Total Time: 50 min
Prep 20 min
Cook 30 min
Yield: 4 servings
Level: Easy
INGREDIENTS:
2 tablespoons canola oil
1 medium onion, chopped
1 tablespoon chopped garlic
1/2 teaspoon red pepper flakes
2 teaspoons Italian seasoning
28-ounce crushed tomatoes
Salt and ground black pepper
1/2 cup all-purpose flour
2 eggs
1/2 cup water
1 cup dried bread crumbs
1/2 cup cornmeal
1 1/4 cup grated quick melt cheese
3 eggplants
2 tablespoons chopped parsley leaves, for garnish
STEPS:
- Preheat oven to 375 degrees F.
- In a large pot over medium-high heat, put the canola oil.
- Saute the onion until soften.
- Add the garlic and red pepper flakes and saute for 1 minute.
- Add the 2 teaspoons Italian seasoning, tomatoes and season with salt and pepper, to taste. Let it simmer for 10 minutes.
- For breading: set up 3 dishes. In first dish add the flour and season with salt and pepper.
- In second dish whisk the eggs with 1/2 cup water.
- In third dish combine the bread crumbs, cornmeal, 2 tablespoons of cheese
- Slice the eggplant into 3/4-inch slices. Dredge them in flour, then in the egg wash and then in the bread crumbs.
- Lay the eggplant on 2 sheet trays fitted with a racks and bake in oven until crispy, about 20 to 25 minutes.
- Remove the sheet trays and turn the oven into broil. Overlap 2 eggplants.
- Pour over the overlapped eggplant with the sauce and sprinkle with quick melt cheese
- Put under the broiler until the cheese is melted and bubbling.
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