Shavous is around the corner, that was my excuse for making this last night. I figured I need to give my precious readers some shavous recipes. So just for quality control purposes, I prepared a true classic Eggplant Parmesan and for the chic twist .. Napoleons.
Nothing new here, layers of crispy meaty eggplant, a delicate tomato basil sauce, with a few sprinkles of dare I say creamy mozzarella cheese... If your thinking what I'm thinking, well I'll show you the way to complete yummyness. So here it goes. Before we begin another picture for drool purposes ;).
Eggplant Parmesan Napoleons
2 medium sized eggplant, peeled and sliced
3 eggs, beaten
1 cup flour
3/4 cup panko
3/4 cup breadcrumbs
Canola Oil for frying
salt and black pepper to taste
1 tsp. parsley flakes
1/2 tsp. garlic powder
dash paprika
shredded cheese
Sweet Tomato Basil Sauce
2 tbsp. olive oil
2 cloves garlic, minced
2 tbsp. sugar
1 16oz. can crushed tomatoes
1/2 tsp. salt
4 fresh basil leaves, thinly sliced
In medium pot, add olive oil and garlic until garlic is soft, add tomatoes, sugar and salt. Cook on medium heat for 15 minutes. Turn off heat add fresh basil.
Peel and cut eggplants into 2 inch squares or circles.
Prepare dredge station. In a bowl add panko and breadcrumbs mix to combine . In another bowl add beaten eggs with salt and black pepper to taste, 1 tsp. dried parsley flakes, 1/2 tsp. garlic powder and a dash of paprika. In a separate dish add flour. Coat each slice first in flour then egg and finish with breadcrumb panko mixture . In a large skillet, add canola oil enough to coat bottom of the skillet. On medium high heat, fry each eggplant cube on all sides until golden. set aside eggplant cubes.
To assemble:
Preheat oven to 350 degrees
On each cube place 2 tbsp. tomato basil sauce and 2 tbsp. shredded cheese. Place in the oven for 10 minutes until cheese is melted. Then stack cubes.
ok im drooling
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