September 30, 2015
If you have leftovers from this dinner
try it as a quick and delicious sandwich for the next day's lunch. Stack everything on ciabatta and spoon the vinaigrette over the top tourism website.
Total Time: 0:30
Prep: 0:20
Level: Moderate
Yield: 4 servings (cost per serving of $2.21)
Ingredients
3 tbsp. olive oil
1 large egg
1 large egg white
? c. all-purpose flour
1 c. panko bread crumbs
? c. grated Parmesan
kosher salt
Pepper
1 medium eggplant
6 plum tomatoes
4 c. baby spinach
2 tbsp. white wine vinegar
? small red onion
4 oz. bocconcini (small fresh mozzarella balls)
? c. torn fresh basil
Directions
Adjust oven racks to lower and middle positions. Heat oven to 450 degrees F. Lightly oil a large rimmed baking sheet. Beat the egg and egg white in a shallow bowl and place the flour in a separate shallow bowl. In a third bowl, combine the panko with the Parmesan, 1 tablespoon oil, and 1/2 teaspoon each salt and pepper online marketing.
Slice the eggplant into 1/2-inch-thick rounds. Dip the rounds in the flour, then the eggs (letting any excess drip off), and finally in the bread crumb mixture, pressing gently to help it adhere; transfer to the prepared baking sheet. Roast on the lower oven rack until the eggplant is golden brown, 20 to 25 minutes.
On a second rimmed baking sheet, toss the tomatoes with 1 tablespoon oil and 1/4 teaspoon each salt and pepper; transfer to the oven and roast on the middle rack for 10 minutes. Remove from the oven, scatter the spinach over the top and toss until beginning to wilt.
While the vegetables are in the oven, in a medium bowl, whisk together the vinegar and remaining tablespoon oil with 1/4 teaspoon each salt and pepper. Add the onion, mozzarella, and basil and toss to combine. Serve the eggplant with the tomatoes and spinach and spoon the vinaigrette over the top.
Tips & Techniques
Switch It Up: Turn this meal into a hearty sandwich. Use sliced mozzarella instead of bocconcini. Pile the eggplant, spinach, tomatoes, and mozzarella on split ciabatta rolls and drizzle with the vinaigrette Enterprise VDI Solution.
Total Time: 0:30
Prep: 0:20
Level: Moderate
Yield: 4 servings (cost per serving of $2.21)
Ingredients
3 tbsp. olive oil
1 large egg
1 large egg white
? c. all-purpose flour
1 c. panko bread crumbs
? c. grated Parmesan
kosher salt
Pepper
1 medium eggplant
6 plum tomatoes
4 c. baby spinach
2 tbsp. white wine vinegar
? small red onion
4 oz. bocconcini (small fresh mozzarella balls)
? c. torn fresh basil
Directions
Adjust oven racks to lower and middle positions. Heat oven to 450 degrees F. Lightly oil a large rimmed baking sheet. Beat the egg and egg white in a shallow bowl and place the flour in a separate shallow bowl. In a third bowl, combine the panko with the Parmesan, 1 tablespoon oil, and 1/2 teaspoon each salt and pepper online marketing.
Slice the eggplant into 1/2-inch-thick rounds. Dip the rounds in the flour, then the eggs (letting any excess drip off), and finally in the bread crumb mixture, pressing gently to help it adhere; transfer to the prepared baking sheet. Roast on the lower oven rack until the eggplant is golden brown, 20 to 25 minutes.
On a second rimmed baking sheet, toss the tomatoes with 1 tablespoon oil and 1/4 teaspoon each salt and pepper; transfer to the oven and roast on the middle rack for 10 minutes. Remove from the oven, scatter the spinach over the top and toss until beginning to wilt.
While the vegetables are in the oven, in a medium bowl, whisk together the vinegar and remaining tablespoon oil with 1/4 teaspoon each salt and pepper. Add the onion, mozzarella, and basil and toss to combine. Serve the eggplant with the tomatoes and spinach and spoon the vinaigrette over the top.
Tips & Techniques
Switch It Up: Turn this meal into a hearty sandwich. Use sliced mozzarella instead of bocconcini. Pile the eggplant, spinach, tomatoes, and mozzarella on split ciabatta rolls and drizzle with the vinaigrette Enterprise VDI Solution.
Posted by: mylovee at
03:33 AM
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