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Recently, I mentioned to my mom that I had an eggplant in my fridge that needed to be used. She started telling me about a recipe that a friend had given her back when she was first married for broiled eggplant. She remembered it being delicious. I didn't pay a whole lot of attention when she told me about it, because if it had been that good, why was it not part of the menu rotation when I was growing up?
The original eggplant got put to other purposes, but this weekend I picked up two nice, firm, white eggplants this weekend at the farmers market, and so this recipe started niggling away at my consciousness again. I put it together tonight and nearly wept at my first bite as it was tender and sweet and crunchy and wonderful. I called my mother up as soon as my plate was clean to ask her how it was possible that she had known of this preparation for nearly 40 years and I was only eating it tonight. In some sense, I'm grateful for her recipe amnesia, if only because it contributed to a fun recipe discovery tonight. If you like eggplant, don't wait 40 years to make this dish. Broiled Eggplant (given to my mom by her friend Halimah back sometime in the early 1970's)
2 medium sized eggplants, sliced into half inch rounds
3 tablespoons of mayonnaise
1/2 cup wheat germ
1/4 cup grated parmesan cheese
salt
pepper
Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil (I use parchment paper because I imagine it is slightly more ecologically friendly than foil. I may be mistaken in this assumption, so don't quote me here). Lay the eggplant circles out so they don't overlap. Put into the hot over for 15 to 20 minutes, until they are tender. Spread each circle with a thin layer of mayo (if you don't like mayonnaise I recommend that you try it anyway. Once the eggplant is broiled, you don't taste it at all, it just adds moisture and a way to make the wheat germ and cheese stick). Sprinkle with the wheat germ, cheese, salt and pepper. Broil until browned. Eat as soon as you can because although it is good cold, it is transcendent warm.
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9-11-2007 @1:55PM texasannie said... Sounds delicious, but won't the parchment paper catch fire under the broiler? I made that mistake once. I love parchment paper too, but only for temps under 425F.
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9-11-2007 @2:05PM joleym said... what about bread crumbs instead of wheat germ?
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9-11-2007 @2:21PM Marisa McClellan said... Annie, it didn't catch fire in my oven but if you've had that experience, you might want to stay away. I have an electric oven and the top rack is at least four inches away from the element, so there isn't much fire risk there. Also, it's only under the broiler for a couple of minutes, and by the time the eggplant has gently roasted away on top of it for 15 or 20 minutes, the paper has gotten pretty infused with moisture. v
Joleym, you could substitute bread crumbs for the wheat germ, but that sort of strips the recipe of it's vintage-y, hippie cred.
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9-11-2007 @2:30PM ang said... what about yogurt instead of mayo?
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9-11-2007 @2:36PM Marisa McClellan said... Ang, having never tried yogurt instead of the mayo, I don't really know. I do believe that it needs some amount of fat in order to keep the moisture. I also don't think that the sourness of yogurt would taste all that good, but you should try it and see how it turns out.
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9-11-2007 @6:23PM texasannie said... Maybe that was my problem -- using the paper too close to the broiler. I'll definitely try this recipe. I've been looking for more easy eggplant recipes.
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9-11-2007 @6:30PM Matthew Hilario said... with the occurances with seeds spelling "God", this is surely a Devine treat.
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9-11-2007 @7:45PM Luis Antonio said... wow... add another recipe to the eggplant department, sounds like a great alternative to the parmesan I usually do... and as it seems to be open to suggestions, how about using some aïoli instead of the straight mayo? :) (the garlic lover in me started salivating just now)
http://www.lavacahacemu.com
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9-11-2007 @9:16PM Marisa McClellan said... I think aioli would be awesome. The nice thing abut using mayo is that I almost always have it in my fridge, but feel free to elevate it a bit.
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9-11-2007 @10:44PM Judy said... Sounds delish... how about using crushed grape nuts (put a pile into a baggie and roll it with a rolling pin.)
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9-12-2007 @12:35AM Chief Family Officer said... There was an old Cooking Light recipe that similarly involved mayo and bread crumbs, and it was also delish!
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9-12-2007 @4:55PM Kathy said... I have this recipe but with one extra step.. Soak the peeled eggplant slices in ice water for at least 30 min. This allows the eggplant to absorb water which makes it cook faster and hold it's shape. You end up with nice firm slices with a creamy white interior when the cooking is done. Sliced are dipped in in diluted mayonaise 1/2 water 1/2 mayo and then dredged in seasoned bread crumbs mixed with parmesan cheese
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9-18-2007 @11:44AM toni acock said... this eggplant sdounds like exactly like what I have been looking for. What is aoli by the way?
Toni
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9-18-2007 @4:28PM Expat Chef said... I do a baked version of Eggplant Parmesan using bread crumbs and cheese. It comes out really great.
http://expatriateskitchen.blogspot.com/2007/04/by-popular-demand-basic-veggie-dish.html
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9-19-2007 @9:32PM Stephanie said... I have to say this recipe was fantastic. I did it just like it called for. Went out and bought wheat germ. The wheat germ made it. I had thought about the bread crumbs, too, but I always think of Paula Deen when she says that the first time you try a recipe, make it exactly the way the recipe is and then the next time you can tinker with it. It was totally worth it, and it will be a staple in my house from now on. The only problem I have is, as much as I love eggplant, it does seem to be really rich to my system, and gives me heartburn, but I'll continue to eat it anyway. Thank you Marisa for the recipe.
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9-28-2007 @2:12PM Maggie said... This was great! I used reduced fat sour cream rather than mayo, which I don't usually have on hand. I left the peels on, which it looks like you didn't do. Finally, i didn't broil it because by the time i got them out from roasting, they were crispy on top. But yes, so sweet and delicious! I just used the leftovers in a flat bread sandwich with hummus and feta, and it was fabulous, enough reason to make it in the first place. Thanks!
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