Take your craving into the kitchen.
White Castle Eggplant Parmesan
Second Place Tie
|10||White Castle jalapeño cheeseburgers|
|1 cups||shredded mozzarella cheese|
|1 cups||parmesan cheese|
|Cooking spray – nonfat|
|Salt and pepper|
|1 tsp||dry oregano|
|2 tsp|| finely chopped fresh or bottled
|1 cup||chopped fresh parsley|
|2 cups||good quality commercial spaghetti sauce|
Separate burgers allowing the buns to air dry completely or place in an oven on low heat, 150 degrees. Chop into fine pieces the hamburger, cheese and jalapeño; set aside. Slice the eggplant lengthwise into 3/8" pieces (1/4" is too thin; 1/2" is too thick). Cut five slices; usually one eggplant will be enough. Place eggplant slices on a clean dish towel, lightly salt, and allow to stand one hour in order for moisture to drain.
Brush salt off the eggplant slices with dry towel; spray nonfat cooking spray on cookie sheet. Place eggplant slices on the sheet and bake at 350 degrees until brown (20-30 minutes depending upon moisture content). Do not attempt to turn them over; they stick. Wait until brown.
Crush buns with rolling pin into crumbs; mix with all chopped burger ingredients and 1 C of shredded mozzarella cheese, 1/2 C Parmesan cheese, 1 tsp dry oregano and 1/2 C chopped parsley. Salt and pepper to taste. Mix well and place on waxed paper; spread evenly. Mix three eggs with enough milk to make a dipping mixture, (1/4 – 1/2 C milk). Place dipping mixture in a shallow bowl.
Prepare another sprayed cookie sheet or baking pan. Dip the baked eggplant slices, one at a time, into the egg and milk mixture. Place the eggplant slices into the dry crushed ingredients and gently turn over. Place prepared eggplant slices on cookie sheet. Drizzle 3 T of spaghetti sauce on each slice. Sprinkle 1 heaping T of Parmesan cheese on each slice. Bake at 350 degrees for 20 minutes or until warm. Serve with a touch of Parmesan cheese and two pinches of fresh chopped parsley. Enjoy!
Submitted by Ned O'Malia of Albuquerque, NM