Some people are afraid of eggplant. I think it’s the name. Hey, it could be worse. It could be named “Skunk-cabbage” or something like that.
I love eggplant. It’s so versatile. You can use it in anything (and we do sometimes).
One of my favorite preparations of eggplant is Eggplant Parmesan. But, that takes lots of time, and isn’t necessarily the healthiest of options out there. And, besides, Jonathan makes the best eggplant Parmesan around. I wouldn’t want to step on his toes.
But to satisfy my eggplant parm cravings, I sometimes make an eggplant parmesan sandwich. Instead of breading and frying the eggplant, I sauté / steam it in a skillet. At the same time I simmer a bit of quick and easy tomato sauce. Slice a hunk of wonderful crusty bread, and shred some mozzarella cheese.
These sandwiches are so easy, and so tasty. And, you can make them anywhere…take my word for it.
Carrie’s Kitchen has moved. We’re now in Christchurch, New Zealand. I love cooking, and it’s always an adventure trying to make do in “other” kitchens.
This time, I have a 2 burner stove, and a microwave that is also an oven and broiler. I haven’t used it as an oven yet…but I have used the broiler function, and it works pretty well.
I am also limited to one teeny tiny knife (that’s bent). Thankfully Jonathan and I travel with a big chef knife. Seriously. We keep a 9” knife in our suitcase. The kitchen here also has one small frying pan (stainless steel, and is crowded when cooking 4 eggs). There are also two small saucepans.
So far though, it works. It’s definitely not ideal, but it works. One thing about this kitchen that makes up for everything else…is the dishwasher! YAY! I will never take one for granted again.
Here’s a basic idea of how to make your own Eggplant Parmesan Sandwiches:
* extra-virgin olive oil
* 2 large cloves garlic, chopped
* 1 medium yellow onion, chopped
* 2 medium eggplant
* Coarse salt and black pepper
* 1 (28-ounce) can chopped fire roasted tomatoes
* 4 slices crusty bread
* 1/4 cup grated Parmigiano-Reggiano cheese
* 1 pound mozzarella, thinly sliced or shredded
Saute the onion and the garlic until slightly golden. Add to a saucepan with the canned tomatoes. Add seasoning to taste. Simmer while preparing the rest.
Peel the eggplant, or not, your choice. Slice it about 1/2″ thick. Saute with olive oil in a skillet. Add a bit of water to the pan, and cover. This will help cook the eggplant without adding a lot of extra fat.
Toast the bread slices, and top with a small amount of mozzarella cheese. Top with cooked eggplant; season with salt & pepper.
Top with tomato sauce and more cheese. Stick under the broiler until the cheese is golden and delicious!