Panko And Beer Battered Eggplant Parmesan Stacks
Serves: 3
Jonathan Flatley
1 January 1970
Based on User reviews:
56
Spice
61
Sweetness
48
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1
Salt1.5 cups
Canola Oil1 tbsp
Olive Oil170 g
Spinach (fresh)1 clove
Garlic1 cup
Panko Bread Crumbs1 cup
Grated Parmesan Cheese1 tbsp
Parsley (chopped fresh)1 cup
Whole Wheat Flour1 tsp
Paprika6 fluid ounces
Beer1 cup
Ricotta CheeseDirections:
1
Place eggplant on paper towels; cover with 1 teaspoon salt
2
Let sit until moisture is drawn out, 10 to 30 minutes
3
Preheat oven to 350 degrees F (175 degrees C)
4
Heat canola oil in a deep fry pan over medium heat
5
Heat olive oil in a skillet over medium heat; add the leek
6
Cook and stir until leek is slightly translucent, about 5 minutes
7
Stir in spinach; cook until slightly wilted, 3 to 5 minutes
8
Add garlic; cook and stir until spinach is fully wilted, about 3 minutes
9
Remove from heat
10
Combine panko, Parmesan cheese, and parsley in a bowl
11
Whisk flour, paprika, salt, and pepper together in a separate bowl; pour in beer
12
Whisk until batter is loose, adding more beer if batter is too thick
13
Dredge eggplant in the batter, allowing excess to run off; coat in panko mixture
14
Drop 1 pinch of panko into the canola oil to test the heat
15
It should bubble up without splattering out
16
Fry battered eggplant for 30 seconds; flip
17
Fry until golden brown, about 30 seconds
18
Place on a paper towel to drain
19
Combine spinach mixture, ricotta cheese, salt, and pepper in a bowl; spread an even amount onto 4 of the fried eggplant slices
20
Sprinkle with mozzarella cheese; cover with a second slice of fried eggplant
21
Top with mozzarella cheese
22
Place onto a baking sheet
23
Bake in the preheated oven until cheese is golden brown, about 10 minutes