Cindys Ritzy Eggplant Recipes

Steps:

• Slice the eggplant into 1/4-inch rounds. Slice the rounds into quarters, so that you have wedge-shaped eggplant pieces. Lay the slices on a sheet pan covered in paper towels. Sprinkle the eggplant with salt and let sit while you are preparing the chickpeas.
• Heat some oil, coming about halfway up the side of a large cast-iron skillet over medium-high heat, until the oil is 350 degrees F. Line a baking sheet with a cooling rack and paper towels.
• Mix the garam masala, cumin, granulated garlic and 1/2 teaspoon salt in a small bowl. Sprinkle 1 teaspoon of the mixture over the chickpeas and toss until coated. Carefully lower the chickpeas into the oil using a slotted spoon. Fry, stirring frequently, until they are deep brown and crispy, 5 to 6 minutes. Remove the chickpeas to the paper towel-lined baking sheet. Sprinkle with another tablespoon of the spice mixture and some salt.
• Transfer the eggplant slices to a dry paper towel and dab until very dry. Sprinkle the eggplant on both sides with the remaining spice mixture. Add the eggplant to the oil in batches, only adding a few at a time. Fry the eggplant, flipping and turning frequently until they are a deep golden brown and crispy on the edges, 5 to 6 minutes.
• Serve the eggplant chips and crispy chickpeas warm or at room temperature.

Steps:

• Preheat the oven to 400 degrees F.
• In a medium saucepan, melt the butter over low heat with the 8 rosemary sprigs. Turn the heat to the lowest setting and allow the rosemary and butter to fuse together, but do not let the butter brown.
• In a medium skillet, saute the garlic, shallots, and chopped rosemary together in the 1 tablespoon olive oil until the garlic and shallots become fragrant. Then add the lobster meat and gently cook for 3 to 5 minutes. Lightly season the lobster meat with salt and pepper.
• On a clean surface, take a piece of bacon and lay it out lengthwise. Coat the eggplant slices lightly with olive oil and barely season with salt and pepper. Put a piece of the coated eggplant on top of the bacon, perpendicularly. Put a piece of mozzarella on top of the eggplant. Scoop a generous portion of the lobster and place on top of the cheese. Put another piece of eggplant on top of the lobster and create an eggplant sandwich. Wrap the bacon around the sandwich then gently put on a cookie sheet or oven-safe dish. Repeat this process until all the lobster is used.
• Remove the rosemary sprigs from the butter and set them aside on a plate or clean surface. Pour the rosemary butter on top of the sandwiches until they are all saturated. Lightly season the sandwiches with salt and pepper before baking. Bake until the bacon has browned nicely, about 10 minutes. Garnish with the reserved rosemary sprigs. Serve hot.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray baking sheet with cooking spray or lightly grease with olive oil.
• Crumble crackers into a large bowl. Stir in onion powder, black pepper, garlic powder, and salt.
• In a separate bowl, stir together eggs and lime juice.
• Dip eggplant slices into egg mixture, then dredge in cracker mix, and place on baking sheet.
• Bake in preheated oven for 15 minutes. Turn eggplant pieces, top with grated cheese, and cook an additional 15 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray baking sheet with cooking spray or lightly grease with olive oil.
• Crumble crackers into a large bowl. Stir in onion powder, black pepper, garlic powder, and salt.
• In a separate bowl, stir together eggs and lime juice.
• Dip eggplant slices into egg mixture, then dredge in cracker mix, and place on baking sheet.
• Bake in preheated oven for 15 minutes. Turn eggplant pieces, top with grated cheese, and cook an additional 15 minutes.