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Eggplant Parmesan
(serves 4)
INGREDIENTS
2 Cups Hook to Cook Vegetable Coating
½ Cup Hook to Cook Pre-Dip*
1 Cup water
½ Cup flour
1 jar Marinara sauce
¼ teaspoon garlic
¼ teaspoon Italian seasoning
¼ Cup red wine
1- 8 oz. package shredded parmesan cheese
1 eggplant cut into ¼” slices
Oil for frying
Pre-heat oven to 350 degrees
METHOD
Pour marinara sauce into saucepan and heat on medium. Add red wine, garlic, and Italian seasoning to the marinara sauce. Mix together and heat until bubbling. Turn heat to low and keep warm.
Put ½ cup flour into medium size paper bag. Place 4 slices of eggplant in the bag at a time and shake to coat. Shake off excess flour and continue until all slices are coated with flour.
In medium size shallow dish, mix Pre-Dip and water until smooth with a whisk. Coat each slice with Pre-Dip making sure all dry surfaces are coated.
In another medium size bowl add the Hook to Cook Coating. Evenly coat each slice.
In large skillet, heat oil and fry slices until lightly golden brown. Drain on paper towel and transfer to cookie sheet. Cover each slice with marinara sauce and parmesan cheese. Cook in oven until cheese is bubbling then broil until golden brown.
*Hook to Cook Pre-Dip when mixed as directed makes a superior adhesion batter forming an intermediate binding layer that produces a healthier entrée by preventing oil/fat absorption. Pre-Dip also seals in juices/moisture and nutrients, increases adhesion, crispness and prevents blow off during frying. Pre-Dip will also help food stay crisp longer when kept warm or on the table, and with its superb blend of flour and spice will enhance the flavors of any additional coatings giving you the results of a professional chef. Pre-Dip is highly recommended to be used with all Hook to Cook Premium Coatings.
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