EGGPLANT CAPRESE SALAD
Steps:
- Cut eggplant into slices and then half those so create half moon shapes. Set aside. Create a breading station using 3 shallow bowls. In the first one, combine flour, salt, pepper and garlic powder. In the second bowl lightly beat eggs. The last bowl is for the breadcrumbs.
- Dredge each eggplant slice in the flour mixture, then dip in the egg and finally coat in the breadcrumbs.
- Once all eggplant is breaded, pour enough oil in a fry pan to coat the bottom. Heat oil over medium/high heat. When the oil sizzles when a breadcrumb is dropped in, it's hot enough. Place eggplant slices in oil, without over crowding. Cook 2-3 minutes, flip over and cook another 2-3 minutes until golden brown. Remove from oil and place over paper towels to remove excess oil.
- Place arugula on a platter. Arrange eggplant slices, basil, tomatoes and mozzarella over the arugula. Drizzle balsamic glaze over the top and serve.
FRIED EGGPLANT WITH ARUGULA CAPRESE SALAD
Crispy fried eggplant with a light argula caprese salad.
Provided by Melissa Samartino
Categories Meal
Time 1h20m
Number Of Ingredients 12
Steps:
- Prep the eggplant for frying. Peel, if desired, and chop into 1/4" thick pieces.
- Start to heat the oil in a large pan with higher sides over medium heat. You will need about 1/2-1" of oil in the pan.
- Coat the eggplant in cornstarch, then eggs, and then breadcrumbs. Set aside to fry.
- Fry the eggplant a few pieces at a time for 2-3 minutes on each side. The oil should bubble right away when the eggplant is added. If it does not, let it heat up for a few more minutes.
- While the eggplant is frying, combine the mozzarella, tomatoes, oil, vinegar and basil. Toss to coat. Season with salt and pepper as desired.
- Serve the eggplant with the tomato mixture over a bed of arugula. Enjoy!
Nutrition Facts : Calories 473 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 23 grams fat, Fiber 6 grams fiber, Protein 16 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 589 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
EGGPLANT LASAGNA WITH MARINATED RED PEPPER AND ARUGULA SALAD
Provided by Food Network
Categories main-dish
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 82
Steps:
- For the marinara: Preheat the canola oil in a deep fryer to 350 degrees F. Preheat the oven to 375 degrees F.
- Heat the olive oil in a large heavy-bottomed saucepan over medium heat. Add the eggplant and fry until tender, 3 to 4 minutes. Add the onion and carrot, reduce the heat and cook until the vegetables are soft, 5 to 10 minutes. Add the garlic, Fresno peppers, basil, guanciale and parsley and cook until golden brown, 2 to 3 minutes. Add the tomatoes with their juices, sugar, salt and pepper and cook for an additional 10 minutes. Taste and adjust seasonings as needed. Using an immersion blender, puree the sauce until smooth and finish with the butter.
- For the seasoned breadcrumbs: Combine the breadcrumbs, Parmesan, olive oil, parsley, garlic and oregano in a shallow baking dish.
- For the eggplant: Combine the flour, salt and pepper in a shallow baking dish. Whisk the eggs with 1/2 cup of water in a second shallow baking dish. Dredge each eggplant slice in the seasoned flour. Shake off any excess flour and place each slice into the egg wash. Once fully coated in the egg wash, dip the slices into the seasoned breadcrumbs. Repeat this process until all the eggplant slices are finished and fully coated.
- Cook the coated eggplant slices in the deep fryer in batches until golden brown, about 2 to 3 minutes per side. Remove from the oil and pat dry. Line a 9- by 5-inch baking dish with 1 cup of the marinara. Arrange a layer of fried eggplant slices on top of the marinara. Cover with another 1/2 cup of marinara, 1/4 cup of mozzarella and 1 tablespoon of Parmesan. Repeat this process 2 more times. Add 1 more layer of fried eggplant slices followed by 1/2 cup of marinara.
- Use parchment paper to gently press the eggplant down into the baking dish for a snug fit. Cover with foil and bake for 30 minutes. Remove the foil and sprinkle with the remaining 1/4 cup mozzarella and 1 tablespoon Parmesan. Bake until the cheese is golden brown, about 5 minutes. Let cool slightly before serving.
- For the marinated peppers: Turn on the broiler.
- Gently toss the red and yellow bell peppers in 1 tablespoon of olive oil. Transfer to a roasting pan and broil until all sides are charred. Set aside at room temperature until cool enough to touch, about 5 minutes. Peel the peppers, remove the seeds and cut the flesh into large strips.
- Combine the garlic, anchovies, Calabrian chiles and the remaining 1/3 cup olive oil in a medium saucepan. Cook over medium high heat until lightly browned, 3 to 5 minutes. Add the red wine vinegar, brown sugar and salt and pepper to taste. Reduce the heat and continue to cook until the mixture thickens slightly, 3 to 5 minutes. Remove from the heat. Add the roasted peppers to the saucepan and let them sit for 5 minutes. Remove the peppers and set aside.
