EGGPLANT STARCH RECIPES

Steps:

• Salt the eggplant on each side and let it drain in a colander for about 30 minutes to get the bitterness out. Place something heavy, like a frying pan, on top to get the moisture out.
• In a medium bowl, place the flour, 1 teaspoon salt and 1 teaspoon pepper. In a second medium bowl, add the eggs, Parmigiano-Reggiano, half of the parsley and some salt and pepper, and whisk together. In a third medium bowl, add the breadcrumbs and the remaining parsley and toss together. Coat the eggplant slices in the flour, then in the egg mixture and then in the breadcrumbs.
• Heat the vegetable oil in a skillet and fry the eggplant slices until they're crisp and golden brown. Don't crowd the pan. Let them drain on a paper towel to get excess oil off.
• Top 1 slice of eggplant with 1 slice of tomato, and then season with salt, pepper and garlic powder. Add 3 basil leaves, top with extra-virgin olive oil and balsamic vinegar and a slice of mozzarella. Repeat the process with the remaining ingredients.
• In a large bowl, toss the arugula with some salt, pepper and extra-virgin olive oil. Add to the top of the stacks and add more Parmigiano-Reggiano on top. Season with salt and pepper.

Steps:

• Put the cornstarch, the egg beaten with 1/2 teaspoon of the salt, and the bread crumbs in separate small dishes. Dredge each eggplant slice in the cornstarch, coating it thoroughly and shaking off the excess, coat it with the egg mixture, and dredge it in the bread crumbs, pressing on the crumbs to make them adhere. Transfer the eggplant as it is coated to paper towels and let it dry slightly. In a deep heavy skillet fry the eggplant slices in batches in 1/2 inch of 375°F. oil for 1 minute on each side, or until they are golden brown, and transfer them with tongs to paper towels to drain. Sprinkle the eggplant lightly with the additional salt and serve it with the lemon wedges.