Wednesday, February 17, 2010

Lazy Man Eggplant Parmesan

From Shareholder Mike Towle
• Slice your awesome Henry Got Crops eggplants on a diagonal to make some big ¾ inch slices.
• Fill a small frying pan or wok with vegetable oil (maybe some olive oil for flavor) so that it is about ¾ inch deep. Heat the oil on medium heat.
• Use a basting brush (or whatever) to coat the slices with raw egg and drop them into Italian-style breadcrumbs. Make sure the crumbs stick all over and drop them in the hot oil. They cook fast. Give them a flip after a couple of minutes.
• After another couple of minutes, remove the slices carefully and put them on an absorbent material to dry off (paper bags work).
• Repeat until you run out of eggplant. Serve over pasta with your favorite marinara sauce and some Parmesan cheese.

P.S. I recommend using the wok if you don’t have a grease screen to cover the pan because the sides will catch most of the splatters.

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