This is great! "Faux Fried Eggplant"

[meryl]

FAUX FRIED EGGPLANT

First time I made this, it was much too salty, so the second time, I made a few changes, as posted below. It was great - nice and crispy - you'd never know it wasn't fried. I started with a mesclun salad, then served the eggplant with thin spaghetti and marinara sauce, and Parmigiano Reggiano to top the spaghetti.

I used 2 medium eggplants, reduced the parmesan (I used Parmigiano Reggiano), and increased the breadcrumbs. I also added some dried basil, oregano, and a little black pepper to the breadcrumb mixture.

From the poster: "This oven-prepared "fried" eggplant will be very crisp like typical fried version, but much healthier! Serve with pasta and marinara."

FAUX FRIED EGGPLANT

INGREDIENTS:

1 eggplant (I used 2 medium eggplants, about l lb each)

salt (I omitted this)

olive oil (I used extra virgin)

1 cup dry breadcrumbs (I used 2 cups dry breadcrumbs)

1 cup dry parmesan cheese (I used 1/2 cup grated Parmigiano Reggiano)

2 eggs or 3 egg whites (I used 3 eggs, beaten)

marinara sauce

provolone cheese (I used Parmigiano Reggiano, Greek feta, and goat cheese)

DIRECTIONS:

Peel eggplant, if desired. (I half peeled the eggplants in 1/2 -3/4 inch strips lengthwise, 1/2 inch apart). Slice lengthwise or crosswise, about 1/4" thick. (I sliced crosswise).

Salt heavily and allow to stand 30 minutes. Rinse well several times and drain.

Preheat oven to 400 F. (I used dark nonstick pans, so I preheated to 375 F).

Lightly brush cookie sheet with olive oil. (I used two large sheets).

Mix bread crumbs and parmesan. (I added dried herbs and black pepper).

Dip eggplant slices first in egg then in crumbs, coating well. Place on prepared cookie sheet, then drizzle with olive oil.

Bake 15-20 minutes, (I did 20 minutes), turn, and bake 15 minutes longer or until brown.

Spoon a dab of marinara sauce and a bit of provolone cheese on each slice. (I topped some with Parmigiano Reggiano, some with Greek feta, and some with goat cheese). Return to oven to melt cheese.

4 servings

Recipezaar

http://www.recipezaar.com/59115

 

[meryl]

Here's one looks good, but is fried (not T&T): Egpplant and Goat Cheese Sandwiches

EGGPLANT AND GOAT-CHEESE SANDWICHES WITH TOMATO TARRAGON SAUCE

"...I also made a few without the top layer of eggplant..."

INGREDIENTS

1 tablespoon olive oil
1 small onion, chopped
3 cups fresh or canned crushed tomatoes in thick puree (one 28-ounce can)
1 teaspoon fresh tarragon
1- 1/4 teaspoons salt
1 teaspoon sugar
1/2 teaspoon fresh-ground black pepper
1 cup dry bread crumbs "(I used plain Panko)"
1/2 cup grated Parmesan
2 eggplants, peeled and cut to make sixteen 1/2-inch-thick slices in all
4 eggs, beaten to mix
Cooking oil, for frying
1/2 pound mild goat cheese, such as Montrachet, cut into 8 rounds

DIRECTIONS

1.In a medium saucepan, heat the olive oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes, tarragon, 3/4 teaspoon of the salt, and the sugar and simmer, stirring occasionally, for 25 minutes. Stir in 1/4 teaspoon of the pepper.
2.Meanwhile, heat the oven to 350°. In a medium bowl, combine the bread crumbs, Parmesan, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
3.Dip each slice of eggplant in the eggs and then in the bread-crumb mixture, coating well. In a large frying pan, heat about half an inch of cooking oil over moderate heat until very hot. Fry the eggplant in the hot oil, in batches, turning once, until golden and cooked through, 1 to 2 minutes per side. Drain on paper towels.
4.Arrange half of the eggplant slices in a single layer on a baking sheet. Put a slice of goat cheese on top of each and then top with the remaining eggplant slices. Bake until the cheese melts, about 10 minutes. Put the sauce on plates and top with the eggplant.
Serves 4

From Food & Wine

http://whatdidyoueat.typepad.com/what_did_you_eat/2007/07/whb-eggplant-an.html