I'm sure the title sounds silly, but believe me, these are delish!!! This is another recipe for this time of year where you can use the bounty from your garden (or the local fresh market), in different ways other than the same old recipes your family is used to. This one is fun and really good. Let me know what you think. So many of you responded to the Zucchini Bread recipe and I thank you for that. I really want to know what you think of my ideas!!
This recipe was created because I remember seeing something similar on TV. I couldn't remember all the ingredients so I just opened my fridge and used what I had. Here is what I did:
1 large eggplant - cut the eggplant in half, lengthwise. Score it with a paring knife into cubes but keep the cubes in the skin. Sprinkle with a bit of salt, pepper and olive oil. Bake at 400 degrees for about 40 or 45 minutes. Let it cool.
Scoop out the inside of the eggplant into a bowl. Add 3/4 cup grated Parmesan, 1/2 flavored bread crumbs, 1/4 store bought pesto, 1 egg beaten, 1/2 tsp garlic powder and 2 tablespoons chopped flat leaf parsley. Mix together. If the mixture is very wet, add a bit more bread crumbs.
Heat some vegetable oil in a pan (I use cast iron) and using a small cookie scoop (or anything round) scoop the mixture into the hot oil and fry for 3 or 4 minutes per side. Remove them from the oil and drain onto a paper towel. Serve with tomato sauce and Parmesan cheese. If you want this recipe to have a kick to it you can add some red pepper flakes to the sauce.
I'm using these tonight as a first course for dinner - I have a friend coming over and I thought it would be nice to serve something different. Please let me know if you give this a try!
Enjoy,
Love
Beth
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