Well, one night when I was home alone, I decided to do something with eggplant. I wanted to make the recipe Sandra Leesmth shared here at the cafe. It's one of my very favorites. But I had no ground beef. So....
I remembered a recipe I had pinned on Pinterest, Roasted Parmesan Zucchini. I figured I could make it with eggplant!
I peeled and sliced an eggplant, the slices about 1/4 inch thick. Then I brushed them with olive oil and sprinkled them with pepper and a pinch of salt. Roasted at 400 degrees for 15 minutes.
But I got impatient and put them in the oven before preheating...
And that was the tray that I sliced too thin. So that and my impatience led to FAIL! LOL
I gave up on that batch. Could barely scrape it off.
Here's the good tray... Sprinkle them with Parmesan cheese. Return to oven.
Here's the good tray... Sprinkle them with Parmesan cheese. Return to oven.
Bake until cheese is melted and bubbly. I ended up broiling them for a minute or two.
Enjoy!!
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Spew alert on the fail, LOL! Oh, Missy, we joke that I have to burn at least one batch of most everything to get it close to right!!!! I love eggplant, you have just inspired me for dinner!!!!
ReplyDeleteI know! The photos turned out hilarious. But you know what? I actually scraped it off and ate some of it! LOL Didn't want to waste. :)
DeleteSigned up or your newsletter! And I'm kinda laughing with Ruthy but maybe more ewwwwwing and shuddering over the pan clean up. Ugh. I've never made eggplant. Seriously, what kind of vegetarian am I? I need to expand my horizons I guess.
ReplyDeleteKav, I thought of you as I typed the blog title!! I figured you'd be a big eggplant eater. You need to make this!!
DeleteThanks for signing up for my newsletter! It's sort of quarterly (which means I don't always get one done). :)
I hate to admit this but I've never had eggplant. I've cooked it. I've bought some at the farmer's market and given it to someone who likes it, but I've never eaten any. Hmmmm.... Maybe this will be the year?
ReplyDeleteVirginia, yes, this is the year!! I think you'll love it.
DeleteMissy, I almost did something similar with zucchini for my post this week. Glad you made the mistakes for me so I don't have to. :) Thanks.
ReplyDeleteI've with Kav. All I could think about was cleaning that pan.
A question I always wonder about - every eggplant I buy seems to be green under the skin, but the green under the skin is supposed to be bad for you, right? So what gives?
Yummy recipe. I love eggplant.
The pan: soaking in water and using a good metal spatula works. :)
DeleteAbout the green: I've never heard that! I do know in potatoes it's not good for you (aflatoxins I think). But I've never heard anything bad about eggplant. When I peel off the skin, most of the green comes off anyway.
Supposedly it's the same as potatoes. Google has an article that says it's not true though, so who knows.
DeleteI think cooking solves the problem anyway.
Missy that eggplant recipe is DELICIOUS without meat. In fact, that is what I make when my vegetarian friends come for dinner. Waving at Kav.
ReplyDeleteBut I love the looks of your invention. I must try that. And thanks for showing us how not to do it. LOL
LOL, Sandra. I'll take one for the team any time. :)
DeleteThanks for letting me know about making the recipe vegetarian! But what I love most is that meat and rice combo along with the eggplant. :)
I'm learning to like eggplant - I like it more every year :) I'll have to try this recipe (and be patient....)
ReplyDeletePan clean up? I've gotten so lazy when it comes to washing dishes. My time is too valuable! So I always line my baking sheets with parchment paper. Yes, it's an extra expense, but clean up is a breeze!!!
Jan, that's a good idea! I usually spray with Pam first but forgot this time.
DeleteI've tried to make eggplant before but I just couldn't get it right but I've taken to roasting a lot of my vegetables so time to try again with your tips. I think I've gotten spoiled by our local mom and pop Italian spot that makes the best eggplant parmesan . They do it so well I quit trying. Is it necessary to peel it first? I've had it served both ways.
ReplyDeleteI love a cook secure enough to show the fails, you're a brave woman Missy, lol..
Tracey, I LOVE eggplant parmesan. I always peel mine, but I've had it at a Chinese restaurant with the peel on it (however they used a different type eggplant, so that skin may be thinner). Peeling is easy, though. Just cut the bottom so it's flat, and then slice downward from top to bottom to peel it.
DeleteIt's not so much that I'm secure as it is I figure someone else might feel better about herself to know she's not the only one! LOL
I''ve never had eggplant. Might have to try it with this recipe.
ReplyDeleteI hope you like it, Patricia! You'll have to come back and let us know. :)
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