If someone tells you they do not like eggplant, make this recipe for them ~ I hope it will change their mind! Our ichiban plant has produced many beautiful eggplants this season, and we can’t get enough of the flavors it brings to our table. I am a little late getting out the balanced meal of the month for August due to vacation time; my apologizes. I like to pair this dish with a simple mixed greens salad to make it a balanced meal.
Eggplant Parmesan Medallions:
- * 2 ichiban eggplants (or 1 small eggplant)
- *4-6 fresh basil leaves
- 1/2 c planko bread crumbs (plain bread crumbs)
- * 1 tsp dried oregano
- * 1 tsp dried basil
- * 1 tsp dried thyme
- * 1 tsp dried parsley
- 1/2 c freshly grated parmesan cheese, divided
- few grinds of salt/pepper
- 1 egg
- 8 oz package of whole wheat pasta
- 1/2 cup canola oil
- 6-8 oz mozzarella cheese, shredded
- * 3 c. homemade marinara sauce (MWV previous recipe)
- 1/4 c. pine nuts
Preheat oven to 375˚.
Heat a dry pan over low heat. Add the pine nuts and toast for a couple of minutes until golden brown. Remove from the heat and set aside.
Slice the eggplant into 1/4″ rounds and set aside. In a shallow bowl, mix the bread crumbs, dried herbs and 1/4 c. parmesan cheese together. In a separate bowl, lightly beat one egg. Place one slice of eggplant into the egg bowl, turning to coat both sides. Let excess egg drip off then place the eggplant slice into the bread crumb mixture. Make sure both sides are coated well. Continue until you have coated all eggplant slices. You may need more breadcrumbs/egg depending on how many slices you have.
Heat 1-2 TBSP canola oil in a pan/skillet over medium heat. Place 4-6 slices in the pan at a time. Pan fry the eggplant for 2-3 minutes on each side, or until golden brown. Remove from the pan and place on a cooling rack over paper towels to catch excess oil. Repeat with remaining slices, adding more oil to the pan as needed.
Prepare a 9 x 11 baking dish with cooking spray. Spoon about 1 c. marinara sauce into the bottom of the dish to coat. Place the eggplant medallions on top of the sauce. Top the medallions with a spoonful of sauce, then the shredded mozzarella and the remaining 1/4 c. parmesan. Bake, uncovered for 20 minutes or until the cheese is melted and sauce is bubbling.
Cook pasta according to package and drain. Heat remaining marinara sauce in a pan over medium low heat. Toss sauce with cooked pasta, and top with eggplant parmesan medallions. Sprinkle with freshly chopped basil and pine nuts. Enjoy!
*items from Midwest Vegetarian garden