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0209d9b3 ed1c 463f a42b 8dac37801c12  2016 11 28 19 38 07
Marc Sabatella
Marc Sabatella

Prep:

Slice an eggplant, dredge in egg wash and then a flour / Parmesan mixture, bake until tender inside and crispy outside.

Briefly sauté some onion, peppers, and squash.

Prepare about 1/2 cup polenta (or use leftover grits).

Scramble 2 eggs in a bowl.

Assembly:

Drizzle olive oil on bottom of baking pan. Spread polenta / grits. Sprinkle Parmesan cheese on top. Add layer of eggplant, then tomato sauce, then vegetables, then pour egg on top. Bake until egg sets. Add another layer of tomato sauce, then mozzarella and Parmesan cheeses. Bake until cheese melts. Allow to cool somewhat to set further before slicing.

Marc Sabatella
Marc Sabatella
Thanks! FWIW, eggplant is still on "probation" to me. The existence of Babganoush proves to me eggplant can be good. In my efforts to find other ways of preparing eggplant that I like, I have discovered I generally prefer roasting to frying or sautéing, and the whole rigamarole of salting etc is not needed. To me, the main thing to worry about is not letting not become leathery. The way I did these here I liked enough to want to make batch of just that as an snack / appetizer / side dish. Worth a shot!
Christi
Christi
I wish I liked eggplant. This is gorgeous!