There was a time when Eggplant Parmesan made me want to vom. I mean, Chicken parm is delectable.. who on this Earth thought it was okay to mess with that??!
Then I was 41 weeks pregnant and heard this rumor that this was some magical food that induces labor. SOLD!
The first time I made it, I was shocked at how easy it was but still a little grossed out. There was NO way this was going to be good. But for the sake of my family’s sanity (have you ever dealt with a pregnant woman?!)… I knew I had to take one for the team.
When I took the first bite, I thought.. “WTF is this? This is delicious. WHERE’D THE NASTY EGGPLANT GO?!” But it was there. And it was magical.
Needless to say, I made it an almost every night as a snack.. Kevin thought I was insane making this at 10:00 at night but I assured him it had to be done. Really, I just loved eating it and could not get enough.
For a while I chalked it up to pregnancy and knew I wouldn’t like it otherwise. But have you seen the price of chicken? Ugh. So I sucked it up and tried it again without a baby clouding up my good sense. Still.. it was awesome.
Now we make it on the reg and I solemnly swear to stay forever devoted to this amazing veggie… in this manner anyway!
Even if it failed me when I needed it most. SPOILER ALERT: it doesn’t work for inducing labor. But it sure doesn’t hurt to try. Psst.. I won’t tell your husband.
First things first (I say that a lot, huh?)… peel and slice your little eggie plant. I like to cut them in circles because it is more aesthetically pleasing. Shallow much?
Keep them at about 1/4 inch in thickness. If they’re too thick, they won’t cook and if they’re too thin they’ll fall apart. Very important.
Then you are going to create a little assembly line to coat you pieces. I always soak them in a bowl of water while prepping just so that the flour sticks.
There you have it; flour, eggs, and bread crumbs. Dip each piece in one after the other, making sure they’re fully coated. FYI, if you don’t have eggs, cream or buttermilk also works. I mean, if you don’t have eggs, you probably don’t have those either but I don’t know your life.
Once all your little guys are coated…
Toss them into a hot pan, coated with oil. I like coconut because it cooks at a higher temp, so it doesn’t smoke.
Let them cook for about 4 minutes until they’re niceeeeee and toasty brown.
Then you top.
A spoonful of sauce, a handful (or two?) of cheese, and some fresh basil.. simple as that.
If you ARE pregnant, and you want this to work whatever magic it can; now is the time to LOAD on the oregano and basil. After multiple failed meals, I did a little research and found that the herbs are what work the magic. I’m not a scientist though, and google is my study buddy so I could be wrong.
After that, you want to bake it and get your noodles cooking. I use fettuccine, but whatever you got on hand is fine. Just make sure to toss it with some sauce before serving.
Once your done, pile it all together and get ready to fall in loveeeeeeee. And maybe have a baby, who knows? It also goes great with wine, so there’s that.
4 slices of eggplant (serves 4)
2 cups bread crumbs
1 cup flour
2 cups pasta
1 cup tomato sauce
1/2 cup shredded mozzarella
handful of fresh sliced basil
Preheat oven to 350
Peel and slice your eggplant into 1/4 circles. Soak in water for about 5 minutes.
While soaking; place flour, eggs, and breadcrumbs in separate bowls. Coat eggplant slices in each one consecutively.
Place slices into hot, oiled pan. Cook 4 minutes on each side.
Top each one with 1 tbsp of sauce and a hand full of cheese. Sprinkle on some fresh basil.
Bake for 10minutes.
Toss cooked pasta with sauce, top with eggplant and serve.