Crumbed eggplant

This recipe is ideal for situations when you grow too many eggplants or purchase a big bargain bag of eggplant and there is more than you need for immediate use. Once crumbed and cooked the fruit shrivels somewhat and is excellent for frozen storage. It can be quickly thawed and heated as a nice supplement to a meal.

Recipe

I prefer to do both the initial coating and the final ‘crumbing’ with my homemade wholemeal flour, but the original recipes first usees white flour and then bread crumbs for the second coating. Both work, but I like wholemeal when possible.

Slice the eggplant ~8mm thick making the broadest sections that the fruit will allow as shown below. Spread the slices as a single layer on a large plate and microwave till they soften and droop a little. A little smear of oil on the plate should reduce sticking.

Coat the cooked slices by tossing in wholemeal flour. Then lightly coat them in beaten egg and coat once more with the flour. Place these coated slices into a large hot fry pan with a coating of olive oil. Cook on both sides till browning starts.

Pack surplus bundles of hot slices in small freezer bags in preparation for frozen storage.

Tim