CRISPY EGGPLANT PARMESAN
Steps:
- In a large pot over medium-high heat, add the canola oil. Add the onion and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the 2 teaspoons Italian seasoning, tomatoes and season with salt and pepper, to taste. Bring to a simmer and let cook for 10 minutes. Reserve 1 1/2 cups of the sauce for the online round 2 recipe Eggplant and Pasta.
- Preheat oven to 375 degrees F.
- Set up a breading station using 3 baking dishes. In the first dish, add the flour and season with salt and pepper, to taste. In the second dish whisk the eggs with 1/2 cup water. In the third dish combine the bread crumbs, cornmeal, 2 tablespoons Parmesan and season with salt and pepper, to taste. Slice the eggplant into 3/4-inch slices. Dredge them in flour, then in the egg wash and then in the bread crumbs. Arrange the eggplant on 2 sheet trays fitted with a racks and bake in oven until crispy, about 20 to 25 minutes. Reserve 4 slices of eggplant for the online round 2 recipe, Eggplant and Pasta.
- Turn the oven to broil. Put the eggplant, overlapping, into a flameproof baking dish in 2 rows. Cover each row with about a cup of sauce and sprinkle with the mozzarella cheese and remaining 2 tablespoons of Parmesan. Put under the broiler until the cheese is melted and bubbling, about 3 to 4 minutes. Garnish with parsley and serve.
CRISPY BAKED PARMESAN EGGPLANT FRIES
Provided by Wendy
Number Of Ingredients 6
Steps:
- Preheat the oven to 400F
- An easy way to cut your eggplant is to first slice off the ends, then cut it in half length-wise. From there, you will make "french fry" wedges from the eggplant using your knife
- After that's done, add the breadcrumbs, parmesan, and cayenne pepper to a bowl. Mix together
- In a separate bowl, beat 2 eggs
- Have a baking sheet ready to go, and start by dipping each eggplant wedge into the egg bowl, and then coat uniformly with the bread crumb mixture
- Place onto the baking sheet, and repeat for the rest of the eggplant
- Once all the eggplant wedges are coated, drizzle olive oil over them and pop into the oven for 25 minutes or until golden and crisp
- Enjoy with marinara or your favorite dipping sauce!
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- Preheat oven to 425 degrees F. Place a wire rack on a large rimmed baking sheet. Coat with cooking spray.
- Spread flour in a shallow dish such as a pie pan. Lightly whisk egg whites in another shallow dish. Combine panko, Parmesan, Italian seasoning, garlic powder, salt and pepper in a third shallow dish.
- Dredge eggplant sticks in the flour, shaking off excess. Next dredge in the egg whites and finally, dredge in the panko mixture, turning to coat well, Transfer to the prepared rack. Coat all sides with cooking spray. Bake until browned and crispy, about 15 minutes. Serve with your favorite marinara, if desired.
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- Cutting:Peel and trim your eggplants. Cut slices that are ½"-¾" thick. Then cut those slices into 4-6" long sticks depending how long you want your fries. (See photos above.) You should be able to get about 10-12 eggplant sticks. The size of your eggplant will determine the total yield.
- Seasoning your eggplant:Eggplant is VERY bland. If you do not season the eggplant itself before breading, it may not have much flavor. Make sure to season your sticks well with salt and pepper before breading. (You have to eyeball this since the amount of salt depends on the size of your sticks.)
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