Cornmeal-Parmesan-Crusted Eggplant W/ Roasted Vegetable Puree
- Ready In:
- 1hr 30mins
- Ingredients:
- 16
- Serves:
-
2-4
ingredients
- 1⁄2 eggplant (yield 8 1/4-in slices)
- 1 cup cornmeal
- 2 tablespoons grated parmesan cheese
- 1⁄4 teaspoon curry powder
- 6 tablespoons whole wheat flour
- 1⁄8 teaspoon curry powder
- 2 egg whites
- 2 tablespoons light soy sauce
- 1⁄4 teaspoon curry powder
- 13 grape tomatoes
- 1 vidalia onion, sliced into thick rings
- 1⁄4 teaspoon curry powder
- 1⁄4 teaspoon cayenne pepper
- 1 red bell pepper
- 1 green bell pepper
- 1⁄4 - 1⁄2 teaspoon cayenne pepper
directions
- Place tomatoes, onion (seasoned with 1/4 tsp, each, curry and cayenne), peppers in a preheated 450°F oven.
- Roast for 20 minutes or until charred to the amount desired.
- Meanwhile, get 3 shallow, wide-rimmed bowls or plates.
- Place flour, and 1/8 tsp curry in one and mix.
- Place egg whites, soy sauce, and 1/4 tsp curry in another and whisk to combine until mixed and foamy.
- Place cornmeal, parm, and 1/4 tsp curry in the last and mix.
- **LET'S PLAY "Wet Hand, Dry Hand"**.
- With your "dry hand," place eggplant slice in flour mix and coat both sides.
- Tap the excess.
- Place in the egg bowl.
- With your other hand (your "wet hand"), coat both sides with the egg wash and place in cornmeal plate.
- With "dry hand," sprinkle cornmeal entirely over eggplant.
- Flip with "wet hand" (this is fun, isn't it?;) and sprinkle again with "dry hand".
- Pick up with wet hand, tap the excess, and set aside.
- Repeat until all slices are coated.
- ***SAUCE***.
- After cooled, place all veggies in food processor or blender with 1/4-1/2 tsp cayenne and whiz.
- That's it!
- ***COOKING***.
- You can pan-fry in a nonstick with cooking spray or you can bake.
- If baking, preheat to 350°F.
- Bake for 10 minutes, then flip them over and bake for another 5 or so.
- Just microwave the sauce and there you go!
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RECIPE SUBMITTED BY
nomnom
Wilmington, Delaware
I graduated from the University of Delaware's HRIM program in '06.
Been several years since I was last active and experimenting, but I'm coming back into it.
I used to be vegetarian (even had a touch of the veganism), and I still love me my veggies, but I also love me my meat. I will never stop liking tofu no matter what. Don't knock until you try it cooked PROPERLY. Tofu is so easy to mess up.