This weekend was tax free weekend and for me that means "Don't Go Out."
I don't care what the incentive is I find it easier to not deal with the crowds of people (as it is a bit like Black Friday after Thanksgiving).
So this weekend my husband and I decided to cook.
At the top of my list of things to make with Eggplant Minus the Parm (trust me you will never miss the cheese) with garlic mashed potatoes.
The process requires a litle planning because you have to let the eggplant chill in some salt water.
To do this start by
1) slicing your eggplant (about 1/2 inch thick)
2) place your slices in a bowl of salt water (sorry I forgot the picture)
3) allow to soak for at least 90 minutes
After the eggplant is done chilling it is on to Phase II "Operation Yummy."
Take each of your slices dip in egg
Then dredge in breadcrumb mixture (1 C breadcrumbs, 1 Tbsp garlic salt, pinch of Italian seasoning, and 1 tsp of ground black pepper)
Back to the egg
Then back to the bread crumbs
Place in your frying pan (which should be on medium-high) with enough vegetable oil to cover the bottom of the pan.
Fry each side until golden brown (about 4-5 minutes per side) and you will be left with stacks like this:
My mouth is watering just looking at this.
I prefer to pair this with mashed potatoes instead of pasta...so I whipped up some garlic mashed potatoes
For my potatoes I add three cloves of finely chopped garlic to my potatoes after I've put in my milk and Earth Balance.
What you are left with is this plate of yumminess
We topped the eggplant with my Kitchen Sink Sauce (recipe here).
As a preview tomorrow I will feature my recipe for spicy black bean cakes and a GIVEAWAY (my first)!!!
As a side note I would like to mention my friend Kelly at Eat Yourself Skinny is running a giveaway today for a Shine necklace and t-shirt from Ashley at The Shine Project. Head over to both blogs and take a look. Ashley's goal is to use the money she makes from her Project to help send kids to college...what a great goal to have in life.