We are finally getting used to our back to school schedules, which means cooking dinner again instead of ordering pizza! (Am I the only one that shouts yay at this?) I took quite a bit of the summer off from blogging to work on other projects and can happily say most of those went well.
To get back into the swing of things I thought I would try my hand at making a vegetable that doesn’t go down very well over here (eggplant) a kid friendly makeover.
This is an easy recipe that is pan to table in minutes (perfect for those hungry school kids!) My toddler thought these were the best thing ever, my kindergartener saw right through these (but ate some anyway) “mom these are not chicken nuggets!”
This is what you’ll need;
1 medium eggplant, cut into “nugget sized bites”
1 cup milk
1 1/2 cup flour
1/2 tea pepper
1 tea salt
1 1/2 cup panko
1/2 cup vegetable oil
in 3 small bowls add
- flour with salt and pepper
Add the eggplant bites to the flour to coat.
In a sauté pan, add oil and heat to medium high. When oil is hot enough (you can test by dipping a utensil in the oil, bubbles should surround the utensil) you can start the rest of the process, rapid fire.
I always reserve a plate with a paper towel to remove excess oil.
Take flour dusted eggplant and quickly dip into milk and then coat with panko. Then place in hot oil. Dont add too many or they won’t fry well. Flip after 1 minute. Remove (2 minutes cooking time total) and add to paper towel plate. Serve immediately. My kindergartener ate these with ketchup. The rest of us ate them with tortellini and homemade pasta sauce.