover that with cheese, then cover that with eggplant, that with tomato sauce, that with cheese, etc. until all your eggplant is used up. It can be two layers, three layers, really it just depends on how much eggplant you have and how deep your dish is. Bake that for 20 minutes or until the cheese is nice and melted.

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