Prep Time: 30 minutes
Cook Time: 10-15 minutes
Total Time: 45 minutes
Category: Dinner
Yields: 6 servings
INGREDIENTS
2 eggplants
3 eggs, whipped
1 box of Kellogg's Corn Flakes Crumbs (or your choice of breading)
Kosher salt
2 tablespoons of grass-fed butter
Coconut oil (or your choice of cooking oil)
Shredded parmesan, asiago, fontina, and provolone cheese (or your choice of shredded cheese)
Your choice of pasta (this is a great time to try out our Vegetable "Noodles")
Your choice of pasta sauce (this is a great time to try out our Quick Tomato Sauce)
INSTRUCTIONS
Preheat oven to 350° F.
Begin by trimming the green top off of the eggplants. Slice off a thin piece of the skin on both sides of each eggplant. Dispose of the tops and pieces of skin.
Carefully slice the eggplants into 1/2" lengthwise slices (about the thickness of a smartphone) with a sharp knife.
Place all of your eggplant slices into a colander in the sink and generously pour a thick coat of salt over the top side of the eggplant slices. Let the eggplant slices and salt rest for approximately 15 minutes.
After 15 minutes, turn the eggplant over and repeat step 4. **NOTE: Steps 4-5 are crucial in leaching the bitter oils out of the eggplant. Use a GENEROUS amount of salt.**
Rinse the salt off of the eggplant slices and pat dry with a towel.
Place a skillet on the stove top and add butter and enough coconut oil (or your choice of cooking oil) so that the oil is 1/4" high in the skillet. Heat over medium heat.
Whip three eggs in a bowl and set aside.
Put breading of choice in a flatter bowl and set aside.
Dip each of the eggplant slices in the whipped egg, making sure both sides are evenly covered. Then set eggplant slices in the breading, evenly coating all surfaces of the eggplant.
Sauté your eggplant slices in butter and coconut oil (or your choice of cooking oil) for about 2 minutes on each side, or until each side has a caramelized, crisp outer crust.
Place sautéed slices on an oven safe pan and sprinkle a generous helping of shredded parmesan, asiago, fontina, and provolone cheese (or your choice of shredded cheese) on top.
Cook in the oven at 350° F for about 10 minutes.
Serve over your favorite pasta and pasta sauce.
Enjoy!