Tag: eggplant

Eggplant, recipe

Breaded Eggplant Cutlets

Author Notes: With a crispy crust and juicy center, these cutlets are just as addictive as their chicken counterparts. Eat with a couple of sides (like sautéed greens and potato salad). Turn into a sandwich. Chop up and add to a salad. Cover in tomato sauce and mozzarella and broil until bubbly. Dip in ranch dressing like an oversized nugget. You can’t go wrong. —Emma Laperruque

Serves: 2
Prep time: 1 hrs 30 min
Cook time: 30 min

Ingredients

1 large eggplant

1/4 teaspoon kosher salt, plus, to taste

1/3 cup all-purpose flour

2 large eggs

1 ounce Parmesan (ungrated)

1 cup panko

1 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon hot paprika

1/3 cup canola oil

1/3 cup extra-virgin olive oil

Directions

  1. Cut off the top of the eggplant. Use a peeler to remove the skin. Cut lengthwise into ½-inch thick slices. Sprinkle both sides of each eggplant slice with salt. Line a rimmed sheet pan with paper or kitchen towels. Add the eggplant slices in a single layer. Top with another layer of kitchen or paper towels. Set another sheet pan on top. Let the eggplant slices hang out (aka, drain their excess water) for 30 to 60 minutes; the full hour is preferable, but not necessary if you’re pressed for time.
  2. Meanwhile, prepare the dredging station: Add the flour to a shallow bowl or rimmed plate; season with a pinch of salt. Add the eggs to a shallow bowl; season with a pinch of salt and whisk with a fork until smooth. Add the Parmesan to a food processor and process until a fine meal forms. Add the panko, black pepper, dried oregano, garlic powder, onion powder, hot paprika, and 1/4 teaspoon salt to the food processor, then pulse until combined. Try a bit and adjust the seasoning to taste.
  3. Combine the oils in a large cast-iron skillet. Set on the stove over medium-high heat.
  4. While the oil is heating up, bread the eggplant slices: Dry each one with a paper or kitchen towel. Dredge both sides in flour, then egg, then seasoned panko. Set on a separate plate.
  5. To test if the oil is hot enough, add a panko crumb to the pan. It should immediately sizzle—not sink to the bottom, not burn. When it’s hot enough, add a couple breaded eggplant slices (don’t overcrowd or they won’t brown properly). Cook for 2 to 3 minutes per side, or until deeply golden brown.
  6. Transfer the just-fried eggplant to a paper towel–lined plate to sop up any extra grease, then transfer to a wire rack to stay crispy.
  7. Fry the remaining eggplant slices in the same way. These are best served hot.

Thank you for reading 🙂

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2 Comments

Categories: Recipes

Tags:

Air Fryer Eggplant Fries/Recipe Share

Eggplant-Fries_EXPS_SDAS17_227095_C04_06_8b

Air Fryer Eggplant Fries

Ingredients

  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup toasted wheat germ
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon garlic salt
  • 1 medium eggplant (about 1-1/4 pounds)
  • Cooking spray
  • 1 cup meatless pasta sauce, warmed

Directions

  • Preheat air fryer to 400°. In a shallow bowl, whisk eggs. In another shallow bowl, mix cheese, wheat germ and seasonings.
  • Trim ends of eggplant; cut eggplant lengthwise into 1/2-in.-thick slices. Cut slices lengthwise into 1/2-in. strips. Dip eggplant in eggs, then coat with cheese mixture.
  • Spritz eggplant and air fryer basket with cooking spray. Working in batches if needed, place eggplant in a single layer in air fryer basket and cook until golden brown, 5-7 minutes. Turn eggplant; spritz with additional cooking spray. Continue cooking until golden brown, 4-5 minutes. Serve immediately with pasta dipping sauce.
Test Kitchen tip

  • In our testing, we have found cook times vary dramatically between brands of air fryers. As a result, we have given wider than normal ranges on suggested cook times. Begin checking at the first time listed and adjust as needed.

Thank you for reading 🙂

5 Comments

Categories: Recipes

Tags:

Veggies that Make Fries/Recipe Share

5 Veggies That Make Awesome Fries

Recipe posted in: Healthy Sides & Snacks

veggie french fries

Losing weight doesn’t have to mean losing out! On Nutrisystem, you can enjoy all your favorite snack-time staples made healthier (and in portions that make sense!). Don’t believe us? Click here to check out the amazing options available to you in our round up of the Top 20 Snacks and Sweets from Nutrisystem >.

Plus, you can find healthier ways to prepare your favorite snack-time guilty pleasures. For example, if you’re a big chips buff, try your hand at making some crispy, crunchy veggie chips (Click here for 6 Veggies That Make Ridiculously Good Chips >). Or, if you’re more of a sweets-lover, find healthier spins on your favorite treats. Click here for 30 Favorite Healthy Dessert Recipes you can indulge in, guilt-free, while you’re on Nutrisystem.

And, for those of you who just need to satisfy your fry fix, try these tasty takes on a crunchy snack-time staple that goes light on fat and calories, but doesn’t spare the flavor:

1. Zucchini Fries
Ingredients:
4 small or 3 medium zucchini, sliced into fry-like strips
Zero-calorie cooking spray
1/2 cup grated Parmesan cheese
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon dried oregano
Salt and pepper, to taste

Directions:
1. Preheat oven to 350 degrees F.
2. Spray a cooling rack with cooking spray, place it on a baking sheet and set aside.
3. Combine cheese and spices in a medium bowl.
4. Spray each zucchini fry with cooking spray, then dip into cheese and seasoning mixture.
5. Spread zucchini fries across cooling rack on baking sheet and bake until tender (about 15-20 minutes).
6. If you prefer your fries crispier, broil for an additional two minutes.
7. Serve immediately.

Counts As:
1 cup of zucchini fries counts as 1 Vegetable and 2 Extras

2. Eggplant Fries
Delicious meets healthy with these eggplant fries that are as simple to make as they are tasty!

3. Carrot Fries
Ingredients:
1 1/2 lbs. peeled carrots, sliced into fry-like strips
Zero-calorie cooking spray
1 Tbsp. fresh rosemary, minced
Salt and pepper, to taste

Directions:
1. Preheat oven to 425°F.
2. Spray carrots with cooking spray then toss with rosemary, salt and pepper.
3. Spread carrots a sprayed baking sheet and bake for about 20 minutes or until crispy, flipping frequently.

Counts As:
1 cup of carrot fries counts as 1 Vegetable

It’s Simple: Eat These 5 Foods, Lose Weight

 

4. Sweet Potato Fries
Ingredients:
2 medium sized sweet potatoes
Zero-calorie cooking spray
Cinnamon

Directions:
1. Preheat oven to 450 degrees F.
2. Slice sweet potatoes into long, fry-like strips, spray with cooking spray then sprinkle with cinnamon or salt and pepper.
3. Bake until fries are tender (about 20 minutes). Turn fries occasionally.

 

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5. String Bean Fries
Ingredients:
1 lb. fresh green beans, trimmed
Zero-calorie cooking spray
½ cup grated Parmesan cheese
½ tsp. garlic powder
Salt and pepper, to taste

Directions:
1. Preheat oven to 375° F. Line a baking sheet with foil and spray with cooking spray.
2. Mix together cheese, garlic powder, salt and pepper.
3. Spray green beans with cooking spray then dip them in cheese mixture or toss to coat.
4. Add green beans to baking sheet and bake until crisp (about 10 to 15 minutes).
5. Cool slightly before serving.

Counts As:
1 cup of string bean fries counts as 1 Vegetable and 2 Extras

Thank you for reading 🙂

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