Even though I haven't been in school for several years, about now I casually tell myself that fall is get-your-act-together season. It's time to stop waking up late, wallowing around and justifying going out for ice cream every other night. October is the month to reset ever-so-slightly, get my working boots shined and be as executive as my SO un-corporate job can be. I need to knock out those to-do lists (and for good measure), maybe stop walking around town makeup-less and hungry.
...Also, I'd like to share that I believe October is THE time to make New Year's resolutions. It's all about head starts, baby. And we all know that we could use it.
In other news, eggplant:
I initially made these up last year as 1" miniatures for lighter hors d'oeurves. They quickly became a client favorite and at each and every occasion, I'd devour 20, finally figuring out that a larger version would make one guilt-free, utterly satisfying dinner.
Although they do take a fair amount of time in the oven (about an hour), they are really just so simple.
Freeze any extras for up to 3 weeks.
INGREDIENTS: (makes about 12)
- 2 eggplants (about 2#)
- kosher salt, to season
- 3 eggs, beaten
- 1 cup Italian breadcrumbs
- ½ cup packed shredded parmesan cheese
- Cooking spray
- 1 cup tomato sauce (your favorite)
- Large basil leaves
- 8 oz. fresh mozzarella, sliced into thin circles
-Preheat the oven to 350˚ F. Have ready a sheet tray with rack.
-Cut eggplant into ½” slices and lightly salt. Set aside while preparing breadcrumbs and eggs.
-Mix together the breadcrumbs and parmesan; set into a shallow dish.
-In another shallow dish, add the eggs.
-Using a paper towel, blot eggplant to remove excess moisture.
-Dip the eggplant in the eggs, coating both sides, then into the breadcrumb mixture, also coating both sides.
-Place onto rack, generously spraying tops and bottoms with cooking spray.
-Bake 35-45 minutes until fork tender.
-Remove from oven and set to 400˚ F.
-Spread about 1 tbsp. of tomato sauce onto each eggplant, leaving a small boarder around the edge.
-Top with a basil leaf (or a few if they’re small) and top with a slice of mozzarella.
-Bake for another 15 minutes or until cheese has golden brown spots.
