Tuesday, December 04, 2007

Eggplant Parmesan, Haricot Verts

Dinner 12/04

Eggplant Parmesan

Haricot Verts

I like these plates...

Bringing back the classics... the eggplant slices are salted for 30 minutes and rinsed off then dried with a paper towel. Next comes the standard three bowl method -- rolled in seasoned flour (salt, pepper, smoked paprika), then into a cornstarch slurry (equal amounts of cornstarch and water), and finally into the bread crumbs (seasoned with salt and pepper plus a little nutritional yeast).

Served over pasta with a quick tomato sauce (onion, garlic, tomato, sugar, salt and pepper).

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