And here we have the white eggplant!!I just made eggplant parmesan for dinner, and it came out really well. Instead of using regular spaghetti sauce (maybe I tried to make sauce from my tomatoes and it came out black and horrible? Could be...) I used a parma rosa sauce mix I got from Publix. Something powdered and from Knorr, but it was really good! Here's the recipe, but I make no promises...
1 eggplant
1/2-1 cup italian style breadcrumbs
1/2-1 cup parmesan cheese
2 eggs, beatenolive oil
butter
Combine the breadcrumbs and parmesan. Heat about 2 tbsp oil and 1 tbsp butter in a large frying pan. Slice the eggplant (I sliced sideways to get more pieces, but I think others will tell you to slice longways) and dredge the slices in egg, then in breadcrumb mixture, and place in hot oil. Fry until the breadcrumbs are browned (about 3 -5 minutes) then flip.
I served it over whole wheat pasta since the pasta is so heavy, and put just a little sauce over the top.
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