Lauren and I have been cooking together since college. It is the activity we look forward to most when getting together, besides crafting and cuddling babies. We each contribute foods to a pile of eclectic ingredients, mostly vegetables, that our respective families have yet to fall in love with. Always experimenting and rarely measuring, we have crafted some amazing meals.
Yesterday it was this dish. Seriously, too easy. Eggplant parm in only one bowl with photos to prove it. I know its hard to believe. Such a great comfort food. Serve in place of pasta or other carb with a protein and a salad for a memorable meal.
One Bowl Eggplant Parm
excuse the measurements...
- 1 eggplant
- a couple tablespoons of flour
- 1 egg
- splash of milk
- bread crumbs (seasoned)
- enough oil to cover the bottom of a fry pan
- 1 can diced tomatoes
- mozzarella cheese
Cube eggplant. Toss in a deep bowl with flour.
Whisk egg with milk in a small cup. Dump egg mixture into eggplant. Toss to coat. (I skipped this picture. It looked really gross.) Throw in handfuls of breadcrumbs and toss to coat. Continue to toss and add breadcrumbs until the eggplant is well coated. Heat oil over medium heat.
Dump eggplant into hot oil and fry until cubed are lightly browned.
Transfer to a medium casserole dish. Add diced tomatoes, stir and cover with shredded mozzarella cheese and a light dusting of bread crumbs. Bake at 350* F until warm and bubbly.
Enjoy while hot and eat it with a spoon.