My friends at Bonnie Plants suggested that I to try and grow their Ichiban Japanese Eggplant and they became a big part of my spring gardens. They are so cool. One plant can produce an amazing amount of vegetables. It is one of my new favorite vegetables to grow and eat. Here is a great recipe from my Grandpa Stagliano that my dad, my brother and I have fun cooking and even more fun eating!
What you will need- 3 pie plates- 1 large skillet, 1 plate covered with paper towels. 3 Ichiban Japanese Eggplant, Wondra, salt, pepper, onion powder, garlic powder, parmesan cheese, 2 eggs, milk, Italian Bread Crumbs, olive oil.
Peel Eggplant and cut into ¼ inch slices, lightly salt eggplant slices.
Prepare the 3 pie plates as follows:
1st pie plate filled with ½ a cup of Wondra, salt, pepper, ½ teaspoon onion & garlic powder
2nd pie plate- 2 eggs, 1/3 cup of milk, 2 tablespoons of parmesan cheese
3rd Pie Plate- 1 and ½ cups of Italian Bread Crumbs
Dip each piece of eggplant in 1st pie plate and coat well, move eggplant piece to 2nd pie plate and coat well, move eggplant to 3rd pie plate and coat fully with breadcrumbs.
Heat oil olive in large skillet over medium heat. Drop coated eggplant in oil and cook about 3 minutes per-side (or until golden brown). Remove eggplant to paper towel coated plate. Be sure to eat while they are hot.
I like to dip the eggplant in a dipping sauce of ½ cup of sour cream, ½ cup of mayonnaise and dried herbs such as dill, scallions, etc. My Papa served this with a marinara sauce. It is delish! I hope you like it!