Friday, June 1, 2012

Crispy Eggplant

If you have read my last couple of posts you know that I have been on a bit of a mission to use up the food in the fridge.  Last weekend my sister and her boys came to visit. We cooked a lot and ate a lot and I had a lot of "stuff" left in the fridge- you know the odds and ends left over from cooking all weekend.



I had half an eggplant that I had cut up with intention to use with the Butternut, Beans and Kale I made the other night.  I forgot to use it and so I still had it in my fridge when I got home from work on Wednesday.  My daughter and husband were out when I got home, my son had already eaten and so I was cooking just for me.

I had some leftover cooked angel hair pasta and marinara sauce and decided I would eat that and somehow incorporate the eggplant.

On a side note, can I tell you that we went through four POUNDS of pasta last weekend?  Both my kids and my sisters kids love pasta. I swear they could eat for every meal.  And, they almost did all weekend!

Can I also tell you that on Monday night we had the angel hair pasta and sauce you see above and my Mother told me it was the best sauce she had had in years? My Mother! Italian cook extraordinaire! I would share the recipe but honestly, I just sort of threw it together so I have no real idea of quantities, etc. I think the key is to use San Marzano tomatoes.

Anyway, the eggplant was such a great addition to the pasta. It was really easy to prepare and I am sure there are a million other dishes you could use the eggplant in. I think it would be quite nice served as an h'ors d'oeuvre with a dipping sauce.

Crispy Eggplant.

1/2 Eggplant, peeled and cubes
3 tbsp olive oil
1/2 cup fine bread crumbs
Parsley
Oregano
Salt and Pepper

Place the cubed eggplant in a colander and sprinkle liberally with salt.  Allow it to sit for about 20 minutes until it releases some of its water.  Pat dry.

Place a tablespoon of olive oil and the eggplant cubes in a zip top bag.  Shake to coat. Add the breadcrumb, parsley, oregano, salt and pepper. Close the bag and shake to evenly coat the eggplant.

In a saute pan over medium heat add the rest of the olive oil.  Add the breaded eggplant and cook until the breadcrumbs become brown and crispy and the eggplant is heated through.

Serve.

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