>> Thursday, June 2, 2011
**Please notice that the winner of the Honest Cooking feature has not been chosen yet. I'll keep you posted.**
During those years my husband occasionally cooked for us. He is a fantastic cook and I loved and still love everything he cooks for me. His scrambled eggs are the best in the world! Some of the foods my husband cooked for us were dishes that he grew up with. His family is from the Midwest and so it was foods like bratwurst, sauerkraut, pierogies, and many other delicious hearty foods. Those foods and dishes were so different from the Mexican foods I grew up with, but you know what ?I have loved everything he has introduced me to. Nowadays I do the majority of the cooking and some of the things I cook are dishes that he used to cook for me. We always joke that our children will grow up eating things like pierogies and bratwurst with salsa, or curry with tortillas. It all sounds funny but we will see.
Breaded Fried Eggplant for 2:
1 cup bread crumbs
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. black pepper
1 or 2 large eggs lightly beaten*
sunflower oil for frying
plate lined with paper towels
* For Vegan version replace eggs with ground flaxseed mixed with water.**
1. Heat oil in a deep heavy pan or skillet. The oil should cover 1/2 inch or 1.5 cm deep. Have a plate covered with paper towels and thongs ready. Cut off the stem and bottom of a clean eggplant. Slice the eggplant into thin coin slices then set aside. In a large bowl combine the breadcrumbs with the spices, set aside. In a separate bowl lightly beat the egg(s) .
2. The oil should come to a heat of 365f or 185c. If you do not have a thermometer then do a test, the eggplant coin should be golden brown in about 4-5 minutes. It is very important for the oil to be warm/hot enough otherwise the eggplant will absorb too much oil. Dip each eggplant slice into the beaten egg, then dredge in the breadcrumbs. Place the breaded eggplant coins in the oil and fry until golden brown on both sides.
3. Place the fried eggplant slices on top of the plate with paper towels to drip off extra oil. Serve right away. Goes perfect with Shpaghetti and a glass of red wine.