Eggplant makes a delicious main dish

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BY LAURA KURELLA
Times Correspondent | Saturday, August 23, 2008 | No comments posted.
Though I lack total recall, my mother claims that from birth I wasa picky eater.

She said I would never eat anything unless it was plain and wouldnever try anything new, let alone out of the ordinary.

Needless to say, my choosing to pursue a career in food of allthings came as a great surprise.

To be honest, I think it was that profound pickiness that pushedme, the catalyst, if you will, for what now cultivates my foraysinto food.

After all, where else in the food world would you find a47-year-old with the innocence and inquisitiveness of a child? Sohere I am in new territory, landing here, frankly, because of myeyes. I had seen a flat of beautiful purple blooms and had to havethem.

It turned out the blooms were Japanese eggplant blossoms -- asubject I knew nothing about.

So I planted my little purple plants and read up on these rascals.

I found that Japanese eggplant is skinnier, thinner-skinned andsaid to be more delicate and sweeter-tasting than its Americancounterpart. However, since I never tasted either, I had no ideawhat kind of flavor experience I was in for.

I also learned the eggplant, also known as aubergine, is one of theleast widely appreciated vegetables in the Western World.

Eggplant is the only member of the Deadly Nightshade family tooriginate in the Eastern Hemisphere and is closely related to thetomato, potato and the pepper.

Like the tomato, eggplant's popularity was stifled in Europe andNorth America until relatively recent years due to its associationto Nightshade.

Whereas the tomato was believed to be poisonous, the eggplant wasbelieved by superstitious Europeans to induce insanity and wasunaffectionately known as the "Mad Apple" until only a fewcenturies ago.

Throwing "Mad" to the wind, I popped my fork into a perfectlycooked purple pod and found pure pleasure. Eggplant becomes bitterwith age and is quite perishable, so be sure to store them in acrisper drawer in a paper bag and use promptly.

Choose firm, plump, smooth, smaller eggplant that is light for size-- the heavier, the more seeds, and the more seeds, the morebitter.

Male eggplant has fewer seeds. Look for a round shallow indentationon the bottom to indicate male; a deep dash-shaped indentationindicates it's a female.

Here are three pleasurable ways to pursue your own passion for thispurple treat.

Eggplant Planks

6 tablespoons powdered sugar

6 tablespoons cornstarch

1 cup panko breadcrumbs

1/4 teaspoon salt

2 medium Japanese eggplants, trimmed

1 cup vegetable oil for frying

* Stir together sugar, cornstarch, panko and salt in a wide shallowbowl.

* Cut eggplant crosswise into paper-thin round slices with amandolin, if possible.

* Fill a deep 10-12 inch heavy skillet (preferably cast iron)halfway with oil and heat over moderate heat until it registers 360degrees on a thermometer.

* Dredge one fourth of slices in cornstarch mixture, tossing untilthoroughly coated and lightly pressing to help coating adhere, thengently shake in sieve to remove excess.

* Fry coated slices in oil, turning and separating with a slottedspoon, until golden brown, 1 to 2 minutes. Transfer eggplant chipswith a wire-mesh or slotted spoon to paper towels to drain, thenseason lightly with salt.

* Coat and fry remaining slices in 3 batches in same manner,returning oil to 350 degrees between batches.

Chips will crisp as they cool. Serve at room temperature. Chips canbe made up to 2 hours ahead and kept at room temperature.

Makes 6 servings

Per serving: Calories 105; Fat 10g; Sodium 130mg; Carbohydrate 10g;Fiber 2g; Sugars 9g; Protein 1g.

Perfect Eggplant Parmesan

1 eggplant, washed and sliced into 8-1/2 inch slices

2 cups mozzarella-parmesan cheese blend

1 egg

1/2 cup milk

1-1/2 cups Italian breadcrumbs

1 cup olive oil

2 cups spaghetti sauce

* Preheat oven to 350 degrees. Mix egg and milk together in bowl,blend.

* Heat olive oil in medium frying pan.

* Dip eggplant slices into egg/milk mixture. Dip eggplant intobreadcrumbs.

* Place 4 slices at a time, into olive oil in frying pan. Fryeggplant on each side, until each side is golden brown and crispy,not mushy.

* Remove eggplant from skillet, and place on paper towels to drainexcess oil. Repeat process with other remaining slices.

* Place 1/2 cup spaghetti sauce into 9-by-13-inch casserole dish.Place eggplant into bottom of casserole. Pour spaghetti sauce overtop of eggplant.

* Sprinkle mozzarella-parmesan cheese over top of spaghetti sauceand bake for 30 minutes or until cheese is melted.

Makes 8 servings.

Per serving: Calories 397; Fat 30.8g; Sodium 466mg; Carbohydrate25g;Fiber 3g; Sugars 8g; Protein 5g.

Superb Eggplant Stew

2 pounds lean stewing beef cut in 1-1/2 inch cubes

2 medium onions, sliced thin

2 garlic cloves, minced

1/4 cup olive oil

8 Japanese eggplants

1 cup beef stock

1 pound tomato sauce

1 tablespoon red wine vinegar

3/4 teaspoon sugar

1/2 teaspoon cinnamon

1/8 teaspoon allspice

1/8 teaspoon ground cloves

* Remove top and tail of eggplant and discard, then cut into1-inch-thick segments.

* In large skillet, brown the beef, onions, garlic and eggplant inolive oil until dark golden-brown; drain.

* Place in crock pot. Combine the beef stock with the tomato sauce,vinegar, sugar, spices and salt and pepper to taste, and stir itinto the meat.

* Cover and cook on low heat for 8-10 hours.

Makes 6 servings.

Per serving: Calories 59; Fat 28g; Sodium 629mg; Carbohydrate 52g;Fiber 26g; Sugars 22g; Protein 40g.