Coming into the kitchen tonight, I was faced with a giant eggplant that I bought because it seemed like a good idea, but had since sat on my counter for a few days. The culprit was this:
The tomatoes in the picture gave me the Italian spin, so there it was: Eggplant Parm. I salted the eggplant (here's how) and let it sit for a bit. I made a pesto in the food processor by mixing a handful of parsley, some nuts (I had hazelnuts), garlic and olive oil. The tomatoes got sauteed them with some butter and basil. As I was looking for the basil, I spied a package of lasagna noodles, and that's where things got tasty.
Here's the nitty gritty:
1. Salt eggplant.
2. Cook tomatoes with some butter, salt and pepper, and basil.
3. Mix ricotta with pesto.
4. Cook noodles.
5. Take eggplant, dip in milk, then breadcrumbs.
6. Briefly fry eggplant (don't use too much oil- eggplant will suck up as much as you put in)
7. Layer all of the above in a pan.
8. Bake at 375 until the dinner companions show up (30-40 min).
The finished product:
Product is much tastier than may appear.
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