Directions for: Zesty Breaded Eggplant Bake
Ingredients
cup (125 mL) vegetable oil (approx.)
1 onion, diced
2 clove garlic, minced
2 can (each 28 oz/796 mL) diced tomatoes
2 tsp (10 mL) balsamic vinegar
1 tsp (5 mL) each dried basil, salt and pepper
cup (125 mL) all-purpose flour
2 eggs
1 cup (375 mL) panko or dry breadcrumbs
3 Tbsp (45 mL) chopped fresh parsley
2 Italian eggplants (about 1 1/2 lb/750 g total), sliced into 1/2-inch (1 cm) thick rounds
1 cup (250 mL) Black Diamond Italiano Shredded Cheese
Directions
1. In a saucepan, heat 1 tbsp (15 mL) of the oil over medium-high heat; fry onion and garlic until softened, about 3 minutes. Add tomatoes, vinegar, basil, and half each of the salt and pepper; bring to a boil. Reduce heat, partially cover and simmer, stirring occasionally, for 10 minutes. Spread in bottom of a square or oval 8-cup (2 L) glass baking dish.
2. In a shallow bowl, mix flour and remaining salt and pepper. In a second shallow bowl, beat eggs with 1 tbsp (15 mL) water. In a third shallow bowl, combine panko and 2 tbsp (30 mL) of the parsley. Lightly coat each slice of eggplant in flour, shaking off excess. Dip into egg mixture; coat with panko mixture.
3. Heat 2 or 3 tbsp (30 to 45 mL) of the remaining oil in a large skillet over medium heat; fry eggplant, turning once, until golden and crisp on the outside and tender on the inside, 6 to 8 minutes. Transfer eggplant to baking dish, overlapping slices slightly to cover bottom. Repeat with some of the remaining oil and eggplant, adding more oil, if necessary. Once all eggplant is in dish, sprinkle with cheese and remaining parsley.
4. Bake in preheated 400F (200C) oven until bubbly and cheese melts, about 10 minutes.
See more: Vegetables, Vegetarian, Cheese, Bake, Eggs/Dairy, Party Favourites, Side, Fry