VEGETARIAN RECIPE
Eggplant Parmies
This is a yummy veggie dish that’s fun to make and fun to eat! It’s perfect as a side, or as a main course. Breading the eggplant is a little messy, but that’s what makes it fun. And the satisfying crunch when you bite into it makes it so worth it! This recipe is included in Wild Child, my kid’s adventure cookbook, along with some other great kid-friendly favorites.
Ingredients
4 large eggplants
2 large eggs
1 cup whole milk
2 cups panko breadcrumbs
1 cup all-purpose flour
1⁄2 cup ghee
Sea salt
Coleslaw and hot sauce, to serve
Equipment:
Fire pit
- Serves 4 -
HOW TO MAKE IT
Light your fire and let it burn down for about 1 hour or until you obtain a medium heat.
Place the eggplants in the coals, near the outer edges of the fire, as you want to cook the flesh but not burn it. Cook the eggplant for 10 minutes, until softened, then remove from the fire and set aside to cool completely. Carefully peel off the skin, removing as little flesh as possible, then place the eggplants on a chopping board.
Whisk together the eggs and milk in a shallow bowl. Place the breadcrumbs and flour in two separate bowls. Dredge the eggplants in the flour, patting to coat well, then dip in the egg mixture, followed by the breadcrumbs, gently shaking off any excess.
Melt the ghee in a large frying pan in the coals of the fire. Working in batches, fry the crumbed eggplants, flipping once, for 6–8 minutes, until golden brown.
Season with salt and serve with coleslaw and your favorite hot sauce.
To watch the video, head on over to my Youtube cooking channel.
