Monday, March 1, 2010
It's Meatless Monday!
Tonight, after dinner, Shuga D rubbed his belly and said he was glad it was Meatless Monday. Mom cooked up a meal that made you forget that the majority of it was grown from the ground. Here we go:
2 eggs, beaten (Mom used fresh farm eggs from her Dad's very-loved, local chickens!)
Slice the eggplant lengthwise and then cut in half, into squares, until you have enough for matching "tops" and bottoms" (a.k.a. a sandwich). Lightly brunch the slices with olive oil, liberally salt and pepper and bake on cookie sheet at 400 degrees for 10-15 minutes.
Remove from oven. Dredge each slice in beaten egg, then Parmesan cheese. Top one slice of eggplant with a slice of fresh mozzarella, then top with another slice of eggplant. Place in hot oil, fry and flip after bottom is brown. When done, lay on paper towels to absorb excess oil.
Okay, so it isn't the healthiest Meatless Monday. But the eggplant were organic, the eggs were fresh and local, she didn't use flour and the dinner made you want to slap your mama.
The eggplant "parms" were nestled on a bed of angel hair and ladled with some organic marinara sauce. Mom also chopped up a zucchini length-wise and used the same parm-egg mixture and fried them up, too! Even a picky three-year-old would eat these veggies!