Baked Eggplant Parmesan

Dress it up. Dress it down. Eggplant will take whatever you throw at it. It will take LOTS of oil, if you let it. If you're craving something crunchy, saucy, and cheesy, but want to say uh-uh to that extra oil (or save the calories for dessert, like I do) this is a good find.

This recipe requires lots of breadcrumbs. I usually tap my supply whenever I make this, but it's worth it. Not only is the eggplant delicious but it gives me a reason to finally clear out the shocking number of bags with bread heels in my freezer to make a new batch of homemade breadcrumbs. I'd be embarrassed to tell you how many bags I found in there last time that I checked.  A hint?  Count your fingers.  On both hands.  That number would be about right.  If you included a toe or two in the count.  Anyway...

Like a lot of baked items that mimic fried foods, you need to double dip the eggplant (or bread them twice). First in milk then flour, following with egg then breadcrumbs.

I like to set up a little assembly line. Milk, flour, egg, breadcrumbs, baking sheet. This prep is easy enough to do with any kids you have hanging around.

I often make enough to fill two baking sheets.  This will sometimes mean we have enough for lunch the next day.  Before the oven:

And after.

Baked Breaded Eggplant

2-3 large, shiny eggplants
2 cups of milk
1.5 cups of flour
6 eggs
4-5 cups of breadcrumbs
1/2 cup of grated Parmesan cheese
2 tsp cajun spices (I use Tony Chachere's)
4 tbsp olive oil (cooking spray can be substituted)
Mozzarella and tomato sauce for serving 

Preheat oven to 450 degrees.

Wash and dry the eggplants and slice them into 1/2 inch rounds. If you choose, you may salt them to draw out any liquid and bitter taste. I generally don't find the need to do that with this recipe, but some people swear by it.

Line up the items to bread the eggplant. Mix the breadcrumbs with the parmesan cheese and cajun spice. (If cajun spice isn't your thing, you can easily substitute salt and pepper to taste.) Use half of each of the milk, flour, eggs and breadcrumbs to start. I like to put each of the ingredients in a separate shallow bowls or pie dishes but any plate with a lip will do.  Beat the eggs and season the breadcrumbs with parmesan cheese and cajun spice.  You'll need replenish the ingredients as your supply diminished.

Line two baking pans with tin foil (for easy clean up) and spread a tbsp of olive oil on each. You could also just spray both with cooking spray.

Using a fork, dip both sides of slice of eggplant in milk, then flour, then egg and then finally breadcrumbs. Place on your baking tray, then repeat. I find that the egg often gets too sticky to use half way through the eggplant supply, so I usually throw out what's left, rinse the bowl and start with freshly cracked and beaten eggs. A good sign that it's time to change the eggs is when the breadcrumbs won't adhere and leave large shiny circles of eggplant uncovered.

Replenish your milk, flour and bread crumbs as needed. Once all of the eggplant has been breaded (or you've run out of space on your pans, as sometimes happens to me), drizzle the remaining olive oil on sides of eggplant slices facing up.

Put into the oven and check after 20-25 minutes. Flip the slices when the bottoms have gotten golden brown. They're done when both sides are a well toasted and seem crunchy.

I often serve these two different ways.  I top some with a dollop of tomato sauce and sprinkle mozzarella on top.  I just put cheese on top of the others without sauce because these stay extra crunchy.  Put back into the over for 2-3 minutes to melt the cheese.  Serve with your favorite salad or a side of pasta.  Yum!

Tummy warming chicken and vegetable cobbler

Toronto has just had it's first big snowfall of the season. Playing outside in the fluffy stuff is a must-do in this household. Snowballs, snow people and dogs, tobogganing (translation: sledding). And, when we were all red-cheeked and cold-toed, cocoa was the cure. Then, the hunger kicked in. Everyone wanted to eat.... now! Luckily, this yummy cobbler was waiting in the oven.

It's like a pot pie but easier and without the soggy crust on the bottom. You love that crust, you say? I won't argue, it's your choice. Personally, just give me more filling. This cobbler has biscuit dough on the top and I think it's just the right balance of bread and crunch to the chicken and veggies.

















The original recipe called for one leek. I've doubled like, because I love leeks. Too much? You can easily scale that back again. It also called for rosemary, and I've replaced that with dill, because I'm not a big rosemary fan. Thyme, herbs de province, even curry might be nice in here. I threw in a parsnip because my kids would never notice it. I'm like that.

















I opted for chicken thighs, because I find they are tastier in a recipe like this. Breast meat would also work well. As you can see, this recipe is very flexible and can adapt to your favorite chicken and herb flavors. Add any vegetables you like that have the approximate cooking time of carrots and parsnips and that won't add too much water or juice to the stew.

Chicken and vegetable cobbler
Adapted from Mark Bittman Serves: 4-6

3 tbsp butter
2 leeks, washed and chopped
1 1/2 cup chicken stock
2 medium carrots, chopped
1 medium parsnip, chopped
1 cup peas, frozen (fresh OK too)
2 cups quartered button mushrooms
2 boneless chicken thighs, diced
2 tbsp corn starch
1/8 teaspoon dill
1 cup flour
1/8 teaspoon baking soda
2-3 tbsp unsalted butter, cut into bits
1 egg
1/2 cup buttermilk
3/4 teaspoon baking powder
1/4 salt

1. Heat oven to 400 degrees. Put oil in a large skillet over medium heat. When oil is hot, add the leek, sprinkle with salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Add mushrooms and cook until liquid has released and evaporated, roughly 8 - 10 minutes.

2. Add stock. Bring to a boil and let boil for a minute or two, then add carrots, parsnips and chicken and reduce heat so that the liquid simmers. Cook until the veggies are almost tender and chicken is cooked through, about 8 - 10 minutes. Add peas and dill, stirring occasionally, until vegetables are brightly colored and just tender, another minute or so.

3. Whisk cornstarch with a few tablespoons of broth to make a slurry. Add slurry to pot and stir until liquid thickens slightly. Transfer everything to an ovenproof dish and set aside.

4. Pour flour in a food processor with baking powder, soda and salt. Add butter and process until mixture resembles small peas, no more than 30 seconds. Transfer mixture to a bowl and mix in buttermilk and egg until it just comes together; it should be sticky.

5. Drop spoonfuls of batter on top of vegetables and chicken and smooth with a knife, covering as much surface area as possible, but leaving a few small spots where steam can escape. Bake for 35 to 45 minutes until golden brown on top and bubbly underneath. Scoop into bowls or deep plates and serve immediately.

Note: If you don't have any buttermilk, you can make your own. Gently warm milk until it's warm but not boiling (about 100 degrees); stir in a tablespoon of white vinegar and let it sit for 5 minutes. Voila - buttermilk!