Roasted Eggplant With Pecan Breadcrumbs Food

ROASTED EGGPLANT PARMESAN

Steps:

• Preheat the oven to 400 degrees F and arrange three racks evenly spaced.
• Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400 degrees F.
• In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.
• For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.
• Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving.

ROASTED EGGPLANT WITH PECAN BREADCRUMBS

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
• Trim the ends from the eggplants and slice them in half lengthwise. Sprinkle with salt and brush with the oil. Place the eggplants on the prepared baking sheets and roast for 35 minutes, or until soft and completely tender.
• While the eggplants roast, heat a large dry sauté pan over medium-high heat. Add the cumin and toast, stirring, for 3 minutes, or until its aromatics are released. Stir in the butter and add the mushrooms. Sprinkle with salt and cook, stirring occasionally, until the mushrooms soften and release some liquid, about 5 minutes. Stir in the tomatoes, season with salt and pepper, and cook, stirring occasionally, for an additional 3 minutes.
• Transfer the mixture to a large bowl and gently fold in the millet, mint, cilantro, and lemon zest and set aside.
• Remove the roasted eggplant from the oven and let it cool down enough to handle. Take 4 halves of the eggplant and dice into medium cubes, including the skin. Scoop out the flesh of the other 4 halves and dice it (reserve the skins). Combine the chopped eggplant with the mushroom and tomato mixture.
• Place the 4 scooped-out eggplant shells back on the baking sheet and stuff with the filling. Top with the breadcrumbs and return to the oven. Roast for 5 to 10 minutes, until the breadcrumbs brown slightly. Grind pepper over the eggplant. Drizzle with chile oil, if desired. Serve.
• Melt the butter in a 2-quart saucepan over medium heat. Stir in the panko, lower the heat and cook, stirring constantly, until the breadcrumbs begin to turn golden brown , about 3 minutes. Add the pecans and continue to cook, stirring constantly, until the mixture has a nutty fragrance, about 2 minutes. Season with salt and remove from the heat. Makes 3/4 cup.

BAKED 'FRIED' BREADED EGGPLANT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; coat with about 1 teaspoon olive oil.
• Combine bread crumbs, Parmesan cheese, garlic powder, oregano, basil, salt, and pepper in a shallow dish.
• Combine eggs with a splash of water in a separate shallow dish. Coat both sides of an eggplant slice with the egg mixture. Dip eggplant slice in the bread crumb mixture to coat. Place slice onto the baking sheet. Repeat coating the remaining eggplant slices. Drizzle remaining 2 teaspoons olive oil over the breaded slices.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.

EGGPLANT PASTA WITH BREADCRUMBS

Steps:

• Peel the eggplant, leaving 1 inch of skin at the top and bottom. Slice the eggplant lengthwise into 1/4-inch-thick slices (I would use a mandoline for this).
• Place the eggplant slices on a cooling rack set over the sink and sprinkle generously with kosher salt. Wait 15 minutes, flip, sprinkle again and wait another 15 minutes. Rinse thoroughly under cool water and gently squeeze out excess water. Place on paper towels and pat dry, then cut the slices into 1/4-inch-wide strips so that they resemble linguine.
• Heat a 10-inch saute pan over medium-high heat and add the oil. When it shimmers, add the garlic and red pepper flakes and toss for 10 seconds. Add the eggplant and toss to coat. Add the tomato and toss for 15 to 20 seconds. Add the cream and toss for another 10 seconds. Finish with the basil and Parmesan. Transfer to a serving dish. Top with the breadcrumbs, toss and serve immediately.

ROASTED EGGPLANT SPREAD

Steps:

• Preheat the oven to 400 degrees F.
• Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
• Cool slightly.
• Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.