Saturday, May 28, 2011

CRISPY BAKED EGGPLANT ENJOY DAN:

EGGPLANT PARMESAN by CHEF DAN:


Serves 4



INGREDIENTS:



2 eggplants, (2pounds)

1 tablespoons olive oil

1 onion, chopped

2 egg whites

1/2-cup all-purpose flour

1/2- cup water

1/2-cup cornmeal

1-cup panko (Japanese bread crumbs)

3 garlic cloves, minced

2 teaspoons Italian seasoning

1/2-teaspoon red pepper flacks

1 (26oz) can classic Italian garlic and herb spaghetti sauce

1/2- cup parmesan cheese

1/2- cup English cheddar (COASSTAL from COSTCO) or parmigiano-reggiano



DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES)



1. In a skillet over medium-high heat, add oil and sauté onions for about 5 minutes.

2. Add garlic and red-pepper flakes, cook 1 minute.

3. Add 2 teaspoon Italian seasoning, spaghetti sauce, and season with S&P.

4. Bring to a simmer and let cook 10 minutes.

5. Reserve sauce for eggplant dish.

6. Set up 3 baking dishes, dish #1 flour seasoned with salt and pepper.

7. #2 dish whisk the egg whites.

8. #3 combine pinko, cornmeal, 2 tablespoons parmesan and season with S&P.

9. Slice eggplant into 3/4-inch crosswise slices, dredge them dish #1, #2, and #3.

10. Spread 1/2-cup spaghetti sauce in the bottom of a baking dish.

11. Alternate layers of baked eggplant with spaghetti sauce.

12. Sprinkle with remaining parmesan and cheddar cheese.

13. Bake on upper rack until bubbling, 12-15 minutes.

ENJOY DAN: (ROCK-ON)

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