I’ve been inspired by Mom In A Million

Posted on | September 18, 2010 | No Comments

My dear friend Mom In A Million has been posting recipes on Saturday that she likes to make for her family. I have been enjoying this and Husband has REALLY enjoyed it. Last week I made him an amazing meatloaf and this week, I’m seriously considering her Chicken and Artichoke recipe.

Because I’m all vegetarian and such, I’m going to join her Saturday recipe share but mine will be veggie-friendly. Here’s my first experiment:

“Fried” Eggplant with Green Beans and Tomatoes

Fried Eggplant: 
One eggplant
1 cup bread crumbs
1 egg
1 cup flour
1 tsp Italian seasoning
1/2 cup olive oil

Pre-heat the oven to 350. Slice the eggplant into semi-thin slices. (But not paper thin… just regular thin). Put the flour in one bowl, the egg in one bowl, and the bread crumbs in a third bowl. Add salt pepper as desired to the flour, add italian seasoning to bread crumbs. Pour the olive oil into a baking pan… not a glass dish.

Dip the eggplant slices first in the flour, then in the egg, and then finally in the bread crumbs, making sure to coat them really well. Then lay them out in the olive oil and bake at 350 for 20 minutes on one side and 20 minutes on the other. (Baking time may vary… you just want them to get nice and crispy on the outside)

Green Beans and Tomato:
14 oz Green beans… fresh or bagged is fine
1 can of diced tomatoes
1 can of tomato paste
1/2 cup of diced onion
1/2 cup of diced bell pepper
1/2 tsp cayenne pepper
1 tbsp olive oil
Salt and pepper to taste

This is really simple. Just mix the canned tomatoes, tomato paste and olive oil together while you cook the green beans. I used a bag of frozen onion/bell pepper because I’m lazy like that. Throw those in with the tomato mixture and heat the whole thing up in the microwave. If you dont’ have frozen veggies or a microwave, saute the onion and bell pepper until soft in just a smidge of oil. Then put them in a saute pot with the tomato mixture and heat on medium low. Add the cayenne pepper and salt and pepper to taste. You can really season this however you want, I’ve also made it with a little Cajun seasoning. Once the green beans are cooked but not soggy, add those to the tomato mixture.

My suggestion is to make the eggplant and serve two slices of eggplant topped with the green bean/tomato mixture. It gives the eggplant a little kick and even my husband didn’t mind having a meatless meal with this. As a bonus, you can also use the “Fried” eggplant recipe for Eggplant Parmesan, just add a little cheese to the bread crumbs and top with more cheese after it’s cooked.

Enjoy! 🙂 


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    Spilled Milk (and Other Atrocities) by Law Momma is licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
    Based on a work at http://www.law-momma.com.
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