Berinjela empanada crocante assada

Ingredientes

• 2 cups panko breadcrumbs
• 1 1/4-1 1/2 pounds small eggplants (preferably 3-4 inches in diameter)
• 2 large eggs
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper
• Freshly ground black pepper
• 1/2 cup olive oil (or neutral cold-pressed oil such as avocado )
• Fresh basil
• Marinara sauce (for serving (optional))

Modo de preparo

1. 1

   Preheat the oven to 450F, or 425F for a convection oven. Put 2 cups panko breadcrumbs in a pie plate or shallow bowl.

2. 2

   Trim the stem and bottom from 1¼-1½ pounds small eggplants. Peel them, if you like, then slice into ½-inch thick rounds.

3. 3

   In a large bowl, whisk 2 large eggs, 1 teaspoon dried oregano, 1 teaspoon kosher salt, ½ teaspoon crushed red pepper, and a few good grinds of black pepper.

4. 4

   Add a handful of sliced eggplant to the bowl. Toss them in the egg wash until evenly coated, then transfer to the panko and turn them around in the crumbs, lightly patting them to adhere. Transfer to a platter or tray. Repeat the process until all the slices are coated.

5. 5

   When the oven is hot, put a large rimmed baking sheet on the middle rack. Let the empty pan preheat for exactly 10 minutes — this is a key step to the crispy crust. Tip: Use a heavy-gauge, uncoated aluminum sheet pan to resist warping and conduct heat evenly.

6. 6

   Remove the sheet pan from the oven, using oven mitts, and set it on the cooktop or other heat protected surface. Pour ½ cup olive oil over the pan. Arrange the breaded eggplant in one layer.

7. 7

   Bake 10 minutes, then remove the pan from the oven and flip the slices over. Continue baking an additional 10-12 minutes, until the eggplant is golden brown.

8. 8

   Serve the eggplant on a platter with torn basil scattered over the top, with a bowl of marinara sauce alongside for dipping.