Okay I slice up some egg plant, put it in water. Than, when its all sliced and in the water, I dip it in some bread crumbs and flour. Put it in an egg/water mixture, than back in the breadcrumbs to pick up plenty of BCs. Fry it till brown. Put pasta sauce on it (I have some gooood sauce) and ***feta cheese*** Bake 20 minutes at 350. The one thing I wonder about is the feta cheese. It is really good feta cheese from Greece. Do you think that would be good? Or would parmassun be better? That is what usually goes on. I want to experiment with feta on egg plant. Maybe even goat cheese (again, really good) I know the rest sounds good, to me, I just am unsure of the feta. I got way more than I needed, in hindsight, and would like to use it up. Yay or nay on feta on eggplant/breadcrumb/pasta mix. Any other ideas on what I can add to the eggplant. I thought of zuchini and breadcrumbs/pasta, but may save that for a seperate meal later in the week.
I've never tried that. It doesn't sound too bad actually. How about you try the experiment and report back...? I need to make a pasta sauce very soon.
I lived in Italy for two years and I'm not so sure about the feta idea. In my opinion, if going Italian, stay Italian. Good mozzerella, freshly grated parmesan(none of that plastic container crap) and some roughly chopped fresh basil. If you are not a veggie, some ground beef/lamb in the sauce. But I am interested to hear how your feta turns out.
