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#Eggplant stacks with chiffonade full#

In the third, stir together the panko, Parmesan, garlic powder, onion powder, dried oregano, and dried basil. Take out three bowls: in one stir together the flour, salt, and pepper. Plate the eggplant ragout over the polenta garnish with the Parmesan cheese, basil and oregano leaves, wild onion blossoms and a squeeze of a lemon wedge and serve. Slice the eggplant into -inch thick rounds, aiming to end up with around 24 rounds. Turn off the heat and stir in the chiffonade of basil and parsley, the remaining ¼ cup of olive oil, and season with kosher salt and freshly ground black pepper. Mix in the reserved seared eggplant, lemon juice and honey, and simmer for another 15 minutes. Add the canned tomatoes and break up the large tomato chunks with a wooden spoon. Deglaze the pan with the red wine and simmer until the wine has completely reduced, 5 to 7 minutes. In the same sauté pan, heat ½ cup of the olive oil over low heat, add the eggplant purée and sweat until all the moisture has evaporated, 15 to 18 minutes.Remove from the heat and reserve for later use. Sear cut-sides down until deep golden brown, 5 minutes on each side.

Once the olive oil is hot and the pan is just below smoking, add the coins of baby eggplant.

In a large sauté pan over medium-high heat, add ¼ cup of the olive oil.

Place the peeled eggplant in a food processor along with the garlic and shallots, and purée until smooth.

While the polenta is cooking, prep the eggplant: Slice the heirloom baby eggplants into ½-inch-thick coins, and then roughly chop the large eggplant.

Season with white pepper and kosher salt. Once the polenta is fully cooked, whisk in the cubes of cold butter one at a time until the butter is fully melted and emulsified into the polenta. Whisk every 7 to 10 minutes to ensure nothing sticks to the bottom of the pot or burns. Reduce the heat to low and allow to cook until the polenta is plump and swollen, not grainy, 40 to 50 minutes. Oil: Use any neutral cooking oil, like avocado oil, vegetable oil, canola oil, olive oil, etc. Starch: To create crispy eggplant slices, you’ll need potato starch or cornstarch.

Using a whisk, slowly add the polenta, vigorously stirring to avoid clumps. Eggplant: It’s best to use a medium-sized eggplant with a fairly uniform thickness/shape to make even stacks.

Make the polenta: In a large pot, bring the water and the milk to a simmer.

Learn how your comment data is processed. Save my name, email, and website in this browser for the next time I comment. They are easy to assemble and wonderful to look at. You can serve the stacks as your main dish or as a side. I substitute part-skim ricotta cheese for the traditional mozzarella in eggplant parmesan and I also oven bake my breaded eggplant slices which means no oil, no mess and less fat and that makes for a happy me!! I salt the eggplant slices before I bake them and lay them out on paper towels or a baking rack to draw out excess moisture and prevent the eggplant from getting mushy when baked. The usual way to prepare it is to salt the eggplant first and let it drain in a colander, pat dry, then coat with a breadcrumb and cheese mixture and fry it. It’s just one block off the beach and they have an awesome selection of baked goods, sandwiches, wraps, salads, appetizers and pre-made items to make your vacation at the shore hassle-free around mealtime. Eggplant Parmesan is a classic Italian-style dish. It’s called the Normandy Beach Market and it’s a “must visit” when you are down at the Jersey shore. Roast 20 minutes or until golden and tender, swapping trays midway. Arrange eggplant and spray both sides with olive oil spray, then season with fennel, red pepper and oregano. Line 2 large baking sheets with parchment paper. Preheat oven to 450F with oven racks just above and below center. I got the idea for this recipe from a little place in Normandy Beach, New Jersey where I grew up during the summers when I was a kid. Press and drain for 30 minutes to 1 hour. Todays recipe is somewhat similar to eggplant parmesan, but assembled in a cute little stack. Layers of tender panko crusted eggplant, creamy ricotta with herbs, fresh basil leaves, topped with zesty marinara….could it get any better? Uh, that would be a “no”.

#Eggplant stacks with chiffonade full#

My favorite Italian dishes aren’t fancy, just loaded with fresh ingredients, full of flavor and comforting. For me eggplant parmesan is one of those perfect Italian food classics.

I think if there is one type of food I could never get tired of eating it would be Italian. These Eggplant Stacks are layers of breaded eggplant, ricotta, marianara and fresh basil! They’re an easy Italian favorite!