Chinese Eggplant

Ingredients:

• 2 medium Chinese eggplants or 1 large one
• 1.5 Tbsp starch, potato or corn
• 1 Tbsp soy sauce
• 1 Tbsp water
• 2 tsp sugar
• 1 tsp starch, potato or corn
• ½ tsp ground ginger
• 2.5 Tbsp vegetable oil
• 1 Tbsp minced garlic

Preparations;

1. Prep the eggplant. Cut into disks ¼ inch thick. Lay out on paper towels and sprinkle with salt. Flip and salt the opposite side. Let sit for 45-60 and pat dry
2. Combine soy sauce, water, sugar, 1 tsp starch, and ginger in a small bowl. Whisk to combine.
3. Once the eggplant is prepped, move to a large bowl. Toss with 1.5 Tbsp starch, 0.5 Tbsp at a time, tossing in between so the eggplant is evenly coated.
4. Add 2 Tbsp vegetable oil to a big skillet or wok and heat over medium-high heat. Add the eggplant in a single layer. Cook, tossing roughly every five minutes, until browned and soft. Transfer to a plate.
5. Add the remaining oil to the hot pan and add the garlic. Stir quickly as it will cook fast.
6. Add the eggplant back to the pan. Rewhisk the sauce to recombine the ingredients and pour over the eggplant, stirring quickly. The sauce will cook fast. Once the eggplant is coated and the sauce has thickened, remove from heat.

Eggplant Parmesan

Ingredients:

• 1 cups Italian seasoned dry bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 eggplant, peeled and cut into 1/4 inch slices
• 1/4 cup vegetable oil
• 8 ounces fresh cheese, thinly sliced
• 1 jar marinara sauce
• 2 cloves garlic, thinly sliced

Preparations:

1. Preheat oven to 375 degrees F. 
2. Prep the eggplant by laying the slices on papertowels and sprinkle with salt. Let sit for at least 15 minutes
3. Combine bread crumbs with 1/4 cup Parmesan cheese in a bowl. Pour the vegetable oil into a shallow bowl or plate. Dip eggplant in the oil, then bread crumb mixture, coating both sides well. Arrange eggplant in single layer on a lightly greased baking sheet. Bake for 30 minutes.
4. Evenly spread marinara sauce over the bottom of a 5x9 inch glass baking dish. Layer 1/3 of the baked eggplant, top each eggplant piece with a slice of garlic, a slice of cheese, and a sprinkling of parmesan, then top with sauce. Repeat for two more layers, but do not place the cheese on the top layer.
5. Bake 45 minutes. Remove foil and top with shredded cheese. Bake for an additional 10 minutes. 

Cook Time: 2 hours

Serves: 4