MANTOVA OLIVE OIL RECIPES

Steps:

• Cut eggplant into 1/4-1/2 inch slices. 1/4 inch for super thin eggplant slices or 1/2 for slightly thicker slices perfect for eggplant parmigiana.
• OPTIONAL STEP: Some report a creamy richer tasting eggplant when salting eggplant before cooking. Lay the eggplant on a rack over a baking sheet. Sprinkle salt on the cut sides. This will draw water out of the eggplant and reduce bitterness. After 30 minutes rinse the eggplant slices and then pat completely dry.
• In a flat bowl or large dish mix together your Italian seasoned breadcrumb, panko, Parmesan cheese, parsley, pepper and garlic powder (optional). Set next to your flour and beaten egg bowls. The dredging station order should be flour, then egg then breadcrumb.
• Dip eggplant slices into flour, shaking off excess. Then dip into egg, coating both sides allowing excess to drip off. Then press the eggplant slices into the breadcrumb mixture, coating both sides. Set on a plate or rack and repeat until all the slices are coated.
• Cooking in batches, spray or drizzle olive oil on both sides of the eggplant slices before adding to the air-fryer basket. Cook for 5 minutes, flip and then cook another 5 minutes until golden on both sides. Set on a baking sheet or rack and continue cooking the rest. You may keep them in a warm oven if you like.NOTE: All Air-Fryers cook differently. You may want to adjust your cooking time or temperature after the first batch.
• Season with a little salt if desired. Serve alongside your favorite dipping sauce like marinara, tzatziki or serve over salad or pasta. These eggplant slices can also be used to for eggplant parmigiana. Enjoy!

Steps:

• Place racks in upper and lower thirds of oven and preheat to 350°. Spread out pecans and panko on a small rimmed baking sheet and toast on upper rack, tossing halfway through, until nuts are slightly darkened and panko is golden, 7–9 minutes. Let cool slightly, then transfer pecans and panko to a small bowl and stir in lemon zest, 1 tsp. oil, and a pinch of salt. Set pecan breadcrumbs aside.
• Increase oven temperature to 400°. Divide squash between 2 rimmed baking sheets; drizzle with 2 Tbsp. oil. Sprinkle oregano over, season with salt and pepper, and toss to coat. Roast, tossing halfway through, until tender and browned in spots, 25–30 minutes.
• Meanwhile, cook pasta in a large pot of generously salted boiling water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain, reserving 1½ cups pasta cooking liquid.
• Heat remaining 1 Tbsp. oil in a medium Dutch oven over medium. Cook garlic, stirring, until tender but not browned, about 1 minute. Add kale and cook, stirring, until beginning to wilt, about 2 minutes. Add 1 cup reserved pasta cooking liquid, cover pot, and cook until kale is completely wilted, about 4 minutes. Uncover pot, add butter, and stir until melted. Add Parmesan and pasta and cook, tossing vigorously with tongs and adding more pasta cooking liquid if needed, until pasta is al dente and sauce coats pasta, about 2 minutes. Remove from heat and toss in squash, parsley, and lemon juice. Taste and season with more salt if needed.
• Divide pasta among shallow bowls; top with reserved pecan breadcrumbs and season generously with pepper.