The other night I had a dream about some eggplant. There was
also something about a hawk and Mt. Fuji, but it was mostly about eggplant.
That being said, it's time for another rousing rendition of everyone's favorite
program: Cooking with Jimbo. Last time, as you may recall, we made a
scrumptious dish of pasta
salad. It's time to throw that success to the wolves while I attempt
an even more daring and difficult dish. This time, I shall be teaching you all
how to make some fried eggplant with pasta. I'm sure you are all on the edge of
your seats with excitement.
Step 1: Purchase ingredients
We come full circle to the step that starts almost all
cooking endeavors. To begin with, you need to pick up the most important
ingredient: the eggplant. They are generally dark purple and long. Should you
pick up something orange and long, you have a carrot. Put it back and try to
find the thing that looks purple and long. Along with that eggplant, you will
need bread crumbs (store purchased are better than toaster dregs), noodles (I
used spaghetti noodles, put it probably doesn't matter), pasta sauce (the
tastiest kind you can find... that's on sale), oil (for eating, not engine
maintenance. Canola oil is a good choice), flour (not available at the florist
stand), milk (whole milk, you wussies), a half-pound of Swiss cheese (for the
much necessary cholesterol), and a single egg (the chicken variety). Armed with
your culinary arsenal, it's time to return home only to realize the milk you
thought you had at home has run out and you have to go back and get more.
Step 2: Prepare the eggplant
Before you fry the eggplant, you need to give it a good
stern talking to. You should begin with some waterboarding to loosen its lips
(and, y'know, clean it). Then you should place it on the hardest wood block you
have and start cutting it, slowly, with the sharpest knife in the house. You
will want to make this last as long as possible by cutting it all the way
through in half-inch intervals. Next, you will want to prepare a total of three
dunking booths. Fill one with a layer of flour, the next with a mix of the
beaten egg and quarter-cup of milk, and the last with a layer of bread crumbs. Take
your slices of eggplant and dip each into the bowls until each is completely
coated into submission. Place them on a separate plate so they have some time
to think about what they've done.
Step 3: Do lots of stuff at the same time so everything gets
done at the same time
This is a difficult one since it involves doing a lot of
things at the same time. I will try to make it easier by dividing it into
substeps that you should do at the same time. Now is the time to start evolving
that third arm. Go ahead. I'll wait.
Step 3.1: Boil the water
A most difficult step. Get a large enough pot to fit in all
the pasta you will use, and then fill it with water (aqua). Put it on the stove
and wait until it boils. I would recommend turning on one of the burners, but
the sun should expand far enough in a few billion years to heat up the water if
you're patient.
Step 3.2: Heat the oil
Get a fairly large pan that can handle a few of your
eggplant slices and fill it with a thin layer of oil (once again, not motor
oil). Put it on a burner set to low and let it sit for a few minutes. It should
be hot enough when you can drip in a drop of water (or drop a drip?) and watch
it fizz.
Step 3.3 Add the pasta
Go ahead and put the pasta into your pot with now boiling
water. If you're using spaghetti noodles, then you should prod them until every
last piece is engulfed in the rapidly boiling water. Now you can leave the
noodles alone for about ten minutes so they can contemplate their existence.
Step 3.4 Fry the eggplant
Take a few of your eggplant slices, which should be quite
defeated in body and spirit, and place them into your pan of hot oil. The
sizzling which takes place should be natural. That's all part of the eggplants
transition from viciously poisonous nightshade, to delectable pasta topping.
Give them a few minutes until the bottom is a slight golden brown. At this
point you should flip them to make sure that no side is given mercy. After you
flip it, drop a square of Swiss cheese on top.
Step 4: Serve the lot of it
Once everything is cooked, you can, as they say,
"serve it up". Drain the pasta from the water. Take the eggplants
away from the oil. Lastly, take the pasta sauce from the pantry. Serve it all
on a plate and enjoy. Might I recommend that you turn the burners off, however,
as they have a tendency of to be hot and expensive.
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