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1
For the eggplant: Slice the eggplant in half lengthwise, and then into 1/4-inch half-moon slices.
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2
Put on a cookie sheet lined with paper towels and sprinkle with salt.
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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.
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4
Take three plates and fill one with the flour, one with the beaten eggs and the third with the breadcrumbs.
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5
Dry the eggplant slices with the paper towels.
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6
Then coat each slice in the flour, then the eggs and finishing with the breadcrumbs.
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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.
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8
Coat a large nonstick skillet over medium heat with enough vegetable oil for shallow frying.
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9
Fry the eggplant slices in batches until golden brown, about 3 minutes on each side.
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10
Remove from the oil and drain on paper towels.
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11
Season with salt and pepper as soon as soon as they come out.
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12
Allow to cool completely.
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13
For the tomato concasse: In a saute pan, heat the olive oil over medium heat.
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14
Add the onions, oregano and chile flakes if using, and cook until translucent, about 3 minutes.
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15
Add the garlic and cook for another minute.
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16
Add the tomatoes, lower the heat and simmer until the sauce is thick and chunky, about 10 minutes.
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17
Cool completely.
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18
For the empanadas: Preheat the oven to 375 degrees F. 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.
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19
Place 1 slice eggplant in the middle of the dough round.
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20
Top with a tablespoon of tomato concasse, followed by a piece of the mozzarella cheese.
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21
Fold the dough over and seal using the back of a fork.
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22
Whisk the egg with a little water and brush the empanadas.
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23
Sprinkle a little dried oregano and the Parmesan on the tops.
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24
Bake until golden, about 15 minutes.
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25
Puree the remaining tomato concasse; that'll be your dipping sauce for the empanadas.
