Parmesan Eggplant Fries With Basil Ketchup Recipes

Steps:

• Heat canola oil to 350 degrees F (175 degrees C) in a large saucepan over medium-high heat.
• Mix bread crumbs, flour, and 1/2 cup Parmesan cheese together in a bowl. Place eggs in a small bowl.
• Dip eggplant slices in the eggs, then the bread crumb mixture. Drop into oil a few slices at a time until breading turns golden brown, about 2 1/2 minutes. Drain on paper towels.
• Heat spaghetti sauce in a saucepan over medium heat until heated through, about 10 minutes. Stir in remaining 1/4 cup Parmesan cheese and garlic powder.

Steps:

• In a blender, combine the pine nuts, basil, parsley, 6 tablespoons of the olive oil and 1/4 cup of the Parmesan. Blend on high until smooth. (TIP: Add 2 ice cubes to the blender to reduce the heat from the motor, which will ruin the color.) Season with salt and pepper. Store in an airtight container until needed.
• Slice the eggplants into 1/4-inch rounds. With a 4-inch square cookie cutter, cut out 12 portions. Season with salt and pepper and set aside. Cut thin slices of mozzarella trimmed to fit the top of the eggplant slices. Set aside until needed.
• Preheat the oven to 400 degrees F.
• To set up a breading station, put the flour in a shallow bowl and the eggs in a second shallow bowl. In a third shallow bowl, combine the breadcrumbs and the remaining 1/4 cup Parmesan. Dredge the eggplant pieces first in the flour, shaking off the excess, then in the egg, shaking off the excess again and finally in the breadcrumb mixture. Shake off the excess breadcrumbs.
• Pour canola oil into a wide-bottomed pot to a depth of 1 1/2 inches and heat over medium heat until a deep-frying thermometer inserted in the oil registers 350 degrees F (or use a deep fryer).
• Put the cherry tomatoes on a baking sheet and coat with the remaining 2 tablespoons olive oil. Season with salt. Roast in the oven until blistered, about 5 minutes.
• Fry the breaded eggplant cut-outs in the hot oil until golden brown, about 3 minutes on each side. Drain on a paper towel-lined baking sheet.
• On a new baking sheet lined with parchment paper, arrange the eggplant pieces. Top with the mozzarella pieces. Put in the oven or under the broiler until the mozzarella is melted.
• To plate: Put a dollop of the pesto on the bottom of each plate. Place an eggplant/mozzarella piece on top and garnish with a blistered tomato. Drizzle with olive oil and serve.

Steps:

• Line a plate with a paper towel; place a layer of 2 or 3 slices of eggplant onto the towel. Sprinkle eggplant with sea salt. Repeat layers of eggplant sprinkled with salt until all eggplant slices are stacked. Place 2 paper towels onto the stack and place a plate on top of the towels. Lay a heavy book or can of food onto the plate to squeeze out moisture. Allow to drip for 20 minutes to 2 hours. Rinse and pat dry.
• Beat eggs with milk in a shallow bowl. Place bread crumbs into a separate bowl. Dip eggplant slices in the egg mixture and gently press into the crumbs to coat; set aside.
• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Heat olive oil in a large skillet over medium-high heat; fry eggplant slices in the hot oil in small batches until golden brown, about 1 to 2 minutes per side. Drain on paper towels.
• Pour about 1/4 cup of marinara sauce into the bottom of the prepared baking dish and arrange a layer of eggplant slices to cover the sauce. Scatter basil and a few slices of smoked mozzarella cheese over eggplant; repeat layers, ending with a layer of sauce on top. Sprinkle Parmesan cheese over the top.
• Bake in the preheated oven until heated through and the cheese has melted, about 15 minutes. Serve immediately.