![]() It tastes great either way, but since mother natural decided to drop 40 degrees over night, I was cold and decided I wanted it a little on the warmer side. I heated my eggplant back up, and microwaved the pesto, just until warm. You can cut pepper into thirds, the aubergine towards the wider end. Transfer the eggplant back to the baking sheet to cool. Instructions Slice the veg into thin slices. Cook, covered and turning once, until the eggplant flesh is tender through the center, but not completely soft and limp, 4 to 5 minutes per side. Stack eggplant, roasted red pepper, fresh mozzarella, pesto, and repeat. WHEN the grill is hot, use tongs to place the eggplant rounds on the grill. Sounds like a good lunch to me! And it was.Ģ of pieces of already fried eggplant (or one whole eggplant, sliced into large coins, dipped in a beaten egg, drenched in season breadcrumbs and grated parmesan, and fried in olive oil over high heat for 3 minutes per side or until golden brown)ġ roasted red bell pepper, cut into 2 circlesĢ tbsp pesto (1/2 cup basil, 1/4 roasted sunflower kernels, 2 oz grated parmesan, 1 garlic clove, and 1/3 cup EVOO, food processed together until smooth) I always have a jar of roasted red peppers in my fridge. While baking make pesto: Please pesto ingredients in a food processor and blend until smooth. I didn't have pine nuts, but I did have roasted sunflower kernels, which I could totally use to make pesto. Bake for 40 minutes or until eggplant rounds are completely soft. A few pieces of fried eggplant, some fresh mozzarella, and a whole bunch of basil. You can also reheat leftover rounds and then make the stacks, which is what I did in the picture below.I made 4 servings of eggplant parm on Monday and had a bunch of left over ingredients that I needed to use. When they are all coated, bake for 25 to 30 minutes or until golden.Įat as is right out of the oven or stack with tomato sauce and/or pesto. Line a baking sheet with nonstick foil.ĭredge the eggplant rounds in the chickpea flour and then into the breadcrumb mixture. from the heat for 1-2 minutes on each side or until lightly browned. Place on a baking sheet and continue to bread the rest of the eggplant. You want the slices of eggplant to be well covered in a thin layer of crumbs. Meanwhile, brush eggplant slices with remaining oil. Dip in Italian dressing and then press into the breadcrumbs. Whisk the chickpea egg in a shallow bowl. Reduce heat simmer, uncovered, for 15 minutes. Turn them over and sprinkle the other side. Sprinkle the tops of eggplant rounds with salt. Although you should get one because it is great for baking.ġ chickpea flour egg (1 chickpea flour egg = 1 tablespoon chickpea flour + 3 tablespoons water)Ĭut the eggplant into rounds. Add final eggplant slice, more sauce and another piece of fresh mozzarella. ![]() Add another eggplant slice on top and spread with pesto, 3. Spread sauce in a baking dish, add one eggplant slice, spread sauce on top of it along with a piece of fresh mozzarella and a basil leaf, 2. Season cavity of each tomato half with pinch of sugar, pinch of salt, and 3 drops balsamic vinegar. ![]() Halve tomatoes lengthwise and remove seeds and ribs, but not stems. Sprinkle with roughly 2 tablespoons of shredded mozzarella and place another eggplant cutlet on top of the cheese. Line baking sheet with parchment paper, and brush with oil. Spread about 2 tablespoons of pasta sauce evenly over each cutlet. Pesto: Place the walnuts, parmesan, garlic, basil, lemon zest and juice of 1 lemon in a blender. Place four prepared cutlets in a single layer on the baking sheet. I am sure you can do this on paper towels, so don’t sweat it (haha!) if you don’t have a cooling rack. Toasted breadcrumbs and grated romano or parmesan for garnish. Heat oven to broil, and cover a baking sheet with foil. I find this works best on a cooling rack set over a baking tray. Starting with the aubergine at the bottom, layer a quarter of the aubergine and tomatoes up on a plate (about 4-5 slices of each per person) drizzling with a. The key is to salt the eggplant, much like salting zucchini, to get the natural water out. These little beauties come out crispy and are great plain but they are also fabulous stacked with tomato sauce and pesto! I recently read a post on Instagram from someone who baked eggplant without oil and of course I had to try it because roasted eggplant is usually so greasy and mushy.
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