Sunday, September 22, 2013

Eggplant sliders

For lack of a better name? Somehow in my head, I get tired of cooking during the summer months, I hate turning on the stove or oven so I am frequently grilling.  It gets boring, I get in a slump, I dislike cooking.... I am odd, I am aware of this. Don't get me wrong, I love the freshness that come from the garden, but maybe it is the combination of having all the kids home, being exhausted from playing outside or the inability to stand the hot kitchen, but I adore cooking in the fall/winter (or maybe I just love soup). 

After playing around online, I have realized that these are not as unusual as my brain might have thought, but this came out of my head and was a hit.  So I figured I had to share it.


1 large eggplant, peeled and sliced 1/2" thick
2 eggs, beaten
1/4 cup flour
1 cup panko
1 Tbs Italian seasoning
2 Tbs Parmesan cheese
olive oil

2 cups tomatoes, diced
1 onion, sliced into thin rings
1 cup feta cheese
1 cup cheddar, shredded

For the eggplant:
  Lay out your dishes to bread the eggplant.  Egg in one, flour in another and the panko, seasoning and cheese in a third.  Heat oil in a hot skillet.  One at a time, toss eggplant in flour, then egg, finally the panko mixture.  Once breaded, fry in skillet until both sides are golden brown.  Lay out in a 13x9 baking dish, cookie sheet or whatever you have on hand. 

Once they are all fried, top each with a slice or 2 of onion, a sprinkle of feta, and a few tablespoons of diced tomato.  Finish each with a dollop of shredded cheese. Here is what they looked like before I put them in the oven.  I used both red and yellow tomato varieties.


Bake in a preheated oven at 350' until the shredded cheese is melted and bubbly.

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