Recipe: Eggplant Parmesan
Description: Tangy, cheesy, and wonderful.
Game Ingredients: Eggplant, Tomato
This recipe restores 175 energy and 70 health. It gives +1 Mining and +3 Defense bonuses. It can be obtained from Lewis after gaining 7 hearts with him, and sells for 200g.
Difficulty: Easy, 45 minutes. Serves 5.
Eggplants are pretty plain, so the herbs and spices in this recipe help out a lot.
-1 large tomato
-398mL can of tomato sauce
-5 tablespoons Olive oil
-1½ cup of Panko bread crumbs
-Herbs/seasoning: basil, oregano, garlic powder, tarragon, chili powder, salt, pepper, roasted red pepper seasoning, and/or thyme. Not all are necessary, but basil, salt, and pepper are priorities.
Cut off 8 slices from the eggplant. The eggplant I bought was pretty large, so I only needed 4 slices from it, which I then cut in half.
Crack the egg in a bowl and add 1 tablespoon of water to it and beat the two together. Put the breadcrumbs on a plate. You can add some herbs to the breadcrumbs if you like. Take the eggplant slices and douse them in the egg mixture, and then cover them in the breadcrumbs.
Pour the olive oil into a frying pan on medium heat until the oil is hot enough in that it sizzles when you drop in a breadcrumb. Reduce the heat to medium-low and place the eggplant slices in the pan. Cook on each side for about 4-5 minutes. The crumbs will turn a golden brown and the eggplant slices will be greenish in colour.
Slice up the tomato and mozzarella cheese. In a small baking dish, pour 1-2 teaspoons of olive oil on the bottom of the dish and tilt it around to evenly distribute it. Open the can of tomato sauce and pour in just enough to coat the bottom of the dish.
Layer the eggplant, cheese, and tomato in the dish. Sprinkle over a pinch of each herb/seasoning. I had some leftover feta cheese so I put that on top as well.
Pour the rest of the tomato sauce over top, and then finish with a generous heaping of shredded mozzarella cheese.
Bake in a 350°F oven for 15-20 minutes, or til the cheese is melted and bubbly. Let it cool for 10 minutes, and then serve. It makes for a very tasty side-dish.
“Eggplant parmesan” is a bit of a misnomer though. There’s usually no actual parmesan cheese.