Eggplant is an amazing veggie packed with tons of vitamins and it is considered a dark shade which means it is definitely one of the vegetables that should be on your list to eat plenty of.
For those of you who follow my blog, you know that I am always searching for ways to get my children interested in foods that they otherwise would not typically eat. This is a super easy recipe…….
2 cups of bread crumbs
salt and pepper to taste
1 tablespoon of Himalayan sea salt
fresh basil chopped
1 cup mozzarella cheese
1 cup fresh grated parmesan
1/2 cup ricotta cheese
1 cup of vegetable oil
Slice the eggplant into rounds and place on a cookie sheet lined with parchment paper. Sprinkle the sea salt onto the eggplant on both sides and allow to sit for 30 minutes, (this allows the water to be pulled from the eggplant so that it will be tender after cooking). Prepare 2 bowls for the breading process. Create and egg-wash in one bowl and place the bread crumbs in another. Lightly salt and pepper the bread crumbs and set aside. After the eggplant has had a chance to sit for 30 minutes, take a paper towel and blot the water from the slices. Proceed to stuff the eggplant by adding the ricotta, mozzarella, parmesan, and fresh basil between two slices that are the same size. Place back on the cookie sheet and place in the freezer for another 30 minutes. Preheat the oil in a skillet, once 30 minutes has passed, take the eggplant out and begin the breading process by dipping the bites into the egg-wash followed by the breadcrumbs. Place the bites into the hot oil and allow to brown on either side. Once fully cooked, transfer from the oil to a cooling rack to allow any excess oil to drain………