Well, it's exam time. While I love being in Madrid and having the freedom to study by distance, finding a place to do external exams has been quite the unpleasant task. Thankfully, everything has been sorted, I've already finished 2 exams out of 5, and with 3 remaining the only thing left to do is study.
Anyway, as you can see, my studying has taken a tangent and somehow I've ended up breading aubergines.
Eggplant Parmesan
(Great for dinner or for guilt-laden study breaks. )
1 eggplant, sliced in half then vertically.
1 cup bread crumbs
2 tbsp olive oil
Batter:
1/2 cup milk
1/3 cup flour
1/2 tsp white wine vinegar
1 tsp parsley
1/2 tsp basil
1/2 tsp oregano
salt + pepper to taste
To top eggplant:
mozzarella cheese
homemade pasta sauce
After cutting eggplant, top with 1/4-1/2 tsp sea salt and allow the eggplant to "sweat" for 30 minutes.
(I do get how gross that sounds.)
Next, mix together the milk, vinegar, flour, and spices.
When your eggplant has sat for 30 minutes, rinse off in water and soak slices in batter.
Bread eggplant with bread crumbs and heat pan with olive oil (medium heat).
Transfer breaded eggplant to pan and cook for 2 - 3 minutes on each side.
Finally, top crispy eggplant with sauce and mozzarella cheese and serve on top of pasta or a nice salad.
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