An Eye for Eggplant

In the past week, I’ve moved, started a new school year at work, and booked travel for the 1st Annual Foodbuzz Food Blogger Festival in San Francisco during November. I also worked a health fair, organized a farmers’ market at work, and saw clients for nutrition advising and clients for personal training. In between, I’ve bought new curtains and picked out a rug (in color: “pita crisp”) for my new home sweet home. So, my blogging has taken a backseat. But, I did manage to create a new recipe using some CSA eggplant. This twist on fried eggplant parmesan is way more healthful and still maintains a good degree of deliciousness.

Baked Eggplant Parmesan

2-3 medium eggplants, sliced in 1/2” slices (I used a skinny purple one, a white globe, and a purple-/white-striated one)

4-5 eggs

1/4 cup milk

Ian’s whole wheat panko bread crumbs

1/4 cup freshly grated parmesan cheese

1 Tbsp minced garlic

olive oil

1. Preheat oven to 350 degrees. In bowl 1, combine eggs and milk together in a bowl. Mix well.

2. In bowl 2, combine breadcrumbs, cheese, and garlic. Mix well.

3. Coat eggplant slices, one at a time, in egg mixture, and then in breadcrumb mixture. Place on a sheet pan.

4. Drizzle eggplant slices with olive oil. Bake for 25 minutes, or until eggplant becomes soft and tender.

5. Serve over whole wheat pasta with fresh tomato slices and olive oil or tomato sauce.

I made enough of these purple patties for a small army, so I froze a bunch and will have summer’s eggplant available for the late fall and winter!

On another note, I got this crazy-looking tomato from my CSA. Anyone know how/why the tomato grew like this? Doesn’t it look like an evil horn?

What an evil little tomato!!

Half-marathon update: In less than 48 hours! I’m feeling excited, nervous, anxious, etc. All I can say is with the busy week I’ve had, I drastically cut down the running I did this week, so my legs should be well rested.

Until next time…