Hi everyone, Clark Kent here. After reading so many of my wife Parsley Sage’s excellent and tasty posts on this blog, you may have, understandably, come to the view that all I’m good for is eating and washing dishes.
I am, in fact, quite an accomplished cook. However, there’s a problem. All of the stuff that I make is vegetable dishes. Since Parsley didn’t eat any vegetables before we were married, I didn’t get much chance to cook .
Then our friend Debbie came along.
She got Parsley to eat vegetables by ‘disguising’ them as something else. So now, there are many vegetables that Parsley will eat.
You will need:
1 1/2 cup bread crumbs
½ cup of milk
2 cups vegetable oil
One can of spaghetti sauce
Pasta of your choice
- Peel the skin from your eggplant with a carrot-peeler or knife until there is no more purple stuff left on it.
- Once peeled, chop your eggplant into round disks about ¼ to ½ inch thick
- Start cooking your pasta as per directions on the box.
- Meanwhile, beat two eggs. Add milk and mixx. Get a plate and pour a large amount of 4C (breading) onto it. Place it next to the egg bowl for optimal assembly line processing.
- Heat oil at medium heat in large saucepan. Also start heating your pasta sauce.
- Dip eggplant disks into egg-milk mixture. Coat in breadcrumbs. Repeat this process until all eggplant ‘disks’ are battered.
- Fry the disks in the oil for about 3 – 5 minutes per side.
- Remove and drain on a paper towel. Careful! They will be hot.
- Take cooked pasta and put it on a plate. Put the newly cooked eggplant on top of the pasta and then cover all with the pasta sauce.
- Grab knife and fork. Eat.
Uhhh…I shouldn’t have let her do the photos.