Eggplant Provolone


I know what you’re thinking “did he mean Parmesan and got his Italian cheeses mixed up” No, I did mean Provolone. Eggplant is such a subtle and delicate fruit (that’s right, it’s not a vegetable) that I find the sharpness of Parmesan too overpowering and the eggplant tends to get lost in the mélange. This recipe features two other great recipes as well. My Gluten-Free Oven Fry Breading and my 10 Minute Marinara. This recipe is lower in fat, gluten-free and diabetic friendly.

PRINT Eggplant Provolone recipe from MS Word

Eggplant Provolone


Yield: 3 servings

1 medium eggplant
1 teaspoon Kosher salt
1 package (10 slices) reduced fat Provolone cheese

Gluten-Free Oven Fry Breading:
6 cups Rice Chex™ cereal
1 cup Egg Beaters™ or equivalent
1/4 cup canola oil
1 teaspoon granulated garlic
1 teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon salt

10 Minute Marinara:
1-15 oz can diced tomatoes w/ peppers and onions
1-12 oz can tomato paste
1.5 cups water
1 cup red wine
4 cloves garlic minced
10 fresh basil leaves (chiffonade)
1 tablespoon sucralose, sugar or stevia equivalent
2 teaspoons salt
1 teaspoon oregano
1 teaspoon E.V.O.O.

Slice eggplant into ½ inch slices, sprinkle both sides lightly with Kosher salt and set skin sides down in a colander for 30 minutes to sweat. This is to remove any bitterness and excess moisture from the eggplant. Pulse cereal in a blender till pulverized, add seasonings and oil and pulse to create oven fry breading. After 30 minutes, lay eggplant slices on a paper towel and cover with another towel and pat dry. Dip slices in Egg Beaters™ and then coat with breading mix and place slices on a pan sprayed cookie sheet in a 400° oven and cook for 30 minutes. Marinara: Sauté garlic in E.V.O.O. for 10 seconds in a heavy 2 quart saucepan, add the remaining marinara ingredients, mix thoroughly with a balloon whip, cover pot and reduce heat to medium. Cook for 8 minutes stirring frequently.
Assemble on plates as shown with sauce/eggplant/sauce/Provolone x3 for each serving.
© 2010 Aron David Bradley
http://www.boomercuisine.com

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