Eggplant "Pizza"
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Eggplant "Pizza"

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 to 4
Author Connie Veneracion

Ingredients

  • 1 eggplant (the large fat kind so you get wide slices)
  • 1/2 cup flour
  • 1 egg beaten
  • 1 cup panko Japanese bread crumbs (don’t know if ordinary bread crumbs will work)
  • salt
  • pepper
  • 1 and 1/2 cups cooking oil for frying
  • 2 to 3 tomatoes
  • 1 cup shredded cheese (we used sharp Cheddar but feel free to use what you’ve got)
  • chopped basil leaves as much or as little as you like

Instructions

  • Place the flour, egg and panko in bowls. Stir 1 tsp. of salt and 1/2 tsp. of pepper into each bowl. Arrange the bowls like an assembly line.
  • Slice the eggplant. One-fourth inch thick works best — if too thin, the eggplant slices turn too soggy; if too thick, they have a tendency to be undercooked by the time the panko is nicely browned and crisp.
  • Dredge each eggplant slice in flour making sure that both sides are coated.
  • Then, dip the floured eggplant slices in the beaten egg — again, making sure that every inch of the surface is coated with egg.
  • Drop the eggplant slices in the bowl of panko, pressing as much bread crumbs that the egg coating will hold.
  • If you want an illustration of the last three steps, see the ebi tempura recipe.
  • Heat the cooking oil. If you have a kitchen thermometer, 350F is ideal. I don’t have one; I just wing it.
  • Fry the eggplant slices, a few pieces at a time to avoid the temperature of the oil from dropping too much. Flip the eggplant slices after a minute or so to brown both sides well.
  • As each batch of eggplant slices cook, scoop them out and drain on a stack of paper towels.
  • lice the tomatoes, about one-fourth inch thick, and sprinkle with salt, pepper and chopped basil.
  • Place a slice of tomato on top of each fried eggplant slice. Smother with shredded cheese. Use a kitchen torch to melt the cheese. Alternatively, put under a very hot broiler for about a minute or two. Sprinkle with more basil and serve the eggplant "pizza".