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Eggplanchetta

Similar to bruschetta but using eggplants as the base instead of bread. 
Servings: 12 appetizers

Ingredients

  • 1 Large Eggplant
  • 2 Medium tomatoes
  • 2 Garlic cloves, pressed
  • 2 tsp Dried hot peppers
  • 2 tsp Sea Salt
  • 1 cup Shredded mozzarella
  • 2/3 cup Grated parmesan cheese
  • Sprinkle of Thyme, Italian Seasoning or Herbs of Provence

Breading

  • 1 cup Flour
  • 2 Eggs, lightly beaten with a table of water
  • 1 1/2 cups Fine Panko bread crumbs or regular dried bread crumbs
  • 2 tbsp Grated parmesan cheese
  • 2 tsp Cornstarch
  • 2 Garlic cloves, pressed Or 2 teaspoons garlic powder
  • 2-3 tbsp Light olive oil for frying
  • Sea Salt

Instructions

  • Heat your galley oven to 375º-400º. Peel and slice the eggplant into slices less that 1/4" thick. Salt the slices and place in a colander to "sweat." This brings out the moisture in the eggplants which is necessary for fried eggplants. After about 20 minutes, sponge off the moisture with paper towels or rinse the salt off and towel dry.
  • While the eggplants are sweating, prepare your tomato topping and breading. Slice the tomatoes, seed them and chop. Add the salt, hot peppers and pressed garlic and mix through. Set them in a colander to drain (you can probably use the same colander that you just used for the eggplant and have since removed.)
  • In a small bowl, combine the bread crumbs, parmesan cheese, corn starch and garlic. Mix until well blended. In a second bowl, beat the egg with the water. In the third bowl place the flour.
  • Heat up two tablespoons olive oil in a sauté pan over a medium flame. Coat each eggplant slice first in the flour, then dip in the egg mixture, then into the bread crumbs. Place the slices in the hot pan and fry on both sides until golden. About 3 minutes per side depending on the heat of your oil. REmove to a paper towel to absorb excess grease.
  • Line a baking sheet with Non-stick Reynold wrap. Place the drained fried eggplants on the foil-lined baking sheet.
  • Top each with the tomato mixture, mozzarella and parmesan. Don't worry about the cheese overflowing, this helps keep the eggplant appetizers firm and not too droopy once they have cooled a bit. Sprinkle a little thyme, Italian Seasoning or Herbs of Provence on top.
  • Place in the oven and bake until cheese starts to bubble and brown.
  • Let cool down for 5 minutes before removing them to a platter. Like fresh baked cookies, they may seem soft and limp when first removing them from the pan but will stiffen up as they cool. Serve warm or at room temperature. 

Notes