I’ve decided I’m going to cook. I’ve been putting it off for months (or more like, my whole life.) But it must be done if I’m going to call myself a legitimate woman. Okay, calm down, I know that’s dramatic but I just NEED to cook and I’m doing it. So I piled together four days worth of dinners and will be documenting each day for you. First up? Eggplant Parmesan — which, by the way — turned out FANTASTIC. And it was so easy!
Easy Eggplant Parmesan
Ingredients: 1 large eggplant, 2 eggs, whole milk, seasoned breadcrumbs, medium-sized jar of seasoned tomato sauce, shredded mozzarella cheese, shredded parmesan cheese.
Step 1: Slice eggplant into 1-1.5 inch pieces, set them in a bowl and toss with salt to “juice” the slices and get out any bitter taste. Let sit for 30 minutes.
Step 2: Mix 2 eggs and whole milk in a bowl. Dip slices into bowl and then toss in seasoned breadcrumbs.
Step 3: Fry breaded eggplant slices in 1/8 Canola oil in large pan until golden brown on both sides.
Step 4 [NOT PICTURED]: Put a layer of seasoned tomato sauce on the bottom of a baking pan. Then, layer fried eggplant slices with tomato sauce and mozzarella cheese. On top layer, add a layer of shredded parmesan cheese.
Step 5: Bake in oven for 30 minutes or until golden brown!
SIDE DISH: Cucumber Salad
Ingredients: 2 cucumbers, plain vanilla yogurt, salt, dried dill.
Step 1: Cut cucumbers.
Step 2: Mix yogurt, dill and salt. Then toss cucumbers in sauce.