If you like egg noodles, you will love this recipe! It reminds me of soft egg noodles that have been cooked and have been sitting in a pot. Like at a family reunion, on the stove, just waiting for you but you have to catch up on the latest from relatives you haven’t seen in many years.
The soft flavorful noodles are beckoning you and you so want to go over and get a big spoonful, because you can…you’re at a family reunion. and you can eat anything you want…today. Now, you can get the same comfort from these lovely, soft Lemon Thyme Parmesan Eggplant Noodles. OH, you know what? These would be wonderful minus the lemon juice and chicken broth added to flavor them. Leave me a comment…. I’d like to know how you make them and what you think about these “Egg”plant Noodles.
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Lemon Thyme Parmesan Egg “plant” Noodles
- 2 medium to large eggplants, peeled and thinly sliced lengthwise, (I used a vegetable peeler)
- sea salt to sprinkle slices
- 1 Tablespoon olive oil
- 1 Tablespoon minced garlic, 4 to 6 cloves
- 1 to 2 Tablespoons lemon juice
- 1/2 to 1 teaspoon dried thyme
- 1/4 teaspoon white pepper, or to taste
- 1 Tablespoon margarine or butter
- 1/2 cup heavy cream, optional
- 1/4 to 1/2 cup parmesan cheese, shredded
Place slices of eggplant on a rack on top of a platter or baking sheet. Sprinkle with salt and let sit 15 minutes. Rinse salt off and pat dry. Heat skillet to medium. Add minced garlic and cook 2 minutes. Add eggplant slices. Toss to coat with oil and garlic. Cook 2, tossing several times to cook evenly. Add lemon juice and thyme and cook another minute. Add margarine or butter. Add cream, if using, and cook until thickened. Add 1/4 cup parmesan and toss. Serve immediately with additional parmesan cheese, if desired.
