Crispy Eggplant with Meat Ragu

Say you've got a container of Italian meat ragu hiding in the freezer and a craving for pasta but your pantry is bare and you haven't the inclination to make pasta from scratch. Problem solved. Use eggplant instead.

Eggplant is really nature's sponge and when it's grilled or coated in crumbs and fried in just a little bit of fat, it becomes the perfect vehicle for a sauce of any kind. It's one of our favorite ways to enjoy the flavors of Italy and the bowl you're looking at satisfied this hungry munchkin last night. Of course, it could have been better with a ton of melted mozzarella on top, but we were saving calories so we could have another piece of that fabulous kumquat cake from the other day.

You know the most incredible thing? One small eggplant supplies enough goodness for 4 servings with a couple of crispy bits left for the cook. Brilliant, wouldn't you say?

Crispy Eggplant Coins (from JBug’s Kitchen Antics)

1 small eggplant

Kosher salt

1/2 cup all-purpose flour

2 eggs

2 teaspoons hot sauce

1 teaspoon red pepper flakes

1-1/2 cups panko crumbs

Oil for frying

2 cups Meat Sauce

Parmesan cheese & red pepper flakes

Wash and dry eggplant. Cut crosswise into half inch thick slices. Place slices on a board or sheet pan covered with paper towels. Sprinkle both sides of eggplant with salt and cover with another piece of paper towels. Place another sheet pan on top or a cutting board and weigh down with a heavy object – I use a cast iron pan. Allow to sit for 20 to 30 minutes.

Beat eggs together with hot sauce and red pepper flakes. Add a tablespoon of water and beat to combine well. Set aside. Set up a dredging station with flour in one container and panko crumbs in another. After eggplant has sat for 20 minutes, remove from paper towels and dredge in flour, followed by egg wash and finally panko crumbs, pressing crumbs onto eggplant pieces so they adhere. Set aside to dry briefly before frying.

Heat a no stick skillet over medium heat and add just enough oil to cover bottom of pan. Fry half of the eggplant pieces without crowding the pan until browned on both sides – 2 to 3 minutes a side. Remove from pan and place on a wire rack over a sheet pan to drain. Repeat with remaining pieces. Serve with Italian marinara or a meat sauce. Garnish with parmesan cheese and pass the red pepper flakes. Serves 4.

A year ago - Indian Lamb Chops with Curried Cauliflower  

Comments

[Lea]

Brilliant - I say! I adore eggplant!

[June]

Lea - we do too!

[pam]

Beef ragu - yes. Eggplant - no.

[Mary]

This is a lovely recipe and the use of eggplant as a base is genius. This sounds delicious. I hope you have a great day. Blessings...Mary

[June]

Pam - the ragu would be great on a moccasin! LOL

Mary - thank you. Hope you get your oven fixed pdq!

[Lorraine]

I am a big fan of eggplant, but I am the only one. No one else around my house cares for it, but with it topped with your lovely ragu I bet it would be eaten and seconds asked for.

[June]

Lorraine - It certainly does disguise the eggplant, never mind the crispy coating and crumbs. Let me know if it's a hit!