Cornmeal-Parmesan-Crusted Eggplant W/ Roasted Vegetable Puree

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place tomatoes, onion (seasoned with 1/4 tsp, each, curry and cayenne), peppers in a preheated 450°F oven.
  • Roast for 20 minutes or until charred to the amount desired.
  • Meanwhile, get 3 shallow, wide-rimmed bowls or plates.
  • Place flour, and 1/8 tsp curry in one and mix.
  • Place egg whites, soy sauce, and 1/4 tsp curry in another and whisk to combine until mixed and foamy.
  • Place cornmeal, parm, and 1/4 tsp curry in the last and mix.
  • **LET'S PLAY "Wet Hand, Dry Hand"**.
  • With your "dry hand," place eggplant slice in flour mix and coat both sides.
  • Tap the excess.
  • Place in the egg bowl.
  • With your other hand (your "wet hand"), coat both sides with the egg wash and place in cornmeal plate.
  • With "dry hand," sprinkle cornmeal entirely over eggplant.
  • Flip with "wet hand" (this is fun, isn't it?;) and sprinkle again with "dry hand".
  • Pick up with wet hand, tap the excess, and set aside.
  • Repeat until all slices are coated.
  • ***SAUCE***.
  • After cooled, place all veggies in food processor or blender with 1/4-1/2 tsp cayenne and whiz.
  • That's it!
  • ***COOKING***.
  • You can pan-fry in a nonstick with cooking spray or you can bake.
  • If baking, preheat to 350°F.
  • Bake for 10 minutes, then flip them over and bake for another 5 or so.
  • Just microwave the sauce and there you go!
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