Cornmeal-parmesan-crusted Eggplant W/ Roasted Vegetable Puree

Total Time: 1 hr 30 mins Preparation Time: 40 mins Cook Time: 50 mins

Ingredients

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

Recipe

• 1 place tomatoes, onion (seasoned with 1/4 tsp, each, curry and cayenne), peppers in a preheated 450°f oven.
• 2 roast for 20 minutes or until charred to the amount desired.
• 3 meanwhile, get 3 shallow, wide-rimmed bowls or plates.
• 4 place flour, and 1/8 tsp curry in one and mix.
• 5 place egg whites, soy sauce, and 1/4 tsp curry in another and whisk to combine until mixed and foamy.
• 6 place cornmeal, parm, and 1/4 tsp curry in the last and mix.
• 7 **let's play "wet hand, dry hand"**.
• 8 with your "dry hand," place eggplant slice in flour mix and coat both sides.
• 9 tap the excess.
• 10 place in the egg bowl.
• 11 with your other hand (your "wet hand"), coat both sides with the egg wash and place in cornmeal plate.
• 12 with "dry hand," sprinkle cornmeal entirely over eggplant.
• 13 flip with "wet hand" (this is fun, isn't it?;) and sprinkle again with "dry hand".
• 14 pick up with wet hand, tap the excess, and set aside.
• 15 repeat until all slices are coated.
• 16 ***sauce***.
• 17 after cooled, place all veggies in food processor or blender with 1/4-1/2 tsp cayenne and whiz.
• 18 that's it!
• 19 ***cooking***.
• 20 you can pan-fry in a nonstick with cooking spray or you can bake.
• 21 if baking, preheat to 350°f.
• 22 bake for 10 minutes, then flip them over and bake for another 5 or so.
• 23 just microwave the sauce and there you go!