My poor Charlie is not madly keen about eggplant, but he has to suffer one eggplant dish every week during the summer. That’s the deal: I have an eggplant dish a week as long as eggplant is in season at the farmers market, and I never buy/cook eggplant the rest of the year.
So here’s what I did, since I had some stuff in the fridge to use up.
I sliced the eggplant long-ways (or length-wise, if you’re not from Kentucky), dredged it in flour and Panko, and fried it in olive oil.
The eggplant soaked up hella oil. Next time, I might bake them.
Okay. After they cooked and drained and cooled, I spread them with this tomato pesto #4 Daughter, the amazing Sara Marian, gave me, put a piece of string cheese (mozzarella) in each, and rolled it up. I tucked the rolls into a bread loaf pan and sprinkled on shredded Italian 3-cheese blend.
Oh! I also topped it with the leftover flour/panko.
If I hadn’t had the pesto, I would have used tomato sauce, or maybe tomato paste, with Penzeys Italian Herb Mix.
Using my toaster oven, I cooked this for about an hour at 350F.
It came out really good but, as I said, the eggplant had soaked up gallons of oil, which cooked out. I had to put paper towels into the pan to soak up the oil. Yuck.
But the end product was DELICIOUS!
I’m posting today at Fatal Foodies about pea salad. We like pea salad.
A WRITING PROMPT FROM ME TO YOU: Write about a surplus of oil.