- purple Japanese eggplant
- small tomatoes
- one-two eggs, whisked
- Italian breadcrumbs
- basil - chopped fresh or dried
- olive oil
You don't have to do all that salting and pressing that the big Italian eggplant seems to require. But, you will pay more for the Japanese eggplant.
I’ve mentioned my eggplant addiction before and several of you asked me to share my recipe. So, now is as good a time as any. It’s very easy, although there is a certain amount of effort required to do the prep work. Actually, that’s not necessarily true. It’s true for me because I make a lot of small helpings at once and then I eat one every day for as long as they last!
Peel the eggplant and slice it. Make the slices about 3/4" thick. Dredge them in egg and Italian flavored breadcrumbs. Spread the slices on baking sheet and bake at 375 degrees for about 25 minutes.
While the eggplant slices bake, chop the tomatoes and the mozzarella. Line the baking dishes with tin foil - this will save you from a lot of misery when cleaning them after they bake. To assemble the dish, put a few tablespoons of sauce in the bottom of the dish, then a slice of eggplant, then tomatoes, mozzarella, and more sauce. Sprinkle with basil. Repeat this layer and then, if you like mozzarella the way I do, add a lot of it to the very top of the dish.
If you want to save the dish for later, add the lid and pop it in the fridge - or even the freezer. But, if you must have some right away, then cover with tin foil and bake at 375 degrees for about 50 minutes.
It might look like a sloppy mess to you, but it is so delicious! If you make it, let me know how it turns out! One more thing - brush a wee bit of olive oil on the plate before adding the eggplant, once again for the sake of easier cleaning - that mozzarella can really stick to an untreated plate!