I don’t cook with eggplant a lot because I’ve often found it to be tough or bland. However, I love Pompilios eggplant parmesan, so was recently inspired to try cooking with it again.
Typically, when I cook I just make things up as I go and utilize whatever I happen to find in my pantry or fridge at that moment. That was definitely what happened with this eggplant dish.
I started by peeling the eggplant and slicing it in 1/2 inch thick slices.
Next, I drenched the eggplant slices in flour and then a beaten egg mixture. I cooked them slowly on the stovetop w/ a little olive oil and butter.
For the other part of my made-up eggplant dish - I sautéed onions, leeks, and ground turkey breast. At the very end, I threw in diced heirloom tomatoes and added salt and pepper to taste.