RECIPES FOR SMALL EGGPLANTS RECIPES

Steps:

• Mix ginger, garlic, coriander, cumin, turmeric, 2 Tbsp. oil, and 1 tsp. chili powder in a small bowl.
• Quarter eggplants lengthwise through rounded bottom, stopping ½" short of the stem. Gently pry quarters open without detaching flesh from stem; season with salt. Spoon spice mix into each eggplant, making sure inside flesh is coated.
• Heat 3 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. Cook eggplants in a single layer, turning occasionally, until golden brown all over, 8–10 minutes total. Reduce heat to low and add ¼ cup water. Cover and cook, turning eggplants halfway through, until tender, 12–16 minutes.
• Spoon raita on a platter. Arrange eggplants over, then top with cilantro. Sprinkle with more chili powder and drizzle with oil.

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.