Japanese Eggplant Parmesan
This friend of mine was telling me an easy way to roast Japanese eggplant on an electric stove top element … Followed by a dip in egg and…. She saved me a taste treat. And it was so delicious I couldn’t believe that’s all she did. So, as my son-in-law likes to say, a little R&D was called for. It was simple and successful even with my first attempt … and I added a little breading to my process to give it a bit of an Italian twist. I didn’t go as far as a drizzle of marinara and a sprinkle of Parmesan but could see this as a special addition.
Hope you too try and enjoy this simple but wonderful treat! BTW, if you frequently question whether you wish to try eggplant again because the outcome in the past has been chewy, tough or tasteless this Japanese Eggplant Appetizer will change your thinking.
Recipe in time for your Fourth Of July gathering!
One Japanese eggplant per person. The eggplant in my photo is rather small. I suggest medium size, around 6 inches in length.
Wash and dry the eggplant and trim the stem but leave attached.
Heat the element to medium (to medium high) heat. Place the eggplant onto the preheated burner with the stem hanging off slightly. The roasting goes quickly … your direct attention is necessary. Never leave the range.
Turn the eggplant to check the speed of roasting. Use the stem portion to assist in this or tongs.
Feel the eggplant periodically to check on doneness. It should feel soft to touch as you press on it.
Once done remove the eggplant and let it cool. Peel.
With a fork gently press down on the flesh to flatten. This should take place easily. You will need to do this along the length.
Next heat a non-stick skillet and add a bit of olive oil.
Dip the eggplant flesh into a beaten egg and then into fine Italian seasoned bread crumbs. Add a shake of salt if needed.
Place into the heated oil and brown to a golden color. Drain.