Neapolitan Style Eggplant Sticks With Tomatoes Recipes

BAKED EGGPLANT STICKS

Steps:

• Preheat the oven to 450°F. Line two baking sheets with parchment paper and lightly spray with oil.
• Place eggplant strips in a bowl and season with olive oil, salt and pepper. Set aside.
• Combine breadcrumbs and parmesan cheese in a bowl, and egg whites in another.
• Dip a few strips of eggplant at a time into the egg whites, then into the breadcrumbs. Using a fork, remove eggplant from crumbs and place on the baking sheets. Spray with more oil and bake 10 minutes in the middle rack.
• Turn over and bake an additional 5 minutes, or until golden. Serve hot.
• Cook in batches, putting the sticks in the basket in an even layer, careful not to overcrowd it. Spritz with olive oil spray. Air Fry at 350F for 10 minutes, turning halfway.

EGGPLANT NAPOLEON

Steps:

• Arrange the eggplant slices on two sheet pans, sprinkle with salt, and set aside for 30 minutes or until they begin to sweat. Using a paper towel, pat the slices dry and set aside.
• In a large bowl, whisk together the pesto, olive oil, garlic and lemon juice. Toss in the eggplant to coat and let marinate at room temperature for at least 1 hour or overnight in the refrigerator.
• Dump the flour onto a shallow rimmed plate. In a medium bowl, whisk together the egg whites and 1 cup of water. Combine the panko, Parmigiano-Reggiano, parsley and pepper on a second shallow rimmed plate.
• Spread a sheet of waxed paper on a clean work surface. Working with one slice of eggplant at a time, dredge it in the flour first, shaking off the excess, and then dip it in the egg mixture followed by the breadcrumbs. Gently press the breadcrumbs onto both sides of the eggplant and place on the waxed paper. Repeat with the remaining eggplant slices.
• Pour at least 2 inches of corn oil into a small, deep pot. Heat the oil over high until hot but not smoking. Working in batches, fry the eggplant slices until golden, turning once, 3 to 5 minutes. Do not crowd the pot. Using a slotted spoon, transfer the eggplant slices to a paper towel-lined platter to drain.
• Place an eggplant slice on a small plate. Spread with 2 tablespoons of the baba ghanouj, top with a second eggplant slice and spread 1 tablespoon of baba ghanouj on top. Repeat layering in this order with the remaining eggplant slices and baba ghanouj to make eight to ten eggplant stacks.
• Just before serving, toss together the salad: In a medium bowl, combine the tomatoes and onion. In a small bowl, whisk together the pesto, lemon juice, olive oil and salt. Drizzle just enough of the pesto mixture over the tomato-onion mixture to thoroughly coat. Spoon some salad around each napoleon and drizzle the napoleons with some of the dressing left in the bottom of the bowl. Serve immediately.

NEAPOLITAN EGGPLANT PARMESAN

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• Arrange eggplant slices on prepared baking sheet. Top each slice with an equal amount of sauce and then top with mozzarella and Parmesan. Bake 8 to 10 minutes, until cheese is bubbly. Top with basil before serving.

NEAPOLITAN-STYLE EGGPLANT STICKS WITH TOMATOES

Steps:

• 1 Trim the tops and bottoms of the eggplants and cut them into 6 wedges lengthwise. Cut crosswise into 3 pieces. Pat the pieces dry with paper towels. 2 Line a tray with paper towels. Pour about 1/2 inch of the oil into a medium skillet. Heat over medium heat until a small piece of eggplant sizzles when added to the pan. Carefully add just as many eggplants as will fit comfortably in the pan in a single layer. Cook, stirring occasionally, until lightly browned around the edges, about 5 minutes. Remove the eggplants with a slotted spoon or skimmer and drain on the paper towels. Repeat with the remaining eggplant. Sprinkle with salt. 3 In a large skillet, cook the garlic with the red pepper in the olive oil until the garlic is deep golden, about 4 minutes. Remove and discard the garlic. Add the tomatoes and cook 5 minutes or until thickened. 4 Stir in the eggplants and basil and cook 2 minutes more. Season with salt to taste. Serve hot or at room temperature From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

EGGPLANT WITH TOMATOES

Steps:

• Preheat oven to 450 degrees.
• Trim off each end of eggplant. Cut eggplant lengthwise in half. Place each half, cut side down, on flat surface and cut crosswise into half-moon shapes, each about one-third-inch thick. There should be a total of about 34 slices.
• Trim off ends of tomatoes and cut away the cores. Cut tomatoes crosswise into slices, each about one-inch thick. There should be about 32 pieces. Alternate tomato slices with eggplant slices and arrange them compactly in a baking dish.
• Combine garlic, rosemary and oregano and sprinkle over layered eggplant. Sprinkle with salt and pepper and dribble oil over all.
• Place dish in the oven and bake 30 minutes. Baste the layered eggplant with any juices that have accumulated around it. Sprinkle with parsley and serve.