so, this week’s eggplant went to a new adventure in two ways. 1. i wanted to make eggplant into something other than parmesan. 2. i’ve recently gone on a glycemic index diet at the suggestion of my doctor. luckily for me, pretty much everything in my veggie box this week is gi-friendly.
so to the google i went! and i came up with this. as usual, i degorged my eggplant first. (lay the slices on a paper towel and sprinkle each side with salt. let sit for 15 to 30 minutes. when finished, wash all the liquid and salt off of the pieces. pat dry.) this pulls all the bitter liquid out. also, per the suggestion in the original recipe, i layered sauce, then veggies, then cheese. i used organic spinach and mushrooms, eggplants and bell peppers from my csa box, and fresh mozzarella.
update: oct. 10
last night, i went to make these and realized i was out of eggs. so i’ve come up with a new way of breading that is actually better than my old way! dissolve 3 tbsps of cornstarch in 1/3 cup of 2% milk. not only does it make the bread crumbs stick better when coating, it also holds them together better during baking. i will certainly be using this technique in the future!