Updated: Apr 27
I was playing with the idea for a new way to serve eggplant parm and I came up with this recipe.
2 large eggplants cut into 1/4 slices
3/4 cup of unbleached flour
3/4 cup of cornmeal
2 teaspoon dill
2 teaspoons ground yellow mustard
2 teaspoon ground cumin
1 teaspoon salt
1 teaspoon of fresh ground black pepper
8 oz mozzarella, fresh sliced in 1/4 slices
Cayenne pepper (optional)
Rancho Salsa: see salsas posted on July 27th, 2010
Place sliced eggplants in a colander and sprinkle salt over slices and let sit for about an hour. You want to draw some of the water out.
In three small bowls place the following
Bowl one: The flour
Bowl two: The eggs, whisked
Bowl three: Cornmeal, salt, pepper, cumin, mustard & dill
Next dredge the eggplant slices in the flour, then the egg, and finally in the cornmeal mixture and place on a parchment-lined cookie sheet.
Preheat oven to 425 degrees.
In a skillet over medium-high heat place your oil of choice, about a 1/8 cover the bottom of the skillet. Fry each slice on each side for about 1 1/2 or until golden brown. Place on a wire rack when done. Once all the eggplant is fried up it is now time to start the assembling of the eggplant towers. Place one slice on a parchment-lined cookie sheet, next place a slice of mozzarella on top, followed by another slice of eggplant, then mozzarella, and then finally another slice of eggplant. Repeat with the rest of the eggplant until done.
Now place the eggplant towers into the oven and bake until the cheese starts to melt about 2 to 3 minutes.
To Plate, place a tower in the middle of the plate and top with the Rancho salsa.