Berinjela crocante empanada com panko

Ingredientes

• 2 globe eggplants, about 2 pounds total, sliced into 1/4- to 1/2-inch thick rounds
• Kosher salt
• 1 cup flour
• Pepper
• 4 eggs
• 4 cups dried breadcrumbs, such as panko
• 1 cup grated Parmesan cheese
• 6 tablespoons olive oil
• homemade tomato sauce, for serving
• fresh mozzarella
• fresh basil (optional)

Modo de preparo

1. 1

   Adjust oven racks to upper- and lower-middle positions, place a rimmed baking sheet on each rack, and heat oven to 425° F. Combine the flour and about 1 teaspoon pepper in a large ziplock bag and shake to combine. Beat the eggs in a shallow dish. Combine the breadcrumbs, 1 cup of the Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper in a second shallow dish. (Alternatively, you can season the eggplant rounds once they are breaded with salt and pepper to taste.)

2. 2

   Working with about 8 eggplant slices at a time, place them in the bag with the flour, seal, and shake until thoroughly coated. Remove the eggplant, shaking off any excess flour, and dip it into the eggs. Remove the eggplant from the eggs, allowing any excess egg to drip off, and coat evenly with the breadcrumbs, pressing them to adhere. Lay the breaded eggplant on a wire rack. Flour, dip in egg, and coat the remaining eggplant in breadcrumbs in the same manner.

3. 3

   Remove the preheated baking sheets from the oven. Pour 3 tablespoons oil onto each sheet, tilting to coat the sheets evenly. Spread the breaded eggplant in a single layer over the hot sheets. Bake until the eggplant is well browned and crisp on the first side, about 15 to 20 minutes. Flip the eggplant slices over. Switch and rotate the baking sheets, and bake until the second side is brown, about another 10 minutes.

4. 4

   Serve with tomato sauce, mozzarella, and basil.