Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, April 28, 2015

Fried Eggplant with Chickpea Marinara

Everything is better fried, especially eggplants, and paired with a spicy chickpea marinara they make a nice little dinner. Start by slicing one large or two small eggplants, salt both sides, and let sit for an hour or so before wiping any moisture off each slice with a paper towel. Get your sauce going by heating a couple splashes of olive oil in a small sauce pan followed by a quarter teaspoon of red chili flakes, a jar of your favorite marinara, and a can of drained chickpeas. Cover and simmer on low heat.

Generously coat the bottom of your largest frying pan with vegetable oil and heat over medium. Prep three bowls: One with a cup of flour for dusting, another with four loosely scrambled eggs, and a third with two cups of panko or bread crumbs. When the oil is hot enough run your slices through the three bowls then fry for about five minutes per side making sure to adjust the heat for a golden coating.

To serve top your crispy creamy eggplant slices with a couple of spoonful’s of sauce and some grated Parmesan. Definitely ranks on the higher end of the big mess scale but so worth it.

No comments:

Post a Comment