On 1/16/2017 at 11:10 PM, Thanks for the Crepes said:
liamsaunt, your oven baked eggplant looks so very good. Would you be kind enough to share how you made this inviting healthier version of a classic?
It is very easy. I just toss the eggplant in seasoned flour, then beaten egg, then seasoned breadcrumbs, and bake on a silpat that's been slicked with a little olive oil for around 30 minutes at 375. You don't need to use very much oil at all.
Some recent meals: braised short ribs with fried rice and braised bok choy
Since I don't eat beef, I made myself a piece of yellowtail flounder with the same sides on that evening
And then a couple of recipes from the most recent Fine Cooking magazine: Thai-style roasted napa cabbage and spicy chicken larb. The cabbage was excellent. The chicken was a little bland for my taste so I doctored it up with some extra samba oelek, palm sugar, and Thai basil.
