Well, today is the last day of summer. I can't believe that all 3 of my boys will be in elementary school! I was planning to make something special for the first day of school dinner, but the more I thought about, I more I realized that was just crazy thinking because I am going to be exhausted...so leftovers it is! And good ones at that!
This is a pretty easy and money saving dinner. I did "spice it up" a little and I am going to share what I did, but I have made it with only store bought spaghetti sauce and it is good too. Now, I know, frying is a process...it is messy, you have dredging stations, and your hands look like they have monster fingers when you are done...but it so worth it. Trust me!
Ingredients:
1 large eggplant (remove the skin and slice 1/4 inch thick rounds)
1 jar of your favorite spaghetti sauce (I like the Bertoli Sauces)
1 1/2 cup Italian Panko Bread Crumbs*
1/3 cup flour (add salt and pepper)
2 eggs plus a Tbsp of water (add salt and pepper)
Vegetable Oil for frying
Italian seasoning-Oregano, Garlic, Basil (to taste)
Mozzarella cheese (I used shredded this time because it is all I had, but I think the fresh ball of mozzarella would be better)
*If you can't find Italian Panko Bread Crumbs, just get plain and season it with Italian seasoning.
Optional: I like to spice up my store bought spaghetti sauce, especially because eggplant is a bland vegetable. I had some Kalamata olives and capers in my fridge that I didn't want to go bad so I chopped up about 1/4 cup of the olives and about 2 tablespoons of the capers. I also chopped up 1 garlic clove and 1/2 of a onion (or shallot would be good too). I heated some olive oil in a sauce pan with a pinch of crushed red pepper flakes, added the onions and garlic and cooked for about 2 minutes. Then I added the olives and capers and cooked for another 2 minutes. Last, I added the jarred spaghetti sauce and fresh basil and let simmer about 30 minutes. This makes your sauce soooooooo flavorful and goes perfectly with the eggplant!
Step 1: Heat vegetable oil over medium high heat until the oil looks to be moving slightly on top (that's how you know it is ready to go). Set up your frying stations. I use 3 round cake pans or pie dishes for my
stations. In 1st I put the flour, in the 2nd I put eggs and water (beat them), and in the 3rd I put the Panko Bread Crumbs. Season both the flour and eggs with salt and pepper.
Step 2: Dip eggplant rounds in to the flour (shake excess off). Then dip into the egg and water mixture. Next coat the eggplant in bread crumbs. Carefully drop into the oil and fry until golden brown (your favorite color when frying). Remove from the oil and set aside. Season with salt, pepper, and Italian seasoning (I just use what I have...a little garlic and basil).
Step 3: While eggplants are frying, cook the Texas Toast according to package direction. You want them firm so you may need to add a few minutes.
Step 4: Assemble you sandwich!!! Turn your broiler on. Put 1 slice of eggplant on each piece of toast. Top with spaghetti sauce and cheese. Place under the broiler until the cheese is melted. And there you have it!
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