- To serve: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Lay the rounds of pancetta on the prepared baking sheet and bake until crispy and golden, 8 to 10 minutes.
- Toss the marinated peppers with the arugula and chives in a large bowl. Arrange the salad on a serving platter and garnish with the pancetta and shaved Parmigiano-Reggiano. Serve with the eggplant Parmesan.
- For the marinara: Preheat the canola oil in a deep fryer to 350 degrees F. Preheat the oven to 375 degrees F.
- Heat the olive oil in a large heavy-bottomed saucepan over medium heat. Add the eggplant and fry until tender, 3 to 4 minutes. Add the onion and carrot, reduce the heat and cook until the vegetables are soft, 5 to 10 minutes. Add the garlic, Fresno peppers, basil, guanciale and parsley and cook until golden brown, 2 to 3 minutes. Add the tomatoes with their juices, sugar, salt and pepper and cook for an additional 10 minutes. Taste and adjust seasonings as needed. Using an immersion blender, puree the sauce until smooth and finish with the butter.
- For the seasoned breadcrumbs: Combine the breadcrumbs, Parmesan, olive oil, parsley, garlic and oregano in a shallow baking dish.
- For the eggplant: Combine the flour, salt and pepper in a shallow baking dish. Whisk the eggs with 1/2 cup of water in a second shallow baking dish. Dredge each eggplant slice in the seasoned flour. Shake off any excess flour and place each slice into the egg wash. Once fully coated in the egg wash, dip the slices into the seasoned breadcrumbs. Repeat this process until all the eggplant slices are finished and fully coated.
- Cook the coated eggplant slices in the deep fryer in batches until golden brown, about 2 to 3 minutes per side. Remove from the oil and pat dry. Line a 9- by 5-inch baking dish with 1 cup of the marinara. Arrange a layer of fried eggplant slices on top of the marinara. Cover with another 1/2 cup of marinara, 1/4 cup of mozzarella and 1 tablespoon of Parmesan. Repeat this process 2 more times. Add 1 more layer of fried eggplant slices followed by 1/2 cup of marinara.
- Use parchment paper to gently press the eggplant down into the baking dish for a snug fit. Cover with foil and bake for 30 minutes. Remove the foil and sprinkle with the remaining 1/4 cup mozzarella and 1 tablespoon Parmesan. Bake until the cheese is golden brown, about 5 minutes. Let cool slightly before serving.
- For the marinated peppers: Turn on the broiler.
- Gently toss the red and yellow bell peppers in 1 tablespoon of olive oil. Transfer to a roasting pan and broil until all sides are charred. Set aside at room temperature until cool enough to touch, about 5 minutes. Peel the peppers, remove the seeds and cut the flesh into large strips.
- Combine the garlic, anchovies, Calabrian chiles and the remaining 1/3 cup olive oil in a medium saucepan. Cook over medium high heat until lightly browned, 3 to 5 minutes. Add the red wine vinegar, brown sugar and salt and pepper to taste. Reduce the heat and continue to cook until the mixture thickens slightly, 3 to 5 minutes. Remove from the heat. Add the roasted peppers to the saucepan and let them sit for 5 minutes. Remove the peppers and set aside.
- To serve: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Lay the rounds of pancetta on the prepared baking sheet and bake until crispy and golden, 8 to 10 minutes.
- Toss the marinated peppers with the arugula and chives in a large bowl. Arrange the salad on a serving platter and garnish with the pancetta and shaved Parmigiano-Reggiano. Serve with the eggplant Parmesan.
BREADED EGGPLANT WITH ARUGULA AND PARMESAN
Our vegetarian take on veal Milanese is both crisp and tender, with a flavor brightened by lemon. Salting the eggplant helps temper its bitterness.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Arrange eggplant in a large colander and season generously with salt. Let stand 30 minutes, then rinse and pat dry.
- Divide flour, egg mixture, and breadcrumbs among 3 shallow bowls. Dip each eggplant slice, turning to coat and shaking off excess, in the flour, then egg mixture, then breadcrumbs.
- Heat oil in a 12-inch skillet (oil should be about 1/2-inch deep) over medium heat, and, working in batches, fry eggplant until golden and crisp, about 4 minutes per side.
- Transfer to a paper-towel-lined plate and season with salt and pepper.
- Top each cutlet with arugula, Parmesan, and a squeeze of lemon.
Nutrition Facts : Calories 512 g, Cholesterol 57 g, Fat 31 g, Fiber 7 g, Protein 12 g, SaturatedFat 5 g, Sodium 547 g
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- Line a baking sheet with paper towel and place sliced eggplant side by side. Sprinkle 1/2 the kosher salt on one side, then flip the eggplant slices and salt the other side. Let the eggplant rest at room temperature for 30 minutes to draw moisture out [see note]. After 30 minutes are over, rinse eggplant slices in a colander, and pat dry [see note].
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