Eggplant Pizza/Parmasean
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    Bill Berger's Avatar
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    Eggplant Pizza/Parmasean

    Here's a little "something" I fooled around with in my head before putting it to the test.
    Items needed:
    a. One (1) medium sized Eggplant, 10" long.
    b. One (1) egg.
    c. One half cup of 2% milk.
    d. Two (2) cups of Progresso Italian breadcrumbs.
    e. One small jar of any brand Pizza Sauce (or substitute spaghetti sauce).
    f. One handful of Mozzerella cheese.
    g. Large cookie/baking pan.
    h. Pam (or other brand) spray-on oil.
    ---------------------------------------------------------------------------------------------------------------------------
    Wash eggplant, slice into 1/4" thick slices (I leave the skin on to keep the vitamin content).
    Dip eggplant into milk and egg mixture (just like you make scrambled eggs).
    Dip egg and milk covered eggplant slice in breadcrumbs, both sides.
    Arrange them on the sprayed cookie/baking pan.
    After the pan is as full as it will hold, spoon pizza sauce onto top side of breaded eggplant.
    Cover top of eggplant and sauce with generous helping of Mozzerella cheese.
    Place into pre-heated oven @ 350* for 30 minutes or until cheese is uniformly golden.
    It was pretty good to me, and, I imagine it would taste better with salt and pepper added, but I'm being careful on my salt intake.
    On a scale of 1-10, I guess I would have to honestly weigh-in at a 7-7.5 (probably higher with salt though, lol).
    The I.R.S. must love poor folks, they create more and more every day.

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    GTT's Pilot in Command (PIC) farmgirl19's Avatar
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    The next time I have a reason to stop at the store, I'll pick up an eggplant! I have homemade sauce in the freezer, and I think, everything else on hand too!
    Bill Berger likes this.
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    Bill Berger's Avatar
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    Quote Originally Posted by farmgirl19 View Post
    The next time I have a reason to stop at the store, I'll pick up an eggplant! I have homemade sauce in the freezer, and I think, everything else on hand too!
    Normally, I would slice them the same way, batter & bread them, and fry in a skillet.
    Lately though, for health reasons, been baking a lot of what I would normally fry/deep-fry.
    It took me over a year and a half to lose almost 55 pounds, and just trying to maintain that win with a healthier diet.
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    GTT's Pilot in Command (PIC) farmgirl19's Avatar
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    I like fried eggplant too.

    Congrats on the weight loss!!!! Not an easy thing to do, if you love food. I love to cook, AND eat!! I am lucky that I do not have any dietary restrictions for health reasons, but I do get on the scales regularly, as well as note if jeans get snug. Easier to lose 3 pounds than 30!!
    grnspot110 and Bill Berger like this.
    If man had enough horse sense to treat his wife like a Thoroughbred, she'd never grow into an old nag.

    If you climb in the saddle, be ready for the ride!

    Happiness is contagious; Be a carrier!

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    blue87fj60's Avatar
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    Quote Originally Posted by Bill Berger View Post
    Here's a little "something" I fooled around with in my head before putting it to the test.
    Items needed:
    a. One (1) medium sized Eggplant, 10" long.
    b. One (1) egg.
    c. One half cup of 2% milk.
    d. Two (2) cups of Progresso Italian breadcrumbs.
    e. One small jar of any brand Pizza Sauce (or substitute spaghetti sauce).
    f. One handful of Mozzerella cheese.
    g. Large cookie/baking pan.
    h. Pam (or other brand) spray-on oil.
    ---------------------------------------------------------------------------------------------------------------------------
    Wash eggplant, slice into 1/4" thick slices (I leave the skin on to keep the vitamin content).
    Dip eggplant into milk and egg mixture (just like you make scrambled eggs).
    Dip egg and milk covered eggplant slice in breadcrumbs, both sides.
    Arrange them on the sprayed cookie/baking pan.
    After the pan is as full as it will hold, spoon pizza sauce onto top side of breaded eggplant.
    Cover top of eggplant and sauce with generous helping of Mozzerella cheese.
    Place into pre-heated oven @ 350* for 30 minutes or until cheese is uniformly golden.
    It was pretty good to me, and, I imagine it would taste better with salt and pepper added, but I'm being careful on my salt intake.
    On a scale of 1-10, I guess I would have to honestly weigh-in at a 7-7.5 (probably higher with salt though, lol).
    Pics or it didn't happen.
    farmgirl19 and Bill Berger like this.

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    Bill Berger's Avatar
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    Ha ha !!!! Thought ya' had me, eh?
    Took a pic before going IN the oven, but was too eager to taste it when done to take a "finished product" pic.
    (it's hard to trick "an old dog")
    Attached Thumbnails Attached Thumbnails DSCN1325.JPG  
    The I.R.S. must love poor folks, they create more and more every day.

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    blue87fj60's Avatar
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    Lol, I believed you.
    Just hard to figure out what exactly it's supposed to look like without pics.
    All good recipes have a pic to make your mouth water.

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    Keeper of the GTT Cookies dieselshadow's Avatar
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    Bill, you've been officially placed into the GTT cookbook with your recipe.


    One of these days I should try eggplant....
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    Bill Berger's Avatar
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    Quote Originally Posted by dieselshadow View Post
    Bill, you've been officially placed into the GTT cookbook with your recipe.


    One of these days I should try eggplant....
    Eggplant has a LOT of ways it can be prepared.
    One of my other favorite ways is to peel the skin off, dice into cubes, put into a covered pot with diced tomatoes and a splash of vinegar and a few tablespoons of sugar. Heat on low-med till the "crunch" is almost gone, and it's ready to serve with some baked chicken breasts and wild rice.
    If you haven't figured it out by now, we love to eat here in the South, lol.
    Dingeryote and farmgirl19 like this.
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    2LaneCruzer's Avatar
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    Quote Originally Posted by farmgirl19 View Post
    I like fried eggplant too.

    Congrats on the weight loss!!!! Not an easy thing to do, if you love food. I love to cook, AND eat!! I am lucky that I do not have any dietary restrictions for health reasons, but I do get on the scales regularly, as well as note if jeans get snug. Easier to lose 3 pounds than 30!!
    I too love eggplant; however, Sharn Jean has an aversion to cooking it (I like it battered and fried). I'm sending her this recipe, it's right down her alley!
    farmgirl19 and Bill Berger like this.
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