Thursday, November 18, 2010

Recipe Of The Day: Crispy Eggplant Parmesan

The weather is finally cooling off. Have you ever noticed how a change in the weather can quickly redirect the thoughts you have towards eating? I know that as soon as summer hits I have this wild urge to eat lime and lemon flavored foods and load up on seafood where as soon as the weather becomes cooler I find myself turning towards soups casseroles and dishes like that. 

Today I felt like putting some Eggplant Parmesan together and it came out quite nice. Even took a pretty little photo to go with it. The great thing about this recipe is that it comes together rather quickly and even easier than you would expect it too.

Enjoy this with friends over some good Red Wine or strong Hurricanes with a good quality Rum.

2 Tablespoons Canola Oil
1 Medium Onion, Chopped
1 Tablespoon Chopped Garlic
1/2 Teaspoon Red Pepper Flakes
2 Teaspoons Italian Seasoning
1 (28-Ounce) Can Crushed Tomatoes
Kosher Salt And Freshly Ground Black Pepper
1/2 Cup All-Purpose Flour
2 Eggs
1/2 Cup Water
1 Cup Dried Italian Bread Crumbs
1/2 Cup Cornmeal
1/4 Cup Grated Parmesan, Divided
2 Eggplants
1 Cup Shredded Mozzarella Cheese
2 Tablespoons Chopped Parsley Leaves, For Garnish

In a large pot over medium-high heat, add the canola oil.
Add the onion and cook until softened, about 5 minutes.
Add the garlic and red pepper flakes and cook for 1 minute.
Add the 2 teaspoons Italian seasoning, tomatoes and season with salt and pepper, to taste.
Bring to a simmer and let cook for 10 minutes.
Reserve 1 1/2 cups of the sauce for the online round 2 recipe Eggplant and Pasta.

Preheat oven to 375 degrees F.

Set up a breading station using 3 baking dishes.
In the first dish, add the flour and season with salt and pepper, to taste.
In the second dish whisk the eggs with 1/2 cup water.
In the third dish combine the bread crumbs, cornmeal, 2 tablespoons Parmesan and season with salt and pepper, to taste.
Slice the eggplant into 3/4-inch slices.
Dredge them in flour, then in the egg wash and then in the bread crumbs.
Arrange the eggplant on 2 sheet trays fitted with a racks and bake in oven until crispy, about 20 to 25 minutes.
Reserve 4 slices of eggplant for the online round 2 recipe, Eggplant and Pasta.

Turn the oven to broil.
Put the eggplant, overlapping, into a baking dish in 2 rows.
Cover each row with about a cup of sauce and sprinkle with the mozzarella cheese and remaining 2 tablespoons of Parmesan.
Put under the broiler until the cheese is melted and bubbling, about 3 to 4 minutes. 
Garnish with parsley and serve.

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