Still feeling guilty about using TV as my nanny while I made dinner, I planned for the two Zi’s to help with tonight’s side dish: Breaded eggplant and zucchini. Baby Zi is too young to handle raw eggs without licking his hands, so he sat in the sink and played with the faucet and a plate of bread crumb while the Chef dipped the vegetables in the breading. The flaw in the plan was that I still needed to fry the veggies without the little guy grabbing at the stove, and once again everyone was hungry and not capable of productive distraction. So Elmo went on again! Oh well. At least we had a tasty dinner, along with leftover chicken pieces, leftover sweet potatoes and sliced melon.
To make Fried Eggplant and Zucchini, Zi-Style:
Slice 1 eggplant and 1 zucchini into ½ inch pieces. Salt both sides and let sit in a colander for about an hour. Rinse.
Beat 2 eggs with milk in a bowl (The Chef could’ve handled this step, but he was busy).
This is where the kids have fun: Oooey, gooey egg and bread crumbs, everywhere. Dip each vegetable piece in egg, then seasoned bread crumb, and set on a plate. (Next time we’ll dip in flour first, then egg and bread crumb because a lot of the egg/crumb mixture fell off during cooking.)
Fry the veggies in olive oil on low heat until soft.
Serve with ketchup!