![]() ![]() Coat the eggplant slices in order and arrange on a plate. While the sauce cooks make a breading station (3 sections) for the eggplant: flour, beaten egg, and panko bread crumbs mixed with cheese, corn meal, and fennel.Cook's Note: The mixture should be very thick. Add the roasted tomatoes and stir, then let the sauce thicken 15 minutes, uncovered over medium heat. Cover the pan with a lid and sweat the onions 10 to 15 minutes, until very soft and sweet. Add the onions, garlic, chile pepper, if using, marjoram, salt, and pepper. Meanwhile, heat a little extra-virgin olive oil, 2 turns of the pan, over medium-high heat.Salt the eggplant and drain in colander, 30 minutes.Set aside or prepare the roasted tomatoes.Cut portions with a knife, and lift them out with a wide spatula into warm shallow bowls. ![]()
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