Crispy Eggplant Fritters With Smoked Mozzarella Recipes

EGGPLANT FRITTERS

Steps:

• Place eggplant slices in a colander and sprinkle lightly with salt. Set aside.
• Combine almond meal, Parmesan cheese, and sesame seeds in a bowl. Season with salt and pepper. Place beaten eggs in another bowl. Gently pat eggplant slices dry and dip first in eggs, shaking off excess, and then into almond meal mixture. Place breaded eggplant on a plate near the cooking area.
• Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
• Heat oil in a skillet over medium heat. Add eggplant slices to the hot skillet and cook in batches, turning occasionally until golden on both sides, about 5 minutes per batch. Place cooked eggplant on the prepared baking sheet and keep warm in the preheated oven.

CRISPY EGGPLANT FRITTERS WITH SMOKED MOZZARELLA

Steps:

• Preheat oven to 350 degrees. Cut eggplants crosswise into 1/2 inch thick slices. Place on layers of paper towels. Sprinkle with 1 tsp. salt; let stand 30 minutes. Brush 2 large baking sheets with oil. Pat eggplant dry; arrange in a single layer on prepared sheets. Brush lightly with oil. Bake until eggplant is tender and dry, about 1 hour. Cool slightly; chop coarsely. Whisk 1 egg, grated Parmesan cheese, 1/4 cup breadcrumbs, parsley, thyme, 1/4 tsp. pepper, and 1/4 tsp salt in a medium bowl. Stir in chopped eggplant (mixture will be soft). Spread 1 cup breadcrumbs on a plate. Whisk 1 egg and flour in another bowl. Press and shape eggplant mixture into 1 1/4 inch diameter balls. Press 1 piece of smoked mozzarella into center of each ball, making sure eggplant mixture covers cheese. Dip balls, one at a time, into egg batter; roll in breadcrumbs to coat. Pour enough oil into a large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add balls to skillet, saute until browned, turning often, about 4 minutes. Using slotted spoon, transfer to paper towels to drain. Sprinkle with salt and serve.

EGGPLANT PARMESAN WITH FRESH BASIL AND SMOKED MOZZARELLA

Steps:

• Line a plate with a paper towel; place a layer of 2 or 3 slices of eggplant onto the towel. Sprinkle eggplant with sea salt. Repeat layers of eggplant sprinkled with salt until all eggplant slices are stacked. Place 2 paper towels onto the stack and place a plate on top of the towels. Lay a heavy book or can of food onto the plate to squeeze out moisture. Allow to drip for 20 minutes to 2 hours. Rinse and pat dry.
• Beat eggs with milk in a shallow bowl. Place bread crumbs into a separate bowl. Dip eggplant slices in the egg mixture and gently press into the crumbs to coat; set aside.
• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Heat olive oil in a large skillet over medium-high heat; fry eggplant slices in the hot oil in small batches until golden brown, about 1 to 2 minutes per side. Drain on paper towels.
• Pour about 1/4 cup of marinara sauce into the bottom of the prepared baking dish and arrange a layer of eggplant slices to cover the sauce. Scatter basil and a few slices of smoked mozzarella cheese over eggplant; repeat layers, ending with a layer of sauce on top. Sprinkle Parmesan cheese over the top.
• Bake in the preheated oven until heated through and the cheese has melted, about 15 minutes. Serve immediately.