Introducing the Eggplant

I want to introduce you to one of my favorite vegetables. Eggplant. Eggplant is a wonderful vegetable that for some reason frightens some people. I’m sure they are not afraid of the vegetable itself, I think they are afraid of the taste. And for that reason, the humble eggplant gets very little respect in the vegetable world.

Let me clear the air for you right now! Eggplant tastes great. The taste actually depends on the way in which it is prepared.

Understand, there are many ways to prepare eggplant. It can be baked, fried and broiled. I will be discussing what I think is the best way to prepare eggplant: Eggplant Parmesan. This dish is also known as Eggplant Parmigiana. 

Eggplant is a magical vegetable that does not have a strong taste.

As a matter of fact, by itself eggplant is rather mild. However, once cooked with other ingredients, eggplant acts as an agent for all of the flavors and spices around it. Eggplant has the ability to make all other tastes stand out and do backflips.

Eggplant is truly an enchanting vegetable.  Here is why: eggplant is a vegetable that allows all other flavors to have high zest esteem! Eggplant can give your taste buds a boost.

Ok I don’t want to get to philosophical here, (Ok just a little bit!), but please understand, eggplant is a vegetable which will help all other foods and spices get noticed. Eggplant works in the background allowing other tastes and spices to take center stage. So while at times, eggplant is the star of the show, it always gives credit to the background cast of spices and flavors.

For some reason, many people have never tried to eat eggplant, let alone, learned to prepare eggplant parmesan. Eggplant is a vegetable that gets very little respects. I hope to change that with this small report.

If you respect eggplant, eggplant will respect you right back!

Learn how to make eggplant parmigana step by step click here.
(Eggplant Video, Eggplant Audio, Eggplant e-book)

How to Make Eggplant Parmesan (Parmigiana)

 Ingredients

• 1 medium egg plant
• 1/2 cup bread crumb
• 1-2  beaten eggs
• 1/4 cup Parmesan cheese
• 1/3 cup Mozzarella cheese (shredded)
• Olive oil
• Basic Red Sauce

Directions

1. Peel egg plant. Slice the eggplant.
2. Dip egg plant in egg mixture and then in bread crumbs covering both sides.
3. Heat olive oil in pan, and fry egg plant until lightly browned.
   (Before cooking the eggplant, my mom and grandmother would put a clove or two of garlic in the oil, let it turn brown and then discard. "This is to flavor the olive oil," they would say.)
4. Drain on paper towel. (After frying a few pieces of eggplant, you can continue to the next step.)
5. Ladle a small amount of sauce into a baking dish or baking pan.
6. Place a single layer of egg plant, cheese and sauce.
7. Repeat this process until you are out of room or egg plant.
8. Top with sauce and cheese.
9. Bake in a 350º oven for 30 to 45 minutes. Can be cooked longer, but cover the baking dish so the eggplant won't dry out.

Hints and Tips

• Cheese can be omitted from recipe and it will still be good!
• A low fat version of this dish can be made by omitting cheese and broiling the egg plant instead of frying.
• Eggplant can be served as a main course or side dish.
• A small eggplant can go a long way.
• Some people prefer to leave the skin on the eggplant, which is fine. I prefer to peel it.
• Use the eggplant in a sub or grinder sandwich. This will knock your socks off!

If you want to learn to make incredible Eggplant Parmesan
Click Below:

Learn how to make eggplant parmigana step by step click here.
(Eggplant Video, Eggplant Audio, Eggplant e-book)

You can also just purchase a Kindle Version of this e-book.

(Does not include videos or audios)

Click below:

 The Eggplant Parmesan Report on Kindle

Completed Eggplant Parmesan