Text 2584, 94 rader
Skriven 2010-10-08 12:29:00 av Dave Drum (1:124/311)
Ärende: SF Gate 703
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Open-Faced Eggplant Parmesan Sandwiches
 Categories: Vegetables, Sandwiches, Breads, Cheese, Sauces
      Yield: 6 servings
 
MMMMM---------------------------SAUCE--------------------------------
      2 lb Red heirloom tomatoes
      2 tb Olive oil
        pn Red chile flakes
      3 cl Garlic; prrled, lightly
           - crushed
           Salt and pepper
      1    Sprig basil; leaves thin
           - sliced

MMMMM---------------------EGGPLANT PARMESAN--------------------------
           Oil; for frying
      1 c  All-purpose flour
      2 lg Eggs; lightly beaten
      1 c  Dry Italian breadcrumbs
  1 1/2 ts Kosher salt; more to taste
      1 lg Globe eggplant; in 1/2"
           - rounds
      1    Flat loaf of bread; such as
           - Acme herb slab
      8 tb Grated Parmesan cheese
      6 sl (deli) provolone or
           - mozzarella cheese
      3    Sprigs basil; leaves thin
           - sliced
 
  Use a thin loaf such as Acme's herb slab to avoid too much
  bread in your sandwich. Alternatively, use slices of a
  larger round loaf, each topped with one round of eggplant.
  
  For the sauce: Halve the tomatoes horizontally and gently
  remove the seeds and liquid with your finger. Grate the
  flesh of the tomatoes with the large holes of a box grater,
  leaving behind the skins.
  
  In a medium skillet, heat the olive oil, chile flakes and
  garlic until fragrant, about 30 seconds. Add the tomato pulp
  and simmer until most of the water has evaporated, about 10
  minutes. Season the sauce with salt and pepper to taste, and
  add the basil.
  
  For the eggplant Parmesan: Fill a saute pan with about 2
  inches of oil, and bring to 350øF over medium to medium-high
  heat. Preheat the oven to broil and place a rack about 4
  inches from the broiler.
  
  Place the flour, eggs and breadcrumbs in separate shallow
  bowls. Stir the kosher salt into the breadcrumbs. When the
  oil is almost ready, dip each eggplant slice first into the
  flour, then the eggs and then the breadcrumbs, shaking off
  excess with each dip. Fry about 4 slices at a time until
  browned and tender throughout, 3 minutes per side. Remove to
  paper towels to drain and repeat with remaining slices.
  
  Slice the bread lengthwise into 2 thin slabs, and place
  cut-side up on a baking sheet. Drizzle or brush the bread
  lightly with half of the tomato sauce. Layer with the
  eggplant, overlapping slightly. Season with salt and pepper,
  then sprinkle with the Parmesan and add the Provolone cheese
  intermittently (it doesn't have to cover the entire
  surface).
  
  Broil until the cheese browns, about 3 minutes (watch
  carefully).
  
  Cut the sandwiches into 6 servings. Drizzle each with the
  remaining sauce and top with the basil, and serve.
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 20 June 2010
  
  Uncle Dirty Dave's Archives
  
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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