I know, my plate is a little on the skimpy side, but it was plenty to fill me up. This time I tried something a little different with the eggplant and it turned out great. I peeled and sliced the eggplant long ways this time (not as much to cook that way). I salted the slices and put them in a colander to drain for about 30 min. After the eggplant had drained, I rinsed the salt off and then patted the slices dry with a paper towel. Next, I put some all purpose flour in one plate, Italian seasoned bread crumbs in another plate, and a little rice milk in another. First, I dipped the eggplant in the flour (make sure it is covered well), then dipped it into the rice milk, and last into the bread crumbs. Spray a non stick skillet with cooking spray and preheat over medium heat then add the eggplant. Before flipping the slices, I sprayed them with the cooking spray and then flipped them. This seemed to brown it more evenly since it moistened the bread crumbs. So far this is my favorite eggplant recipe. A definite keeper for me.
My supper was so good that I decided to have an eggplant sandwich for lunch today. I had some left over roasted tomato sauce that I had used for my pizza sauce Saturday night (which I did not blog about…sorry), so I topped my sandwich off with that. Wow, was it ever so Yummy. I need to figure out some other good sandwich ideas. I only get 30 minutes for lunch at work, so I have to make something that is simple. The main thing I hate is having to nuke my food in the microwave. I try to use the microwave as little as possible. I think it sucks the nutrients out of the food. What's your opinion about microwaves?