Eggplant, Faceplant

Hmm… Eggplant… Did you know there is more than one kind of eggplant? The things I am learning from my CSA (Community-Supported Agriculture) box.

My first trial with eggplant from my local farm was eggplant chips. I used a Japanese Eggplant, sliced thin, and baked at 225°F for almost an hour, flipping once half way through. They weren’t bad but I had over salted them. I didn’t bother trying to store them… not sure if they stay “chip like” or not.

Experiment number two was with a more common Black Beauty Eggplant. I did a baked version of Eggplant Parmesan.  It was tasty, no complaints but also didn’t run back for another eggplant to make it again…

Third time is a charm, right? This time I had a Bianca Eggplant and the question was, “how do I get the kids to eat this?” Believe it or not, there was a correct answer to this – BBQ Chicken Pizza on an Eggplant Slice. Here’s how it went: Slice Eggplant, salt to draw out moisture, bread eggplant, bake eggplant, grill chicken, shred cheese, top eggplant, bake some more… Spend about an hour and a half making 8 mini eggplant pizzas… 17-month old ate 2… 3-year old ate 1/2 of one. Any time a 3-year old tries something new, the recipe is a success!

I, for one, thought they were really good. The eggplant held up as a crust for a small pizza, had good flavor and was relatively healthy. However, my overall conclusion on eggplant is that it is just too much work to make it taste great… Maybe I’ll stumble upon an awesome, quick eggplant recipe one day but for now, the only eggplants used here will be out of the CSA box.

Eggplant BBQ Chicken Pizza

1 Bianca Eggplant, sliced roughly ¼ inch thick

Salt

1 egg beaten

1 cup seasoned bread crumbs

1-2 chicken breasts, grilled and chopped

½ cup barbeque sauce of choice

1 cup shredded cheddar cheese

Preheat oven to 350°F

Salt the sliced eggplant and set aside for about a half hour. Rinse and pat dry before breading

Dip each slice of eggplant in egg then coat in bread crumbs. Place in single layer on ungreased cookie sheet

Bake at 350°F for 10 minutes on each side

Remove from oven and top with barbeque sauce, chopped chicken and cheddar cheese

Return to oven and bake until cheese is melted and chicken is warmed through, about 10 minutes