Tuesday, June 22, 2010
However, I do love eggplant Parmesan and make that often. This recipe, I created, stems from the flavors and seasonings in Parmesan but, the roasting of the eggplant in Baba Ganoush. I originally made these because I was coming up with a substitute for meatballs with our pasta, but they are so good, and easily stand alone...even though I still like them with a little pasta or stuffed shells.
Whether you've planted eggplant in your garden or bought it in the market (like I did), I hope you try this recipe. It's easy and I'm sure your family will love it. And, if you've ever had eggplant with maple syrup, please tell me where this concept came from!
1 large eggplant, wash and dry with paper toweling
1/4 c grated Parmesan cheese
1/2 c bread crumbs
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
Preheat oven to 400F-degrees. Brush some olive oil on the eggplant and use a fork to poke some "steam" holes in it. Roast 40 minutes. It will look shriveled when done.
Let cool for 10-15 minutes for easy handling. Then, make a slit with a knife and scoop out the flesh inside to a bowl. I like to chop the flesh finer with my mezzaluna before adding the remaining ingredients.
Add the egg, seasonings, minced garlic, Parmesan cheese and bread crumbs and stir together. Cover with plastic wrap and refrigerate several hours or overnight.
Heat a sauce pan on top of the stove over medium heat. Add 2-3 Tablespoons of olive oil to the pan. Use a large tablespoon to scoop up some eggplant mixture and form into a ball, about the size of a large walnut. Roll the ball in additional breadcrumbs.