Razzmatazz Ratatouille With Parmesan Crisps Recipe

Name: Razzmatazz Ratatouille With Parmesan Crisps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -5 tablespoons olive oil; 1 large eggplant, peeled and cut into 1/2-inch cubes; 2 teaspoons kosher salt; 1 large onion, chopped; 5 -6 garlic cloves, minced; ¼ teaspoon hot red pepper flakes; 2 red bell peppers, cut into large pieces; 2 green bell peppers, cut into large pieces; 1 lb vine-ripened tomatoes, seeded and chopped fine; 1 cup canned cooked chickpeas, drained; 1 cup fresh basil, chopped (loosely packed, divided); 1 cup fresh Italian parsley, chopped (loosely packed, divided); fresh ground black pepper; 1 lb parmesan cheese (whole wedge); 1 teaspoon vegetable oil; freshly cracked pepper

Servings: persons

3 -5 tablespoons olive oil
1 large eggplant, peeled and cut into 1/2-inch cubes
2 teaspoons kosher salt
1 large onion, chopped
5 -6 garlic cloves, minced
¼ teaspoon hot red pepper flakes
2 red bell peppers, cut into large pieces
2 green bell peppers, cut into large pieces
1 lb vine-ripened tomatoes, seeded and chopped fine
1 cup canned cooked chickpeas, drained
1 cup fresh basil, chopped (loosely packed, divided)
1 cup fresh Italian parsley, chopped (loosely packed, divided)
fresh ground black pepper
1 lb parmesan cheese (whole wedge)
1 teaspoon vegetable oil
freshly cracked pepper

1
Sprinkle Eggplant pieces lightly with salt and pepper.
2
Allow to rest salted in a colander for about a half hour.
3
In a large deep sided frying pan heat 1 to 1 1/2 tablespoons oil until hot.
4
Cook half the eggplant in the hot oil until lightly browned on all sides, transfer to a dish to reserve and repeat with the other half of the eggplant and reserve that on the side as well.
5
In the same frying pan, heat another tablespoon of olive oil and add the onion, garlic, pepper sand red pepper flakes.
6
Sautee till slightly softened but not limp.
7
Add the eggplant back to the pan and then add the chick peas, tomatoes and half of the basil and parsley.
8
Cook on low until vegetables are softened and sauce has thickened somewhat.
9
Adjust seasonings with salt and pepper to taste.
10
Parmesan crisp:.
11
Preheat oven to 425 degrees.
12
Grate the parmesan cheese using the large holes of a box grater or using the grater attachment to a food processor.
13
Oil a baking sheet well with vegetable oil (nonstick cooking spray can be substituted or use silpat if you are lucky enough to have it).
14
Pile cheese in cookie sized rounds of about 1-1/2 inch diameter.
15
Sprinkle over with freshly cracked pepper.
16
Bake in oven about 5-7 minutes (keep an eye on it, itll burn fast) until golden brown.
17
Remove from cookie sheet and place on cooling racks.

1534

kcal

Calories

112

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 3 -5 tablespoons olive oil, 1 large eggplant, peeled and cut into 1/2-inch cubes, 2 teaspoons kosher salt, 1 large onion, chopped, and more.

Yes, Razzmatazz Ratatouille With Parmesan Crisps falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Razzmatazz Ratatouille With Parmesan Crisps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions