Spicy-Parmesan Eggplant fingers. Spicy Eggplant Parmesan. this link is to an external site that may or may not meet accessibility guidelines. Eggplant parmesan is one of those great Italian comfort foods—a layered casserole much like lasagna but with slices of globe eggplant taking the Working one at a time dredge the eggplant slices first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb parmesan cheese mixture. In separate shallow dish, combine egg whites and egg.
Spread remaining sauce over eggplant, sprinkle with remaining Parmesan cheese and Mozzarella cheese. My eggplant parmesan recipe will be the one you use over and over again. As an Amazon Associate I earn from qualifying purchases. You can have Spicy-Parmesan Eggplant fingers using 9 ingredients and 10 steps. Here is how you cook that.
Ingredients of Spicy-Parmesan Eggplant fingers
- Prepare 2 of large eggplants.
- It's 1 tbls of garlic powder.
- It's to taste of Salt.
- It's 1/2 tsp of cayenne pepper.
- You need 1 tbls of lemon juice.
- It's 2 tbls of vegetable oil.
- It's 1/4 cup of grated Parmesan.
- Prepare 1 cup of bread crumbs.
- You need 2 of eggs (egg wash).
Eggplant Parmesan - The Cozy Cook. Thin slices of eggplant are lightly fried in a crispy Parmesan Forget the forks in favor of a finger-friendly recipe for quick and easy Eggplant Parmesan Bites This is a delicious and easy chicken dinner, made in a slow cooker with spicy Moroccan sauce, onions. Dredge each eggplant slice in flour, then in egg mixture and finish in bread crumb mixture, turning to coat evenly and shaking off excess. Dollop remaining ricotta mixture onto eggplant slices.
Spicy-Parmesan Eggplant fingers step by step
- Cut the eggplant as you would for french fries.
- Soak eggplant fingers in salted water for 30 minutes. This step will helps firm up the eggplant’s texture especially during cooking..
- Rinse the eggplant and drain well..
- In a bowl, add the eggplant, cayenne pepper, garlic powder, lemon juice and vegetable oil. Mix well to combine ingredients.
- In a plate, mix parmesan and breadcrumbs until well combined. In a separate bowl, beat the eggs and set aside.
- I cooked the eggplants in an airfryer, but you can achieve the same outcome if you oven grill them..
- Pre-Heat the airfryer at 180 degrees(Celsius) for 3 minutes.
- Dip the fingers in the egg wash and then roll in the breadcrumbs then arrange in the airfryer tray in one layer. Do not overcrowd as this may affect the crispiness of the eggplant fingers. Cook the fingers at 200 degrees (Celsius) for 10-12 minutes or until browned and cooked through..
- Repeat step 8 until all the eggplant fingers are cooked. Allow to cool before serving.
- Serve with a spicy aioli or a dip of your choice..
Place the flour on a plate and beat the egg and egg white in a shallow bowl. Lightly season eggplant slices all over with salt; place in a single layer on several layers of paper towels inside a rimmed baking sheet. Two teaspoons of red pepper flakes give this pasta plenty of kick. Like a chicken cutlet, but eggplant. The crispy coating is extra flavorful, thanks to Parmesan, panko, oregano, garlic.
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