Thursday, October 21, 2010

Eggplant Parmesperiment

Can you make eggplant parmesan with neither packaged breadcrumbs, nor a food processor to crush crusty Italian bread, nor the patience or immensely strong hands and patience of an Italian grandmother? Can you do it in Korea?


1. Slice, salt, and let weep the eggplant ("Let Weep the Eggplant"...sounds like it'd be a great Southern gothic short story).
2. Crush into fine crumbs a container of Korean Ritz cracker knockoffs and a couple pieces of the fresh garlic bread your boyfriend just made. (If you lack a mortar and pestle or other classy way to do this, feel free to use the "smoosh ziplocked crackers with heavy jam jar" method. It's a fave).
3. Rinse off eggplant slices. Dip each slice into beaten egg, then into breadcrumbs. Coat well and fry until golden.
4. Bake at 170C with a small dollop of sauce and a bit of mozzarella on each slice. Take it out when the cheese is nice and melty. Serve with pasta and salad.

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