Eggplant Parm Empanadas
Serves: 5
Hosea Feil
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
41
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
All-Purpose Flour4 large
Egg (beaten)1 cup
Breadcrumbs (dry)2 tbsps
Olive Oil3 cloves
Garlic (minced)1 large
Egg1 cup
Grated ParmesanDirections:
1
For the eggplant: Slice the eggplant in half lengthwise, and then into 1/4-inch half-moon slices
2
Put on a cookie sheet lined with paper towels and sprinkle with salt
3
Allow the salt to extract some of the moisture from the eggplant slices for at least 10 minutes while you prep the rest of your ingredients
4
Take three plates and fill one with the flour, one with the beaten eggs and the third with the breadcrumbs
5
Dry the eggplant slices with the paper towels
6
Then coat each slice in the flour, then the eggs and finishing with the breadcrumbs
7
Allow these slices to rest for a minute; this will make the coating stick a little better and dry out to make a crispier crunch
8
Coat a large nonstick skillet over medium heat with enough vegetable oil for shallow frying
9
Fry the eggplant slices in batches until golden brown, about 3 minutes on each side
10
Remove from the oil and drain on paper towels
11
Season with salt and pepper as soon as soon as they come out
12
Allow to cool completely
13
For the tomato concasse: In a saute pan, heat the olive oil over medium heat
14
Add the onions, oregano and chile flakes if using, and cook until translucent, about 3 minutes
15
Add the garlic and cook for another minute
16
Add the tomatoes, lower the heat and simmer until the sauce is thick and chunky, about 10 minutes
17
Cool completely
18
For the empanadas: Preheat the oven to 375 degrees F
19
Roll out each sheet of puff pastry dough to a 12-by-12-inch square and cut four 6-inch rounds out of each sheet
20
Place 1 slice eggplant in the middle of the dough round
21
Top with a tablespoon of tomato concasse, followed by a piece of the mozzarella cheese
22
Fold the dough over and seal using the back of a fork
23
Whisk the egg with a little water and brush the empanadas
24
Sprinkle a little dried oregano and the Parmesan on the tops
25
Bake until golden, about 15 minutes
26
Puree the remaining tomato concasse; that'll be your dipping sauce for the empanadas