Cornmeal-Parmesan-Crusted Eggplant W/ Roasted Veget

Name: Cornmeal-Parmesan-Crusted Eggplant W/ Roasted Vegetable Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 eggplant (yield 8 1/4-in slices); 1 cup cornmeal; 2 tablespoons grated parmesan cheese; ¼ teaspoon curry powder; 6 tablespoons whole wheat flour; ⅛ teaspoon curry powder; 2 egg whites; 2 tablespoons light soy sauce; ¼ teaspoon curry powder; 13 grape tomatoes; 1 vidalia onion, sliced into thick rings; ¼ teaspoon curry powder; ¼ teaspoon cayenne pepper; 1 red bell pepper; 1 green bell pepper; 14-½ teaspoon cayenne pepper

Servings: persons

12 eggplant (yield 8 1/4-in slices)
1 cup cornmeal
2 tablespoons grated parmesan cheese
¼ teaspoon curry powder
6 tablespoons whole wheat flour
⅛ teaspoon curry powder
2 egg whites
2 tablespoons light soy sauce
¼ teaspoon curry powder
13 grape tomatoes
1 vidalia onion, sliced into thick rings
¼ teaspoon curry powder
¼ teaspoon cayenne pepper
1 red bell pepper
1 green bell pepper
14-½ teaspoon cayenne pepper

1
["Place tomatoes, onion (seasoned with 1/4 tsp, each, curry and cayenne), peppers in a preheated 450F oven.", "Roast for 20 minutes or until charred to the amount desired.", "Meanwhile, get 3 shallow, wide-rimmed bowls or plates.", "Place flour, and 1/8 tsp curry in one and mix.", "Place egg whites, soy sauce, and 1/4 tsp curry in another and whisk to combine until mixed and foamy.", "Place cornmeal, parm, and 1/4 tsp curry in the last and mix.", "**LET'S PLAY ""Wet Hand, Dry Hand""**.", "With your ""dry hand,"" place eggplant slice in flour mix and coat both sides.", "Tap the excess.", "Place in the egg bowl.", "With your other hand (your ""wet hand""), coat both sides with the egg wash and place in cornmeal plate.", "With ""dry hand,"" sprinkle cornmeal entirely over eggplant.", "Flip with ""wet hand"" (this is fun, isn't it?", ";) and sprinkle again with ""dry hand"".", "Pick up with wet hand, tap the excess, and set aside.", "Repeat until all slices are coated.", "***SAUCE***.", "After cooled, place all veggies in food processor or blender with 1/4-1/2 tsp cayenne and whiz.", "That's it!", "***COOKING***.", "You can pan-fry in a nonstick with cooking spray or you can bake.", "If baking, preheat to 350F.", "Bake for 10 minutes, then flip them over and bake for another 5 or so.", "Just microwave the sauce and there you go!"]

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 eggplant (yield 8 1/4-in slices), 1 cup cornmeal, 2 tablespoons grated parmesan cheese, ¼ teaspoon curry powder, and more.

Yes, Cornmeal-Parmesan-Crusted Eggplant W/ Roasted Vegetable Puree falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cornmeal-Parmesan-Crusted Eggplant W/ Roasted Vegetable Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions