Eggplant Parm Upside Down

I have been on a healthy kick for a while. So this eggplant parm is missing the parm... you can add it in a jiff and it will complete the meal. However, my version is delish, you do not need it to sit down to a quick, mouth watering meal of amazing flavors.


Shopping List:

• 2-3 carrots
• 2 sweet bell peppers, or 1 sweet bell pepper and other sweet Italian peppers
• 1 bunch of scallions
• 5-6 fresh cherry tomatoes (add as many as you want)
• 1 tblspn of olive oil
• 1 small can of diced tomatoes
• Parsley Fresh, if you have it
• Freshly dried basil
• 1 bay leaf
• 1/2 tblspn of red pepper flakes
• S&P
• 1 eggplant
• 1 egg
• bread crumbs
• Italian spice mix (or you can use Italian bread crumbs.. but I like making my own.
• Peanut oil

Putting it together:

1. Shred the carrots (use a food processor if you have it), dice the peppers, scallions, and tomatoes

2. Add the olive oil to a large wok or frying pan, heat it up to about medium high. Add the carrots, as they start to sizzle add the other vegetables

3. Next, add the spices, as much red pepper as you like, anywhere from 1/8 tsp to 2 tsps. I added 2, I have been getting slowly addicted to lots of spice. Add the parsley, basil, 1 bay leaf, and salt.

4. As things start to sizzle and soften up you are ready for the canned tomatoes, the purpose of them is to create a thick sauce so that the vegetables can finish cooking and develop great flavor.
5. After about 5 minutes smash the tomtatoes with a potato masher.

6. Cover on a slow gentle simmer until you are ready to eat.

meanwhile.... the eggplant

1. Prepare your eggplant- dice it up, soak it in a salt water bath. After 30 minutes take it out and squeeze out all the water you can.
2. Mix about 3/4 cup of breadcrumbs with 1/4 tsp salt, as much black pepper as you want, and an italian spice mix (1-2 tsps, whatever looks right)
3. Whip up two eggs.
4. Heat a separate skillet to medium high with just enough peanut oil to have about 1/16 - 1/8 an inch layer on the bottom.
5. Coat the eggplant in the egg, dredge in the breadcrumbs. ( For this step I literally dumped the eggplant in the egg and mixed it around. I didn't want to deal with anything more complicate than that.)

6. Fry on each side for about 6-8 minutes until it is nice and golden brown. If you sense it getting brown earlier, flip it.

7. Serve and Eat! (top with Parm or Mozzarella if you want)