My son Ammon (17) shows the beautiful eggplants he grew in our Square Foot Garden
When you pick eggplant, you have to have a sharp knife or some clippers because the stem almost seems woody. There are some spikes on the plant too, so watch out. Wash and slice the eggplant into thick steaks.
You’re supposed to pick eggplant anytime after it is 6″ long, but before it gets so big that the seeds are too big. This eggplant is just right. Isn’t it an unusual and elegant vegetable?
Dip the eggplant slices in beaten egg and then dredge in mixture of whole wheat flour, a few shakes of garlic powder, Italian seasoning and salt. Cook over medium high heat in a frying pan with a little olive oil, turning just once, when the underside is crisp. Cook until the eggplant feels tender inside when you fork it—about 15-20 minutes.
Oooh, yum!
I'll have to try your recipe though. It looks easy and yummy.
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We just had it for lunch today–yum! Great minds think alike, at least, they are thinking of eggplant today!
My favorite thing to have eggplant in is ratatoullie. We started making it after watching the movie and it is a great way to use summer veggies.
I'll have to try your recipe though. It looks easy and yummy.
I just made it again last night for company dinner, and I just lined the slices all up on the pancake griddle which I had lightly coated with olive oil. I sprinkled rosemary and garlic on it to season it after dredging in beaten egg and flour. It was fabulously delicious. In fact, I ate the leftovers this morning for breakfast!
I wish it were summer already!