Baby Eggplant Parmesan Recipe
I am a huge fan of Italian dishes for a long time, one of the famous dishes being Baby Eggplant Parmesan.
Ingredients
For The Sauce:
- 2 tablespoons Extra-virgin olive oil
- 1 large clove garlic (peeled and smashed)
- 1 Shallot (chopped)
- 1/4 teaspoon Kosher salt
- 1 cup Jarred tomato-basil sauce (such as Giada De Laurentiis for Target)
- 1/4 cup Fresh basil (finely chopped)
- 1 teaspoon Dried oregano
- 1/8 teaspoon Dried red pepper flakes (crushed)
- 1/4 teaspoon Balsamic vinegar
For The Eggplant:
- 1/2 cup All-purpose flour
- 1/4 teaspoon Freshly ground black pepper
- 1 cup Panko breadcrumbs
- 2 Large egg whites
- 2 Japanese eggplants (sliced into 1/4-inch-thick slices)
- 2/3 cup Olive oil
- 1/2 cup Whole-milk mozzarella (coarsely grated)
- 1/2 cup Parmesan (finely grated)
- Small fresh basil leaves (For garnish)
Instructions
For The Sauce
- In A medium saucepan, heat the oil over high heat. Add shallots garlic and salt. Stir for about 2 minutes or until fragrant.
- Add the tomato sauce, oregano, basil and red pepper (crushed). Simmer the sauce for about 5 minutes or until the flavours blend and the sauce thickens, stirring continuously. stir in the vinegar.
For The Eggplant
- In a shallow bowl, combine flour, salt and pepper. Add the panko breadcrumbs to another shallow bowl.
- In a medium bowl, whisk the egg whites until frothy. Take each slice of eggplant and dip it into the flour mixture. Then, dip it into the beaten egg whites. Finally, coat it completely by dipping it into the panko breadcrumbs.
- In a medium skillet, heat the oil over medium-high heat for about 2-3 minutes.
- Add half the eggplant slices into the skillet and cook for about 1-2 minutes or until golden brown.
- Transfer the eggplant to a plate that is lined with a paper towel.
- Preheat a broiler. in a small bowl, combine the mozzarella and Parmesan until well blended.
- Pour about one heaping teaspoon of the sauce on each slice of eggplant. Add a rounded teaspoon of the cheese mixture on top, spreading it out to cover the slice and pressing gently so it sticks.
- Transfer the eggplant slices to a rimmed baking sheet. Broil for about 1 to 2 minutes or until the cheese melted.
- Place the mini eggplant Parmesans on a platter and decorate each one with a small basil leaf. Allow them to sit for 2 to 3 minutes before serving.
Nutrition
Calories: 439kcal