I love these eggplant patties. I really do. Sometimes I will make these along with a pizza for my family and just top the eggplant with a little sauce, pepperoni and cheese. They turn into a little eggplant pizza. These turn out crispy and really delicious. Oh, and super this is really easy to make. Seriously, so easy.
1 small eggplant
1/2 cup milk
1/2 cup breadcrumbs
Preheat the oven to 400°F. Wash and cut the eggplant into 1/2 inch thick slices. Sprinkle with kosher salt and let sit for 15 – 20 minutes. Wash off the eggplant and pat dry. Dip in the milk and then breadcrumbs. Set on a oiled baking sheet. Continue with the rest of the eggplant slices. Drizzle a little olive oil on the top of the eggplant and bake for about 10 minutes. Flip and bake another 5 minutes. The eggplant should be golden brown and tender.
Serve with polenta. Paul loves polenta as an alternative to pasta and rice. I make this usually with these eggplant patties and it compliments them well. We did not make this recipe up, but this is how we like to make our polenta.
2 cups water
1/2 tsp salt
1/2 cup corn meal
2 tbsp butter
2 oz cream cheese
Add salt to water and bring to a boil in a large sauce pan, about 5 minutes. Whisk in the corn meal making sure there aren’t any lumps. Add in butter and turn stove down to low. Let simmer for about 10 minutes or so. Whisk in cream cheese and serve warm.
To put this dinner together, put polenta on the bottom of the plate. Arrange eggplant patties over it and cover with spaghetti sauce or cooked tomatoes. We preserve our tomatoes from our garden each year and freeze them. This is what we used that is pictured above, but sauce is great too.