July | 2018 | Chef Elham Cooks

2 Comments July 10, 2018 Chef Elham

Eggplant Parmesan Crisps

My inspiration for this recipe came from a Martha Stewart original. Except hers took 5,043 steps including growing your own tomatoes and eggplants, and probably making your own compost and generating your own heat. Whatever Martha!* So I just took the fried eggplant rounds from that recipe and made it into this beautiful appetizer.

The good news: this is an appetizer that is delicious and is sure to impress your guests, especially the vegetarians in the group.

The bad news: it needs to be assembled at the last minute. See below for do ahead tips.

*Write a comment below if you remember the show Whatever Martha. It was hilarious.

Makes 20 crisps

6 ounces finely grated Parmigiano Reggiano cheese
1 medium Japanese eggplant, peeled and sliced in ¼ inch slices
Sea salt and freshly ground pepper
¼ cup flour
1 egg, beaten
1-2 cups panko bread crumbs
¼ cup olive oil
½ cup Marinara sauce – use your favorite homemade or store-bought sauce
6 ounces smoked mozzarella cheese, shredded
2 tablespoons chopped chives for garnish

Place a rack in the middle of the oven and preheat to 300 degrees.

For the parmesan crisps, using a tablespoon measure, place cheese in mounds onto a nonstick silicone pad or greased parchment paper-lined cookie sheet. Flatten the mounds with the back of a spoon, making sure they are at least 4″ apart. Bake for 5 to 6 minutes or until golden. Set aside. Turn up the oven to 375 degrees.

Generously season the eggplant slices with salt and pepper on both sides. Dredge the slices in the flour, tapping off excess, then dip in the beaten egg, and finally in the panko to coat on all sides.

In a medium non-stick pan, heat ½ of the oil. Working in batches, fry the eggplant until golden brown on both sides. Add more oil if necessary as you start each batch. Drain the eggplant on paper towels.

Place all the eggplant slices on a sheet pan. Add about ½ teaspoon of tomato sauce on top of each slice, and top with a small amount of mozzarella cheese. Place in oven until the cheese melts, about 3 minutes. Let cool for 3-5 minutes.

To assemble, carefully place each eggplant stack on top of a parmesan crisp and garnish with chopped chives. Serve warm or at room temperature.

Variations:

Use regular mozzarella cheese if you don’t like smoked.
Use zucchini, or any other squash instead of eggplants.
How about pesto sauce instead of Marinara?
Feel free to add your suggestions in the comment section below.
For a lighter version, grill the eggplant rounds with a little olive oil instead of breading and frying them.

Do Ahead:

You can make the parmesan crisps and the fried eggplants 4-6 hours ahead of time. Leave at room temperature.
Although not ideal, you can make the eggplant stacks with the cheese and sauce, but don’t fully assemble them until ready to serve. This may make the eggplants soggy. But if you absolutely need to, go for it.

Questions? Ask me in the comment section below.

Serves 4

2 medium russet potatoes, peeled

4 filet mignon steak, 4 oz each

3 tablespoons olive oil – 1 1/2 tablespoon for the marinate and 1 1/2 for searing

2 tablespoons balsamic vinegar

1/2 cup half and half

2 tablespoons butter

4 tablespoons (1/4 cup) blue cheese – I used Point Reyes blue cheese because I love the creamy texture and the potent tangy flavor for this dish

Sea salt and freshly ground pepper to taste

Chives and balsamic glaze for garnish

Cut the potatoes in thirds and cook in boiling water until soft, about 10 minutes.

Meanwhile, marinade the filets with 1 1/2 tablespoons of olive oil and the balsamic vinegar. Sprinkle with sea salt and freshly ground pepper on all sides – top, bottom, and sides.

For best presentation, shape the filets into rounds and secure with toothpicks.

Once the potatoes are cooked, add butter, half and half, and salt. Mash to your desired consistency. I actually prefer mine a little lumpy.

Keep warm. until steak is ready.

NOTE: I like using my cast iron pan because it can withstand high heat which is great for searing. If you don’t have one, you can use whatever pan you have on hand. Then tomorrow, go buy at least one cast iron pan!

Heat your pan on medium-high heat. Once hot, add the other 1 1/2 tablespoon olive oil. Add the filets and sear until brown on each side, including sides. Or until the internal temperature reads 135 degrees F. Your steaks will still be red in the middle.