Two Classic Eggplant Recipes

ERIC’S SKILLET EGGPLANT PARMESAN

Takes 10 minutes to prepare and 15 minutes to cook. Ideal warm or cold in a sandwich.

1 Globe Eggplant

1 Brandywine Tomato

2 cloves garlic

½ bunch of lemon/lime basil

cheese – Mozzarella, Swiss, parmesan

Slice eggplant lengthwise, ½ inch thickness. Cook in skillet with olive oil until browned. Flip eggplant over and place a slice of tomato, squeeze of garlic, slice of cheese and leaves of basil. Place a lid on the skillet. Cook 10 minutes until underside is browned.

ASIAN EGGPLANT AND CHERRY TOMATO PASTA DISH

4-5 Asian eggplants

1 basket of cherry tomatoes

1 bunch basil

4 cloves garlic

Pasta of your choice

Parmesan cheese

Slice eggplants diagonally and saute on stove top until browned on both sides. Slice cherry tomatoes in half and marinate with olive oil, garlic and chopped basil. Combine eggplants and cherry tomato into pasta, with Parmesan.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s