I do the majority of cooking at home and we rarely eat packaged/processed foods, so everything is made from scratch. Needless to say, I am always open to new ideas for dishes. This recipe jumped-out at me as I happened to have two eggplants in the fridge and hadn’t decided what I was going to do with them. I love using Pinterest for recipes — when I come across an interesting recipe, I pin it to my recipe board and then bring it up on the iPad to use while I’m in the kitchen. No more wasted paper!
I came across this amazing recipe one day while surfing my Pinterest recommendations. The recipe pin led me to a wonderful website called In Jennie’s Kitchen, run by a food editor and former professional chef. I will preface this by saying that I have never, ever, tasted eggplant so good (nor had my husband)! Baked with just a drizzle of olive oil, the combination of eggplant and panko is absolutely wonderful. The outside has a wonderful crunch and yields to a creamy center that has just a touch of sweetness to it. After his first bite, my husband stopped and looked at me with wide eyes – jackpot! Honestly, you must try this recipe. I will note that it took me over 2 hours to prepare and bake, but your prep and cook time should be significantly shorter without a teething 7 month old. Enjoy.
**Photo courtesy of Injennieskitchen.com
(Recipe can be accessed by clicking the recipe title “Crispy Baked Eggplant”)