Thursday, September 3, 2009

I Hate Eggplant: Eggplant Parmesan

For some reason, when I was in high school, my best friend's mom thought I just LOVED eggplant parmesan. Whenever I'd come over, she'd say "I made your favorite!" I tried not to be rude, so I'd always eat it. But I think that just perpetuated the problem. Something about that slimy, eggplant-y texture with the american cheese slices on top [[yes, american cheese slices]] just didn't do it for me.

The more I think about it, the more I wonder if she was pulling my chain and made it just to torture me.

Anyway, ever since then I've hated eggplant. I never ordered it in restaurants or bothered to buy one. They were giant and purple and icky.

Andrew and I were feeling crazy in the produce section I suppose because that day we bought 2 coconuts [[more on that one later]] and an eggplant. The more I delve into my veganism, the more I'm discovering that I really enjoy things that before I completely detested. Bananas, tofu, Indian food -- now among my favorites. And since two days ago, eggplant.

[[Eggplant Parmesan]]
I freaking love this shit. Who woulda thought? This is BY FAR the best way to introduce someone to eggplant. Unless you use american cheese slices. Then it's not.

1 large eggplant, rinsed
2-3 tbs vegetable oil
1/2 cup chickpea flour, or white flour
1/3 cup water
1 cup whole wheat bread crumbs
oregano, pepper, onion powder, garlic powder
1/2 cup shredded follow your heart vegan mozzarella
1 recipe for spaghetti sauce
4-5 servings of whole wheat pasta

-- Preheat the oven broiler on low.
-- Slice washed eggplant, lengthwise, into 1/4 inch thick slices.
-- Mix water and flour into a thick paste. Set aside in a shallow bowl. Next to it, set aside a shallow bowl full of bread crumbs.
-- Lay out a cutting bored or piece of parchment paper. Dredge eggplant on both sides in the flour/water mixture, then press each side into the bread crumbs so they are fully coated.
-- When all the eggplant is coated, heat the vegetable oil on medium-high heat in a large skillet. Fry each side of the eggplant for 2-3 minutes or until crispy. Decrease time as you go, as the skillet will be hotter.
-- Place fried eggplant in a baking dish. Season with a dash of pepper, onion powder, garlic powder, and oregano. Top with a little sauce and some vegan mozzarella.
-- Put under broiler for about 5 minutes, watching, to be sure it does not burn. Once cheese is completely melted, removed and serve with some pasta and more sauce.


LizNoVeggieGirl said...

Haha!! Bet you tried to avoid the dinner hour at your friend's house then ;)

Miracles happen - I too am just now starting to like eggplant!!

Morgan said...

holy fuck. that ingredients list is so short - even i could make it!!! i'm making that this weekend. for. sure.

seriously this time. i'll document it just to prove myself!

evolution said...

wow! I always hated eggplant too...but just tonight I made a ratatouille based upon the movie and loved it! This was inspired after having ratatouille and corn pudding empanadas from On The Fly yesterday - YUM!

Andrew Warner said...

On the Fly makes terribly bland empanadas. I'm surprised that you got some inspiration from those.

evolution said...

that was my first On the Fly experience...they were really good IMHO...but that may have been in part due to the hot sauce they came with.