- bok choy
- celery
- eggplant
- yellow tomatoes
- red tomatoes
- leeks
- mini pumpkin (not for eating, just to get you into the fall spirit)
- cabbage
- potatoes
- hot peppers
- bell peppers
- one small eggplant
- one large yellow tomato
- flour and egg white for dredging
- salt and pepper for taste
- butter for pan
Slice the egg plant into half an inch thick slices
Then take two plates to make a mini dredging station… one with the egg white on it, the other with flour on it…First dip the slices into the egg white and then coat them in the flour…
In a pan on the stove put about a tablespoon of butter to let melt…
Now make thin slices of the yellow tomato…
In the pan on the stove place the yellow tomatoes on the bottom, and lay the eggplant on top… let them heat together for about a minute, and then flip them over so the eggplant is on the bottom and in the butter, let it get a nice crispy coating on it….
Let them all cook together on low to medium heat, until the eggplant it nice and soft… the tomatoes will almost sort of melt into the eggplant as they are much softer to start and cook down quicker
Sprinkle with salt and pepper to your desired tastes…
Remove and enjoy!!
