Chicken Parmigiannnnna (minus the chicken!)

My latest experiment turned out bbbeeeautifully if I do say so myself. Trying to add more meatless meals to our repertoire has sometimes taken a little imagination. We have drastically cut back the amount of meat we eat due to its damaging effects on our health and the environment and I've been trying to think of ways to make some of our favorite meals veggie! This was my latest masterpiece I kid you not! Ok for those who have never made chicken parmigiano at home it is very easy! Here we go...

Firstly you need to choose your base. You can either get:
-1 Large Eggplant and/or
-2 Large Portobello Mushrooms

If you've never eaten Eggplant before don't be afraid. I know it is a pretty weird looking vegetable but when smothered in tomato sauce and cheese it gets a bit hard to distinguish its flavour anyway! If you choose the eggplant you are in for a more softer, melt in your mouth type of cutlet. If you choose the Portobello Mushroom then its texture stands up a bit more and can have more or a "meaty" consistency. Ok continuing on...

Now I've found that I don't really need a recipe per se for this... it is very easy to make and even harder to screw up! Here are the basics that you will need though.

- 2 eggs + 1 tsp water
- Bread crumbs or Panko (Japanese bread crumbs... they make things extra crispy!)
- dried oregano, basil & crushed chilis or Italien Seasoning (adding up to about a Tbsp total)
- salt and pepper
- flour
- mozzarella and Parmesan 
- 1 jar of good quality marinara sauce or homemade
- fresh basil (optional but very yummy!)
- good quality spaghetti or linguini ( I recommend Kamut or Quinoa pasta. They have really good textures and flavour and are healthier than the white pasta alternative!)

Wash and slice the eggplant into about 1/4 - 1/2 inch slices. Lightly salt on both sides and let rest in a strainer for about 20 minutes while you prepare other ingredients. After about 20 minutes rinse with cold water. This will draw out the bitterness in the vegetable.

Preheat oven to 375F

Set up a breading station by pouring some flour into one bowl, beaten eggs and water into a second and the breadcrumbs and your desired seasoning plus salt and pepper into a third.

Dredge each slice of eggplant by first the flour, then egg, then breadcrumbs. Shaking off excess in between.

Now you can either preheat a pan with vegetable oil and fry and crisp each piece or you can oil a baking dish and bake them till crisp. I'm a fan of the former.

Heat up your marinara sauce. Once your eggplant is crisp, pour marinara sauce over each piece and top with fresh basil, mozzarella and parmesan. Bake until golden and bubbly. Cook pasta till al dente. Serve pasta with finished eggplant parmesan.

Here is another take on the same recipe with exact quantities. http://allrecipes.com/Recipe/eggplant-parmesan-ii/detail.aspx  I didn't put quantities in my recipe because I find the quantities for the breading part (flour and breadcrumbs) are usually WAY more than you actually need so I just start with whatever and then if I need more I just add more instead or throwing a bunch out at the end. Voila!