not-so-arduous aubergines

Okay, here comes a pretty half-assed post because summer is still hanging around and I feel like I have better things to do than sit inside and write about how little I want to use my stove in 30 degree heat.

Blogging about something bbq seems a little blasé after having eaten nothing but for the last month or so. Instead I'm going to share a recipe for something vegetable-y and cooked in a pan rather than on a grill. It is cheesy and crispy though, so...calling it a veg outright seems kind of wrong.

Sorry buds, a bbq post will happen next week... right now I feel too sweaty and belligerent.

Breaded eggplant

-2 medium eggplants
-1 cup breadcrumbs
-1/2 cup cornmeal
-1/2 cup grated parmesan
-2 tbsp dried rosemary
(or italian seasoning, herbs de provence, whatever you like)
-1 egg
-2 tbsp water
-olive oil
-salt

First peel the eggplants and slice them about 1/4" thick. I tend to choose eggplants on the smaller side for this recipe, as it makes slicing them evenly a bit easier. Grab a casserole dish or some other roomy vessel and lay down a single layer of eggplant slices. Sprinkle liberally with salt, and repeat this layering-salting process until all of your eggplant slices are used. Don't worry about oversalting: you aren't salting these to season them, but to draw water from the slices. Once the eggplants render out some water much of the salt will end up going with it. Leave the eggplant to, uh, "leak" for an hour. After this period of time you can drain the eggplant and pat the slices dry with with paper towels.
Mix the cheese, breadcrumbs, herbs, and cornmeal in a large bowl. In a separate bowl beat the egg with the 2 tbsp of water.

Start each slice by first dipping it in the egg and then patting it in the breadcrumb mixture to fully coat them. Try to keep one hand wet for dipping in egg and one hand dry for patting in breading...it'll make your life a lot easier.

Once all slices are breaded, simply put a pan over medium-high heat with one or two tablespoons of olive oil to lightly coat the bottom. Fry each batch of eggplant slices about 3 minutes per side or until each side has browned to your liking. Place each finished batch on a rack to cool, laying them on paper towel as so many people are oft to do will leave them a soggy mess.

I find them best eaten as soon as possible, and with a good tomato sauce.