Best Sesame Eggplant Parmesan From Diet For A Small Planet Recipes

DECONSTRUCTED EGGPLANT PARMESAN

Steps:

• Bring a large pot of water to a boil. Add pasta and cook until al dente, about 11 minutes if using Cavaatppi pasta. Drain pasta and add to a large bowl.
• Add 1 tablespoon of the olive oil to a large skillet over medium heat
• Once the oil is hot, add diced eggplant, 1 tablespoon of dried basil, 1/2 tablespoon dried oregano, 1 teaspoon garlic powder, salt and pepper.
• Stir the eggplant often white sauteing to ensure it doesn't stick to the bottom of hte pan.
• If eggplant is sticking, slowly add a little more olive oil. Don't add to much more or the eggplant will become soggy.
• Saute for about 10 minutes, until eggplant is golden brown and soft, but not soggy.
• Remove from heat and add eggplant to bowl with pasta
• Return same pan to the stove and heat additional 1 tablespoon of olive oil over medium heat
• Add panko breadcrumbs and remaining 1 tablespoon of dried basil and 1/2 tablespoon of dried oregano
• Lightly toast the breadcrumbs, just until golden brown (about 1 minute). Stir constantly to avoid sticking
• Remove pan from heat
• In the large bowl with the cooked pasta and eggplant, add the fresh mozzarella cheese and halved cherry tomatoes. Sprinkle with red pepper flakes
• Add the toasted breadcrumb mixture and parmesan cheese evenly over the pasta
• Garnish with fresh basil

SESAME EGGPLANT PARMESAN FROM DIET FOR A SMALL PLANET

Steps:

• Sauté the eggplant slices in oil over high heat until browned slightly, drain on paper towels, and set aside.
• Combine tomatoes, seasonings, and grated vegetables in a skillet, cover, and simmer 15 minutes. Remove bay leaf, add Parmesan cheese, sesame seed meal, and blend well.
• Place a layer of eggplant in an oiled, shallow 2-quart baking dish. Cover with half the tomato sauce, then half the mozzarella cheese. Repeat layers, and bake at 350 degrees about 30 minutes, until cheese is melted and begins to brown. Serve over the cooked rice.

SESAME EGGPLANT

Steps:

• Cut a Japanese eggplant (which is longer and more slender than the usual hulking kind) into small cubes and steam until tender. Dress with sesame oil, toasted sesame seeds, the juice of half a lemon and salt to taste.

MINI EGGPLANT PARMESAN

Steps:

• For the sauce: Heat the oil in a heavy medium saucepan over medium. Add the garlic, shallots and salt. Stir until fragrant, about 2 minutes. Add the tomato sauce, basil, oregano and crushed red pepper. Simmer the sauce until the flavors blend and the sauce thickens, stirring often, about 5 minutes. Mix in the vinegar.
• For the eggplant: Mix the flour, salt and pepper in a shallow bowl. Place the panko breadcrumbs in another shallow bowl. Whisk the egg whites in a medium bowl until frothy. Dip each eggplant slice in the flour mixture, then into the beaten egg whites, and then into the panko breadcrumbs to coat completely.
• Heat the oil in a heavy medium skillet over medium-high heat until hot (the surface will appear to be shimmering), 2 to 3 minutes. Add half of the eggplant slices. Cook until deep golden brown, 1 to 2 minutes per side. Transfer the eggplant to a paper-towel-lined plate. Fry the remaining eggplant. (Can be made 1 hour ahead. Let stand at room temperature.)
• Preheat a broiler. Toss the mozzarella and Parmesan in a small bowl until well blended. Spread 1 generous teaspoon of the sauce over each eggplant slice. Top with a rounded teaspoon of the cheese mixture; spread out to cover and press lightly to adhere. Transfer the eggplant slices to a rimmed baking sheet. Broil until the cheese has melted, 1 to 2 minutes. Transfer the mini eggplant parmesans to a platter and garnish each with small basil leaf. Let stand 2 to 3 minutes before serving.