The eggplants are so crispy and are baked in the oven. I made a marinara sauce with canned cherry tomatoes and sautéed some Swiss chard and that was spooned under the marinara sauce. I peel the eggplant leaving stripes; otherwise, the peel can be quite chewy.
Lee's Kitchen Tips:
I saved the larger slices for the dishes and just had a few smaller ones for my husband to enjoy, plain, right out of the oven.
Baked Eggplants
2 large eggplants, partially peeled and cut into ½-inch thick slices.
1 cup all-purpose flour
Sea salt and freshly ground black pepper
2 large eggs
2 T water
1 cup Italian bread crumbs
1 cup panko bread crumbs
1 cup grated Parmigiano-Reggiano cheese
Cherry Tomato Marina Sauce
¼ cup extra-virgin olive oil
3 cloves garlic, pressed or minced
Pinch of red pepper flakes
2 14-oz cans cherry tomatoes
1 small bunch fresh basil leaves, torn or chopped
Sea salt and freshly ground black pepper
Swiss Chard
1 T extra-virgin olive oil
1 bunch Swiss chard, trimmed of middle stems and chopped
In a shallow bowl, add the flour and season generously with salt and pepper.
In a second shallow bowl, whisk the egg with the water.
In a third shallow bowl, mix together the bread crumbs, panko, and grated Parmigiano.
Preheat oven to 375 degrees F.
Drizzle some oil on a large baking sheet pan and set aside.
Dip eggplant slices in flour, shaking off excess, then dip in egg mixture and finally in bread crumb mixture.
Place eggplant slices on the baking sheet and drizzle a little more oil on top.
Bake for 20 minutes, flip each one over, and bake another 15 minutes.
Remove from oven and sprinkle with a little more Parmigiano and add a piece of provolone cheese on top.
Place back in oven for cheese to melt, about 3 to 4 minutes.
In a saucepan, heat the oil over low heat and sauté
the garlic red pepper flakes for a minute or two.
Add the cherry tomatoes and mash lightly with a fork or potato masher. Leave the tomatoes mostly whole. Simmer for 20 minutes, add basil and season with salt and pepper
Set aside and keep warm.
Meanwhile, in a skillet, add the olive oil and sauté
the Swiss chard until soft, about 5 minutes.
Season to taste with salt and pepper.
Set aside and keep warm.
To Assemble
Spoon half of the chard in the middle of a plate.
Ladle on some cherry tomato sauce.
Add 4 slices of the eggplant and garnish with basil, if desired.
Serves 2
Sea salt and freshly ground black pepper
2 large eggs
2 T water
1 cup Italian bread crumbs
1 cup panko bread crumbs
1 cup grated Parmigiano-Reggiano cheese
Cherry Tomato Marina Sauce
¼ cup extra-virgin olive oil
3 cloves garlic, pressed or minced
Pinch of red pepper flakes
2 14-oz cans cherry tomatoes
1 small bunch fresh basil leaves, torn or chopped
Sea salt and freshly ground black pepper
Swiss Chard
1 T extra-virgin olive oil
1 bunch Swiss chard, trimmed of middle stems and chopped
In a shallow bowl, add the flour and season generously with salt and pepper.
In a second shallow bowl, whisk the egg with the water.
In a third shallow bowl, mix together the bread crumbs, panko, and grated Parmigiano.
Preheat oven to 375 degrees F.
Drizzle some oil on a large baking sheet pan and set aside.
Dip eggplant slices in flour, shaking off excess, then dip in egg mixture and finally in bread crumb mixture.
Place eggplant slices on the baking sheet and drizzle a little more oil on top.
Bake for 20 minutes, flip each one over, and bake another 15 minutes.
Remove from oven and sprinkle with a little more Parmigiano and add a piece of provolone cheese on top.
Place back in oven for cheese to melt, about 3 to 4 minutes.
In a saucepan, heat the oil over low heat and sauté
the garlic red pepper flakes for a minute or two.
Add the cherry tomatoes and mash lightly with a fork or potato masher. Leave the tomatoes mostly whole. Simmer for 20 minutes, add basil and season with salt and pepper
Set aside and keep warm.
Meanwhile, in a skillet, add the olive oil and sauté
the Swiss chard until soft, about 5 minutes.
Season to taste with salt and pepper.
Set aside and keep warm.
To Assemble
Spoon half of the chard in the middle of a plate.
Ladle on some cherry tomato sauce.
Add 4 slices of the eggplant and garnish with basil, if desired.
Serves 2
No comments:
Post a Comment