RECIPES FOR MINI EGGPLANT RECIPES

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MINI EGGPLANT PARMESAN RECIPE | GIADA DE LAURENTIIS | FOOD ...



Mini Eggplant Parmesan Recipe | Giada De Laurentiis | Food ... image

Provided by Giada De Laurentiis

Categories     appetizer

Total Time 35 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
1 large clove garlic, peeled and smashed
1 shallot, chopped
1/4 teaspoon kosher salt
1 cup jarred tomato-basil sauce, such as Giada De Laurentiis for Target
1/4 cup finely chopped fresh basil
1 teaspoon dried oregano
1/8 teaspoon dried crushed red pepper flakes
1/4 teaspoon balsamic vinegar
1/2 cup all-purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup panko breadcrumbs
2 large egg whites
2 Japanese eggplants, sliced diagonally into 1/4-inch-thick slices
2/3 cup olive oil
1/2 cup (packed) coarsely grated whole-milk mozzarella
1/2 cup finely grated Parmesan
Small fresh basil leaves, to garnish

Steps:

  • For the sauce: Heat the oil in a heavy medium saucepan over medium. Add the garlic, shallots and salt. Stir until fragrant, about 2 minutes. Add the tomato sauce, basil, oregano and crushed red pepper. Simmer the sauce until the flavors blend and the sauce thickens, stirring often, about 5 minutes. Mix in the vinegar.
  • For the eggplant: Mix the flour, salt and pepper in a shallow bowl. Place the panko breadcrumbs in another shallow bowl. Whisk the egg whites in a medium bowl until frothy. Dip each eggplant slice in the flour mixture, then into the beaten egg whites, and then into the panko breadcrumbs to coat completely.
  • Heat the oil in a heavy medium skillet over medium-high heat until hot (the surface will appear to be shimmering), 2 to 3 minutes. Add half of the eggplant slices. Cook until deep golden brown, 1 to 2 minutes per side. Transfer the eggplant to a paper-towel-lined plate. Fry the remaining eggplant. (Can be made 1 hour ahead. Let stand at room temperature.)
  • Preheat a broiler. Toss the mozzarella and Parmesan in a small bowl until well blended. Spread 1 generous teaspoon of the sauce over each eggplant slice. Top with a rounded teaspoon of the cheese mixture; spread out to cover and press lightly to adhere. Transfer the eggplant slices to a rimmed baking sheet. Broil until the cheese has melted, 1 to 2 minutes. Transfer the mini eggplant parmesans to a platter and garnish each with small basil leaf. Let stand 2 to 3 minutes before serving.

ROASTED MINI EGGPLANT RECIPE WITH SMOKED SALT FROM THE ...



Roasted Mini Eggplant Recipe with Smoked Salt From The ... image

Roasting mini eggplants gives them a smoky creaminess in this easy side recipe from The Kitchen Twins that will make eggplant fans out of anyone.

Provided by The Kitchen Twins Emily & Lyla Allen

Number Of Ingredients 5

10 mini eggplants or 1 large eggplant
3 to 4 tablespoons extra-virgin olive oil
½ teaspoon fine sea salt
? teaspoon pepper
Approximately ¼ teaspoon smoked salt

Steps:

  • Preheat oven to 375°F
  • Trim top and bottom from eggplant; if using a large eggplant, peel it, too
  • Slice eggplants into ½- to ¾-inch-thick wedges; if using a large eggplant, slice into ¾-by-3-inch wedges
  • Put the eggplant in a bowl, drizzle with oil, and toss to coat completely
  • Season with sea salt and pepper, then toss again
  • Line a baking sheet with parchment paper and arrange the eggplant on top
  • Bake, flipping halfway through, until the inside of the eggplant is smooth and creamy as butter, about 50 minutes
  • Arrange on a plate and season with smoked salt before serving

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