Thursday, October 16, 2008

Eggplant Parmesan, Grilled Asparagus, Sauteed Chantarelle Mushrooms

Dinner 10/16

Eggplant Parmesan
(recipe below)

Grilled Asparagus

Sauteed Chantarelle Mushrooms

As you can tell, we still has some linguine leftover, so we used it as a base for the Eggplant Parmesan

The chantarelles (also from Liz's WF trip Wednesday) were perhaps the best ones we have ever eaten.

Eggplant Parmesan

1 globe eggplant, peeled

pan 1:

1/2 cup all-purpose flour
1 tsp. smoked paprika (optional)
salt & pepper

pan 2

1 tbs. cornstarch
2 tbs. water

pan 3

1 cup of breadcrumbs
1 tbs. nutritional yeast
salt and pepper

Canola (or peanut) oil for frying

Using a thermometer, heat about 3" of oil in a large pan, pot or wok to 375F.

Slice the eggplant into roughly 3/8" thick rounds.*

Prepare the three (pie) pans for dredging the eggplant. In the first pan, add the salt & pepper to the flour and mix together well. In the second pan whisk together the cornstarch and water to make a slurry. In the third pan add the nutritional yeast and salt & pepper to the bread crumbs and mix to combine.

For assembly, take a piece of eggplant and roll it around in the seasoned flour, making sure to coat the sides as well. Next, dip the eggplant in the cornstarch slurry, again making sure to coat the entire piece. Finally, add it to the seasoned breadcrumbs, pressing gently to adhere the breadcrumbs. Repeat until all the eggplant is coated.

Fry the eggplant in small batches, making sure you don't crowd the pan too much -- this can make the oil drop in temp, which will take longer to cook and will make the eggplant absorb too much oil and come out soggy.

Drain the eggplant on a wire rack or paper towels, or both. Serve over pasta with a quick tomato sauce (onion, garlic, tomato, sugar, salt and pepper).

* I know, but 1/4" is too thin and 1/2" is too thick ;)

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