To kick off the new recipe series we’re doing over here (we being my boyfriend, Eli, and I), we decided there was no better place to start than with dinner. First, let me preface this with the fact that we are completely, terribly, and utterly incapable of feeding ourselves with wholesome homemade food, or even the food of non-wholesome varieties. I kid you not. If you could only take a peek into our fridge right now my point would be more than proven. There are some apple slices in personal sized packs, some go-gurt, and then some leftover stuff from the very dinner you see here. Oh, and a can of pears. Get my point? What I am trying to say is, we aren’t cookers over here, we mostly eat out and every once in a while we put the work in to unwrap something frozen and put it in oven. The only time you can ever expect there to be an ounce of respectable food over here is every few weekend mornings when Eli gets the inkling to make banana pancakes. (And yes, banana pancakes are absolutely respectable food.)
That being said, Eli is actually pretty good at cooking and I am VERY good at eating, we just suck at a little thing called preparedness. Where there is one, there are more, and I figure some of you out there reading OTK have the same kind of struggles, or maybe you don’t but just can’t decide what it is that you should make tonight. Never fear my friends! We thought it would be a good idea to share the recipes that we love enough to actually go out of our way to procure, but don’t take too much preparation on or thought. They won’t be anything difficult or fancy, just us letting you guys in on a few easy, but totally delicious recipes. Tested and tasted, we begin with Crispy Eggplant with Pesto Fettuccine from a cookbook I am sure you will see more of down the line, Top with Cinnamon.
- 1 1/2 oz or 1/3 cup all purpose flower
- 1 egg
- 1/4 cup water
- 4 oz or 1 cup fine dry breadcrumbs
- 4 tbsp grated parmesan, plus a little extra to sprinkle on top to serve
- 1/4 tsp salt
- 1/2 tsp dried oregano
- 1 eggplant, sliced into 1/2 inch thick coins
- 2 tbsp olive oil
- 10 1/2 oz fettucine
- 5 oz your favorite pesto (I just chose the cutest bottle at the grocery store)
- Preheat the oven to 400 degrees
- Place the flour in a shallow bowl. In another shallow bowl whisk the egg with 1/4 cup water. In a third shallow bowl, mix the breadcrumbs, parmesan, salt and oregano.
- Dip both sides of each eggplant coin first in the flour, then in the egg, and finally in the breadcrumbs. Lay them on a baking tray and drizzle or spray with olive oil. Bake for 10 minutes, then flip them over and bake for 10-15 more until golden brown and crisp.
- Meanwhile, cook the pasta in a large pan filled with salted, boiling water according to the instructions on the packet. Drain the pasta and stir in the pesto. Serve with the baked eggplant and sprinkled parmesan.
- P.S. I like to serve it with grissini because I like to serve everything with grissini. And milk, because you should drink milk.