Eggplant
is in the nightshade family. It’s
related to the tomato and the potato. It
has a meaty texture and most often has a purple skin. This texture makes it a well suited substitute
for meat. It is actually classified as a
berry and it does indeed contain seeds.
Now on to the recipe: (serves 2)
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| Photo Credit - Renee Olson |
1/3 Eggplant sliced
1 Can Tomato Paste
1 Tbsps. Basil (total)
1 Tbsps . Oregano
(total)
1 Tbsps Garlic Salt
(total)
1/3 package dried pasta
2 cups of flour
Salt
Pepper
Egg or milk
Parmesan Cheese
White Cheddar Cheese (optional)
I’m going to outline 3 parts. The eggplant, the pasta and the sauce separately.
Eggplant
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| Photo Credit - Renee Olson |
Wash and peel one medium sized Eggplant (1/3 usually feeds
2)
Slice about ½ an inch thick
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| Photo Credit - Renee Olson |
Add about 1 ½ cups of oil in a medium frying pan and put on
medium high heat
Take 2 cups of flour and add the oregano, the garlic salt
and the basil and mix
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| Photo Credit - Renee Olson |
Dredge the eggplant in either milk/egg mixture and then into
the flour (for extra thick coating repeat)
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| Photo Credit - Renee Olson |
Place the eggplant slices in the hot oil
Fry until golden brown
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| Photo Credit - Renee Olson |
Fry until golden brown
Remove and place on a paper towel to drain
Sauce
When I’m almost done with the eggplant slices I start the
sauce.
In a small sauce pan empty the content of the organic tomato
paste (small)
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| Photo Credit - Renee Olson |
Add ½ teaspoon of oregano
Add ½ teaspoon of garlic powder
Add ½ teaspoon of basil
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| Photo Credit - Renee Olson |
Add 2 of the tomato paste cans of water
Using a whisk stir the mixture adding more water to obtain
the consistency required
Salt & Pepper to taste
Pasta
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| Photo Credit - Renee Olson |
About 3 minutes before the final eggplant piece is done I
add enough pasta for two to at least a quart of boiling water. Pasta should be served al dente, or should have
a little bite to it when tasted. If you over cook the pasta it will be mushy.
Assembly
Drain the pasta and add it to a plate
Cut a thin slice of the white cheddar from the block of
cheese
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| Photo Credit - Renee Olson |
Place it on top of the pasta
Place the fried eggplant slices over the top of the cheese
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| Photo Credit - Renee Olson |
Spoon the sauce over top of the eggplant
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| Photo Credit - Renee Olson |
Sprinkle top with grated Parmesan
Serve immediately as the eggplant will soften quickly
If you want to skip the pasta completely, you can dip the
eggplant directly into the sauce and eat.
Namaste & Blessed Be
Sosanna
)O(
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2 comments
I tried to make something similar to this a few months ago. It didn't go over well. DH wouldn't even taste it. I liked it though.
I didn't fry mine in batter. I used a crock pot to cook it.
I've tried the baked kind as well, I didn't care for it because the texture becomes very mushy. When it's fried it sorta fools the brain into thinking, cheese sticks! :) I'm a kid at heart so you gotta fool me to eat my veggies! Thanks for your comment!
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