No-Bake Eggplant Parmesan

photo(299)Eggplant is one of my favorite vegetables. Whenever I go to a Filipino restaurant anywhere, the first thing on my order list is the eggplant omelet.  If it’s not on their regular menu, I sometimes am able to request the cook to make me one! On occasions where I encounter an Italian restaurant menu, the first thing I look for is eggplant Parmesan.  Almost always, the eggplant Parmesan is baked, but today I thought of preparing a no-bake version of this dish.  The result was as appetizing and filling as the baked version. Essentially, this recipe is a layer of breaded and fried eggplant slices, with the cheese and basil trimmings. Instead of using tomato sauce, I coated the eggplant slices with banana sauce which one can easily pick up from Asian grocery stores.

INGREDIENTS

1 large American eggplant, stem removed and sliced into 1/4 inch rounds

2 eggs, beaten

1/2 cup whole wheat flour

1/2 cup Mozzarella cheese, shredded

1/2 cup Parmesan cheese, grated

1/2 cup Panko breadcrumbs

1/3 cup Banana ketchup /sauce

1/3 cup fresh basil leaves, thinly sliced

4 tbsps Olive oil

Salt and pepper to taste

DIRECTIONS

Coat each side of the eggplant slices with salt and pepper to taste and set aside. Place beaten eggs, flour and breadcrumbs in three separate bowls or plates.  Take one eggplant slice and dip it into the flour, then into the eggs and finally into the breadcrumbs, making sure it is evenly coated on both sides.  Repeat with the rest of the eggplant slices.  Heat 2 tbsps Olive oil in a medium frying pan in medium heat.  Fry the coated eggplant slices in several batches until they turn golden brown and tender. Add the rest of the Olive oil as needed.  Place one cooked eggplant slice in the center of a serving plate, coat the top with banana sauce and add desired amount of Mozzarella cheese.  Place another cooked eggplant slice on top of the first slice, coat with banana sauce and top with Mozzarella cheese.  Place a third cooked eggplant slice on top of the second slice and top with fresh basil leaves and desired amount of Parmesan cheese.  Serve warm.

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