I have always had a difficult time enjoying eggplants. I found them bland and the way most people cooked them did not help. My mother bought me two eggplants from a farmer’s market this weekend so I had to really think of something before they went bad. This is my spin on the original chicken Parmesan with eggplants instead. Also understand I cook for myself mostly so the serving size may be too small for some of you.
1 Eggplant (regular dark purple ones)
1/2 cup Grated Parmesan Cheese
1 1/2 cup Italian breadcrumbs
1/3 cup chopped raw mushrooms
1/2 cup tomato sauce
o1. Preheat the oven on 450 degrees (bake). Lightly grease the bottom of a baking sheet/pan.
o2. Mix the breadcrumbs with about half of the Parmesan cheese in a bowl/plate. Add salt, pepper, and garlic powder to taste. In another bowl, crack the two eggs inside and beat them.
o3. Rinse off your eggplant and slice it in half inch slices, so there are eggplant medallions/circles. Discard the stemmed top and very bottom. Dip your eggplant slices in the egg mixture, covering both sides and then dip the slices in the breadcrumb mixture. Line the crusted eggplants in the baking pan.
o4. Place the crusted eggplants in the oven for about 20 minutes. Ten minutes in, flip the medallions. When they are done (the eggplant will be soft with a slightly browned crust), take out the pan and spoon tomato sauce on top. The amount you add is to your liking, I added about a quarter sized dollop. Then add the mushrooms on top of the tomato sauce. Finally use the remaining cheese to top the eggplant medallions.
o5. Add back to oven and turn to a broil (400 degrees broil) for about 2-3 minutes. Be sure to stand by and watch to make sure they don’t burn.
o6. When finished let sit for 5 minutes so they can firm up then enjoy!
This should serve 2-3 people for an appetizer. I chose to eat them as a meal.