Small eggplant. Big meal.

Remember those cute little eggplants from my dad's garden?

I was waiting for them to grow to normal eggplant size, because I had big plans for them!!

Unfortunately...these little ones were meant to be little. Vertically challenged. Whatever you call short and stout eggplants.

So cute!!

Anyway, I couldn't do much with just the little guys. I also had to bring out the Mama Eggplant.

Please excuse the anthropomorphism(s).

Eggplant (Non)-Parmesan 


Ingredients:

• 1 1/2 eggplants (or 1 big and 2 small)
• 1 egg
• ~2 tablespoons olive oil
• 3/4 cup Grape Nuts cereal
• pasta sauce*
• shredded mozzarella cheese
• salt/pepper

*I made pasta sauce by combining diced tomatoes, olive oil, garlic, salt, and pepper and heating it over the stove.

Cut the eggplants into strips or slices, about 1/2 inch thick. Brush each eggplant piece with olive oil and set aside.

Pour the Grape Nuts into a blender and blend until the consistency resembles that of bread crumbs. Empty into a bowl and season with salt and pepper.

In another small bowl, beat the egg and mix in 1 1/2 tablespoons olive oil.

Take each eggplant slice and dip into the egg mixture. Then dip into the Grape Nuts mixture. Arrange pieces on a baking sheet.

Bake at 350F for 30-35 minutes. Make sure to check frequently to ensure that the crust does not burn! Also, a way to check if the eggplant has been cooked completely is to poke a hole; it should be soft and slimy (for lack of a better word).

Serve while hot with pasta sauce and top with mozzarella. 

Now when you're at a restaurant and eyeing the eggplant parm on the menu, you won't have to feel compelled to order it because you know how to make it! It can't get fancier than this.

Actually, it can. I served this with another dish, but you'll have to wait until tomorrow to see it! Don't you just love cliffhangers?