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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