“F” Is for Eggplant Ribbons Parmesan

Growing up in Buffalo where there was a large Italian-American population, I sometimes get the hankering for red-sauce Sunday dinners.  Baked Ziti!  Chicken Parm! Eggplant Parm!  However, oily, deep-fried and breaded Eggplant Parm? Forgetta ’bout it!  Since I have the new Sur La Table® Vegetable and Fruit Spiral Slicer, I decided to try to make a deconstructed eggplant parmesan with roasted eggplant ribbons instead of the breaded and fried version the original recipe calls for.

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 I envisioned beautiful, luscious, endless ribbons as advertised on the box but after a few cranks, the Sur La Table® Vegetable and Fruit Spiral Slicer blade could not cut through the eggplant.  UGH!  This is totally a “fallen souffle” moment (AKA when an kitchen experiment goes wrong!).  The first issue is that the eggplant skin is a bit tough and waxy so the cuts coming through were jagged.  Additionally, the eggplant has little seeds that was getting caught in the blade.  After about 5 minutes of fiddling, I gave up and just resorted to thinly slicing the eggplant.  The few ribbons that I was able to generate acted as pretty décor to the top of the eggplant parmesan.   Oh well.  I definitely did not get the long beautiful tendrils of eggplant as I planned form the sprializer……

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Decontructed Eggplant Ribbons Parmesan

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients

  • 1 Whole eggplant, thinly sliced about 1 cm
  • 1 cup of ricotta cheese
  • 1 tsp of red pepper flakes
  • 1 clove of minced garlic
  • 1 tsp of minced fresh oregano
  • 2 tbs of olive oil
  • 2 cups of good marinara sauce
  • 4 tbs of pesto
  • 1 tbs of chopped basil
  • ¼ cup of shaved parmesan cheese

Instructions

  1. Heat oven to 400 degrees. 
  2. In cold cast iron skillet, add olive oil, garlic and oregano and warm slowly over low heat.  After about 5 minutes, garlic should be fragrant. 
  3. In a separate cookie sheet, line with paper towels, place eggplant slices on and sprinkle with kosher salt and let stand for 5 minutes. 
  4. Gently paper towel dry the eggplant and absorb as much moisture as possible.
  5. In a baking plan, layer, overlapping the eggplant slices.  Brush olive oil from cast iron skillet onto the eggplant.
  6. Roast eggplant at 400 for 15 minutes until it starts to color. 
  7. Remove from the oven and with a  tablespoon, dollop the ricotta on top of the eggplant creating a polka dot pattern. 
  8. Dollop marinara sauce throughout the eggplant as well.
  9. Dollop pesto throughout the pan.
  10. Sprinkle with parmesan cheese Return to the oven for about another 15 minutes until cheese is melted. 
  11. Remove from oven and and sprinkle basil.  Serve immediately.  
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One Response

  1. […] had the Sur La Table Spiralizer now for about 2 weeks and made coconut curry zucchini noodle soup, eggplant parmesan ribbons, sesame cucumber salad, and roasted beet nachos with goat cheese and […]

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