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Eggplant Parmigiana

Me and eggplant; well, we don't get along. There's just something about that spongy texture that completely turns me off. But when HippieMom asks for eggplant parmigiana, eggplant parmigiana is what HippieMom gets.

So yeah, I hate eggplant. I avoid it at all costs. With that being said, I did thoroughly enjoy this. I am super glad she requested this, which basically forces me to try it. Also, I am super excited that I was successful on my first try. I'm not sure I would have been able handle a bunch of failed eggplant attempts.

I served this with spaghetti squashBandMan's Bomb Spaghetti Sauce, Walnut Parm, and this awesome variation of cashew cream sauce.

Accidental heart shaped eggplant

1 eggplant, peeled and sliced into rounds
1 c non-dairy milk
3/4 c flour
1 tsp apple cider vinegar
1/2 tsp salt
Freshly ground black pepper
1/4 tsp dried oregano
1/4 tsp dried parsley
1/4 tsp dried basil
2 c panko
  1. After you've peeled and sliced the eggplant, sprinkle each slice with lots of salt. Let them sit for a while like 30 minutes, or 2 hours like me. Preheat oven to 450.
  2. Meanwhile back at the ranch, whisk together the milk, flour, vinegar, salt, pepper, and seasonings.
  3. When you're ready, rinse all that salt off the eggplant and pat 'em dry. 
  4. Dip each piece into the batter and then into the breadcrumbs on each side. Place on a lined baking sheet.
  5. Bake for 10 minutes, flip, and bake for another 10.


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