Corn Meal Crusted Eggplant With Parmesan Creamed Corn And Heirloom Tomato Salad Food

CORN MEAL CRUSTED EGGPLANT WITH PARMESAN CREAMED CORN AND HEIRLOOM TOMATO SALAD

Steps:

• Remove kernels from corn. In medium sized sauté pan over medium heat add butter, corn, sugar, pepper, garlic powder, and 1/2 teaspoon kosher salt. Cook 1 minute stirring frequently. Add flour stir to combine. Stir in half and half and decrease heat to low. Cook 15 minutes stirring frequently. Remove from heat stir in green onions and shredded parmesan.
• Sprinkle eggplant with kosher salt and layer slices in between paper towels and top with a plate to remove excess moisture.
• Set up a breading station. In the first plate add flour, 1 tablespoon cajun seasoning, 1/2 teaspoon black pepper, 1/2 teaspoon kosher salt, garlic powder and paprika. In second bowl add beaten eggs, buttermilk, and hot sauce. In third plate add cornmeal and remaining 1 tablespoon cajun seasoning.
• Heat large cast iron skillet over medium high heat. Add canola oil to pan. Dip eggplant slices into seasoned flour, followed by egg mixture and finally corn meal. Place breaded eggplant slices into hot pan and cook for 2 minutes each side. Remove from pan to a rack lined baking sheet to a warmed oven. Continue until all slices are cooked.
• In small bowl add vinegars and mustard whisk to combine. Drizzle in olive oil while whisking. Add tomatoes, arugula, and parmesan. Toss to combine.
• To serve. Divide creamed corn among 6 serving plates. Top with 2 slices each of eggplant, top with tomato salad and serve immediately.

CREAM CORN LIKE NO OTHER

Steps:

• In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

CREAMED CORN WITH PARMESAN

Steps:

• Heat oil in a large saute pan over medium-high heat until it starts to shimmer (but not smoke), about 2 minutes. Add corn, and cook, stirring occasionally, until soft and slightly browned, 7 to 8 minutes. Season with salt and pepper.
• Add cream and stock, and cook, stirring constantly, until thickened slightly, 2 to 3 minutes.
• Remove pan from heat, and stir in Parmesan. Transfer to a serving dish, and sprinkle with more Parmesan if desired.

CORNMEAL-PARMESAN-CRUSTED EGGPLANT W/ ROASTED VEGETABLE PUREE

Steps:

• Place tomatoes, onion (seasoned with 1/4 tsp, each, curry and cayenne), peppers in a preheated 450°F oven.
• Roast for 20 minutes or until charred to the amount desired.
• Meanwhile, get 3 shallow, wide-rimmed bowls or plates.
• Place flour, and 1/8 tsp curry in one and mix.
• Place egg whites, soy sauce, and 1/4 tsp curry in another and whisk to combine until mixed and foamy.
• Place cornmeal, parm, and 1/4 tsp curry in the last and mix.
• **LET'S PLAY "Wet Hand, Dry Hand"**.
• With your "dry hand," place eggplant slice in flour mix and coat both sides.
• Tap the excess.
• Place in the egg bowl.
• With your other hand (your "wet hand"), coat both sides with the egg wash and place in cornmeal plate.
• With "dry hand," sprinkle cornmeal entirely over eggplant.
• Flip with "wet hand" (this is fun, isn't it?;) and sprinkle again with "dry hand".
• Pick up with wet hand, tap the excess, and set aside.
• Repeat until all slices are coated.
• ***SAUCE***.
• After cooled, place all veggies in food processor or blender with 1/4-1/2 tsp cayenne and whiz.
• That's it!
• ***COOKING***.
• You can pan-fry in a nonstick with cooking spray or you can bake.
• If baking, preheat to 350°F.
• Bake for 10 minutes, then flip them over and bake for another 5 or so.
• Just microwave the sauce and there you go!