Tuesday, November 12, 2013

November 12th - Eggplant Parmesan II

Wow, I've missed a whole month's of posting.  Sorry.  But Dave made Eggplant Parmesan again on Sunday and OMG it was amazing!  It was so crispy on the outside and yummy, creamy on the inside.






Here's what he did.

He took about a half cup of flour and put it in a bowl.  Then he mixed in unsweetened almond milk into the flour until it was like pancake batter.

He peeled the eggplant and then cut it lengthwise pretty thin.  Then he coated the eggplant with the flour/almond milk batter and then dipped it into seasoned panko breadcrumbs.  (I didn't even realize they had seasoned panko breadcrumbs.  I thought he had used half regular panko breadcrumbs and half seasoned regular breadcrumbs.)

Then he fried it in a frying pan with a generous amount of oil until they were golden brown.  Then he kept them warm in the oven about 350 degrees.

We just had it with plain spaghetti sauce and spaghetti noodles.  It just melted in my mouth it was so yummy.

I had it leftover for lunch yesterday too.

Here's what the eggplant looked like on the baking sheet.



I think you should definitely give it a try.