Panko And Beer Battered Eggplant Parmesan Stacks Recipes

Steps:

• Put a baking sheet on the bottom rack of the oven and preheat to 500 degrees F (or as high as your oven will go). Position a wire rack over a second baking sheet, spray with nonstick spray, and set aside.
• For the eggplant: Peel the eggplant and cut crosswise into 1/2-inch-thick medallions. Mix the panko and Parmesan together in a shallow dish and season with salt and pepper. In a separate shallow dish, beat the eggs. Dip only one side of the eggplant slices first in the beaten egg, then in the breadcrumb mixture to coat. Transfer to the wire rack.
• Carefully remove the hot baking sheet from the oven and reduce the oven temperature to 350 degrees F. Pour the oil directly onto the hot baking sheet. Working quickly, place the eggplant slices, panko-side down onto the oiled baking sheet. Sprinkle the unbreaded side with salt. Put immediately back on the bottom rack of the oven and bake until the breaded bottoms are golden brown, 15 to 20 minutes. Remove eggplant from oven and flip over so the golden breaded side is facing up.
• For the sandwich: Slice the rolls in half horizontally, keeping them all attached. Spread the bottom of the rolls with the tomato pesto and place on a baking tray.
• Heat the butter in a small pan over medium-low heat. Add the garlic and a pinch of salt and cook, stirring, at a low simmer so that the garlic infuses the butter, about 5 minutes. If the garlic starts to brown too quickly, lower the heat. Set aside.
• Layer half of the mozzarella on top of the pesto, then the eggplant, then the remaining mozzarella. Place the top of the rolls back on the sandwich. Brush the tops with the garlic butter. Bake the sliders in the oven until the cheese is melted and the bread is slightly toasted, 10 to 12 minutes.
• For the sauce: In a saucepan, add the vodka sauce and heat over medium- to medium-low heat until warm. Whisk in the Calabrian chiles and cream. Set aside.
• Remove the rolls from the oven and brush with more garlic butter. Cut into small sliders and serve with the vodka sauce alongside for dipping.

Steps:

• Place eggplant on paper towels; cover with 1 teaspoon salt. Let sit until moisture is drawn out, 10 to 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Heat canola oil in a deep fry pan over medium heat.
• Heat olive oil in a skillet over medium heat; add the leek. Cook and stir until leek is slightly translucent, about 5 minutes. Stir in spinach; cook until slightly wilted, 3 to 5 minutes. Add garlic; cook and stir until spinach is fully wilted, about 3 minutes. Remove from heat.
• Combine panko, Parmesan cheese, and parsley in a bowl. Whisk flour, paprika, salt, and pepper together in a separate bowl; pour in beer. Whisk until batter is loose, adding more beer if batter is too thick. Dredge eggplant in the batter, allowing excess to run off; coat in panko mixture.
• Drop 1 pinch of panko into the canola oil to test the heat. It should bubble up without splattering out. Fry battered eggplant for 30 seconds; flip. Fry until golden brown, about 30 seconds. Place on a paper towel to drain.
• Combine spinach mixture, ricotta cheese, salt, and pepper in a bowl; spread an even amount onto 4 of the fried eggplant slices. Sprinkle with mozzarella cheese; cover with a second slice of fried eggplant. Top with mozzarella cheese. Place onto a baking sheet.
• Bake in the preheated oven until cheese is golden brown, about 10 minutes.

Steps:

• Peel eggplant and cut into 3/4-inch thick slices.
• Mix the parmesan and panko on a plate.
• Mix the basil, milk, and mayonnaise in a bowl.
• Dredge eggplant in the mayo mix and immediately dredge in cheese mix.
• Grease a baking sheet with spray cooking oil.
• Place the eggplant on the baking sheet and bake at 425°F for 25 minutes.

Steps:

• Preheat oven to 400°F. Place a large rack on a baking sheet and spray with cooking spray. In a pie plate, mix together panko crumbs, parmesan cheese, oregano, salt and pepper. In a second pie plate, lightly whisk egg whites. Dip each slice of eggplant into egg whites and then into panko mix. Coat both sides. Place eggplant on rack. Bake for 45 min or until browned and tender.
• While eggplant cooks, make sauce. Coat a skillet with cooking spray. Over medium heat cook garlic until light brown. Add tomatoes, oregano, salt and red pepper flakes. Simmer, stirring occasionally, for 10 min. Tear basil into bite-size pieces and stir into sauce.
• Overlap eggplant slices slightly on the baking sheet, making 4 piles. Spoon sauce evenly over each portion. Sprinkle with mozzarella cheese. Bake an additional 10 min. Serve eggplant with reserved, cooked pasta and any leftover sauce.

Steps:

• Rinse eggplant and trim off and discard both ends.
• Cut eggplant crosswise into 8 equally thick slices.
• Cut Polenta crosswise into 8 equal rounds.
• Lightly coat a 14- by 17-inch baking sheet with olive oil spray or brush with olive oil.
• Arrange eggplant and polenta slices in a single layer on sheet.
• Lightly coat slices with more olive oil.
• Bake in a 425 degree regular or convection oven until eggplant is soft when pressed and polenta is heated through, 20 to 25 minutes.
• Meanwhile, in a 8-to 10 inch nonstick frying pan over medium-high heat, stir onion, garlic, and basil occasionally until onoin is lightly browned, 4 to 5 minutes.
• Add tomato puree and 1/4 cup water; simmer uncovered, stirring occasionally, until flavors are blended, 5 to 10 minutes.
• Add salt and pepper to taste.
• Cover and keep warm over low heat,stirring occasionally,until eggplant is done.
• When eggplant is soft, sprinkle mozzarella and Parmesan cheeses equally over eggplant and polenta.
• Return to oven and bake until cheese is melted, about 2 minutes.
• On each of 4 dinner plates, place 1 slice eggplant (use larges sizes first) and drizzle with 1 tablespoon sauce; top with 1 slice polenta and 1 tablespoon sauce, Repeat until all slices are used.
• If desired garnish with rosemary sprigs.
• Spoon remaining sauce around base of eggplant stacks, Serve.

Steps:

• Place eggplant on paper towels; cover with 1 teaspoon salt. Let sit until moisture is drawn out, 10 to 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Heat canola oil in a deep fry pan over medium heat.
• Heat olive oil in a skillet over medium heat; add the leek. Cook and stir until leek is slightly translucent, about 5 minutes. Stir in spinach; cook until slightly wilted, 3 to 5 minutes. Add garlic; cook and stir until spinach is fully wilted, about 3 minutes. Remove from heat.
• Combine panko, Parmesan cheese, and parsley in a bowl. Whisk flour, paprika, salt, and pepper together in a separate bowl; pour in beer. Whisk until batter is loose, adding more beer if batter is too thick. Dredge eggplant in the batter, allowing excess to run off; coat in panko mixture.
• Drop 1 pinch of panko into the canola oil to test the heat. It should bubble up without splattering out. Fry battered eggplant for 30 seconds; flip. Fry until golden brown, about 30 seconds. Place on a paper towel to drain.
• Combine spinach mixture, ricotta cheese, salt, and pepper in a bowl; spread an even amount onto 4 of the fried eggplant slices. Sprinkle with mozzarella cheese; cover with a second slice of fried eggplant. Top with mozzarella cheese. Place onto a baking sheet.
• Bake in the preheated oven until cheese is golden brown, about 10 minutes.