2/5/13 ChefElla's Eggplant Omaha

CHEFELLA'S EGGPLANT OMAHA

Even though I like to try new foods sometimes even I find foods that I do not want to try.  This is what happened when my Mom tried to make eggplant one night.  I saw the eggplant and decided right away that it could not possibly taste good.  Eggplant is dark purple on the outside and white on the inside with little seeds, and there was no way I was going to eat it.
This past summer I was visiting my great great aunt and my cousins in Omaha and my aunt made dinner for us.  I did not know what it was, but it was so good.  I was so surprised and a little embarrassed to find out that the dish we had was eggplant.  I learned that night you cannot always judge your food simply by how it looks.

For this recipe you will need to use the oven and a knife.  If you are not allowed to use the oven or a knife by yourself you can have a grown up help.

1.  Wash your hands.

2.  For this recipe you will need a cutting board, a knife, measuring cups, a spoon, a fork, a medium
     bowl, a large bowl, a large plate, a cookie sheet and a baking dish.

Ingredients: (This recipe will make 6-8 servings)

1 Large    Eggplant, cut into 1/4 inch rounds.
1 Cup       Whole Wheat Flour
3 Large    Eggs

2 Cups      Panko Bread Crumbs, or Italian Seasoned Bread Crumbs.

1 Jar         Marinara or Pasta Sauce.  Use whatever kind sauce is your favorite.

1 Each      Fresh Mozzarella Log 16oz.
                -You can also use a large Fresh Mozzarella Ball - Baseball Sized.
                -Mozzarella comes in many different sizes.
                     *Ovoline - Egg Sized Balls
                     *Ciliegine - Cherry Sized Balls
                     *Bocconcini - Bite Sized Balls
                     *There are also Mozzarella Logs, Shreds and Slices

3.  Pre-heat your oven to 425F.

4.  While the oven is heating wash and then cut your eggplant into slices.  

5.  Crack eggs in a medium bowl and whip with a fork until the eggs are all one light yellow color.

6.  Pour bread crumbs into your big bowl.

7.  Pour whole wheat flour onto your plate.

8.  Cover your cookie sheet with foil and line your baking dish with foil.

9.  Take one piece of eggplant and place in the flour.  Turn the eggplant over to coat the other side.
     Tap the eggplant to remove excess flour.  Line coated eggplant pieces on counter.  Repeat until each
     slice is coated.

10.  Then working from left to right (eggs, bread crumbs, cookie sheet), dip a slice of eggplant into egg
       mixture, and then into bread crumbs.  Flip the eggplant over to coat both sides.  The crumbs will
       coat the eggplant.  Place the finished eggplant on your cookie sheet.  Repeat with each slice until
       all pieces are breaded.  

11.  Bake the eggplant for 20 minutes.  The eggplant is done when the crumbs are crispy on the
       outside and they may begin to turn brown in color.
12.  While the eggplant is cooking, cut your mozzarella into slices.  Pour a thin layer of sauce in the
       bottom of your baking dish.
13.  When the eggplant comes out of the oven let it sit for a few minutes.
14.  Put the eggplant into the baking dish on top of the sauce.
15.  With your spoon top each piece of eggplant with sauce.  The sauce should thinly
       cover each piece.  Top each piece with a slice of mozzarella.  Return the eggplant to the oven and
       bake for an additional 15-20 minutes.

Serve your eggplant on a bun as a sandwich, or with your favorite pasta as a meal.

Enjoy

-ChefElla