Eggplant And Artichoke Napoletana Recipe

Name: Eggplant And Artichoke Napoletana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the artichoke filling:; 3 tablespoons extra virgin olive oil; 1 cup finely chopped onion; 2 garlic cloves, minced; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; A few dashed fresh black pepper; 8 plum tomatoes, diced; 2 cups coarsely chopped artichoke hearts; (if using canned, be sure to wash off any seasoning); 1/2 cup thinly sliced, pitted kalamata olives; 1/4 cup capers, drained; 1/4 cup chopped fresh basil; For the eggplant slices:; 1 cup water; 1 tablespoon cornstarch; 1 cup all purpose flour; 1 cup panko; 1/4 teaspoon dried thyme; 1/4 teaspoon dried oregano; A few dashes fresh black pepper; 1/2 teaspoon salt; 1 large eggplant, sliced 1/4 inch thick; Oil for frying

Servings: persons

For the artichoke filling:
3 tablespoons extra virgin olive oil
1 cup finely chopped onion
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon salt
A few dashed fresh black pepper
8 plum tomatoes, diced
2 cups coarsely chopped artichoke hearts
(if using canned, be sure to wash off any seasoning)
1/2 cup thinly sliced, pitted kalamata olives
1/4 cup capers, drained
1/4 cup chopped fresh basil
For the eggplant slices:
1 cup water
1 tablespoon cornstarch
1 cup all purpose flour
1 cup panko
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
A few dashes fresh black pepper
1/2 teaspoon salt
1 large eggplant, sliced 1/4 inch thick
Oil for frying

1
Prepare artichokes:
2
In a large skillet over medium heat saute the onions in the oil until translucent-about 3 minutes. Add the garlic and cook 1 minute more. Add the thyme, salt, pepper, and tomatoes and cook until the tomatoes have broken down and released their juices, about 5 minutes. Add the artichoke hearts, olives, and capers, simmer for 10 minutes. Add the basil and cook 1 minute more. Cover to keep warm.
3
Prepare the eggplant:
4
Have ready a flattened paper bag or paper towels to drain the oil. In a broad bowl whisk the cornstarch with the water until dissolved. Fill a dinner plate with the flour. Onto another plate sift together the bread crumbs, spices, salt, and pepper. Line up the dishes as follows: flour, cornstarch mixture, panko. Heat a little over 1/4 inch of oil in a heavy bottomed skillet over moderate heat. Dip an eggplant slice in the flour, then in the cornstarch mixture and then in the breadcrumbs, flipping to coat. When you have dipped four slices use tongs to place them in the oil and cook until lightly browned, about 3 minutes. Flip over and cook 1-2 minutes more. Transfer to the paper to drain and proceed with the remaining eggplant slices.
5
Assemble the layers:
6
Pour some of the sauce you are using onto the plate. Place an eggplant slice on the sauce, then a layer of the artichokes, then an eggplant slice, then another layer of the artichokes. Add one final eggplant slice and top with sauce.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 24 ingredients. The key ingredients include: For the artichoke filling:, 3 tablespoons extra virgin olive oil, 1 cup finely chopped onion, 2 garlic cloves, minced, and more.

Yes, Eggplant And Artichoke Napoletana 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.

Eggplant And Artichoke Napoletana

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