I know most people would be baking cupcakes this week for Valentine’s Day but the last thing my kids need is more sugar. Since we were snowed in this weekend we had plenty of time on our hands to do some baking. I had to come up with something I could make with ingredients we already had on hand. With a foot of snow on the ground I didn’t relish the thought of a trip to the supermarket with three kids in tow.
I found what looked to be a fun recipe for bread that seemed easy enough for us to tackle between sledding, snowball fights, and snow angels. The recipe was originally for Parmesan and Thyme Bread (see http://www.unihomemaker.com) but I adapted the recipe according to what I had in stock.
All three boys were enthusiastic sous chefs, as always. The kitchen was destroyed but when there is 12 inches of snow falling outside there is really no choice but to grin and bear it…
PARMESAN EGGPLANT BREAD
1 small eggplant
Vegetable oil for frying
2 1/3 cups all-purpose flour, plus 1/2 cup for frying eggplant
2 tsp baking powder
1 tsp salt
1/2 tsp pepper
1/2 tsp baking soda
1 cup Parmesan cheese, grated, reserve some for top of bread
1 sprig of fresh rosemary, stripped and finely chopped, reserve some for top of bread
2 eggs, lightly beaten
1/2-cup olive oil
1/2-cup sour cream
1-cup milk (I used 2%)
4 slices ham, diced, reserve some for top of bread
2 Tbsp of marinara sauce (optional topping)
Wash the eggplant and cut off top and bottom. Slice 1/2” thick pieces and place on baking sheet lined with paper towels. Sprinkle both sides with salt and cover with paper towel. Allow the eggplant to sweat for 30 minutes.
Heat 1/4 inch of vegetable oil in a skillet over medium-high heat. Dip eggplant in flour and fry in skillet until golden brown. Drain on paper towels. Let cool, dice, and set aside.
Preheat the oven to 375 degrees. Grease a 9X13-baking pan.
In a large bowl, combine flour, baking powder, salt, pepper, baking soda, Parmesan cheese, and rosemary.
In a medium bowl whisk eggs, olive oil, sour cream and milk. Slowly pour the egg mixture into the flour mixture and mix until moistened. Fold in the ham and eggplant and pour batter into the baking pan, distributing evenly. Sprinkle remaining ham, eggplant, and rosemary on top, along with a drizzle of marinara sauce.
Bake for approximately 25 minutes or until toothpick inserted into center comes out clean. Let the bread cool slightly before serving.
And the VERDICT is:
Matthew: “It looks good but tastes funny”
Dylan: “Bread with yucky things on it!”
Liam: “Not eating that eggofant”
I guess I should have stuck to baking cupcakes! The hot chocolate we made with the bread went over much better….