Ingredients
Eggplant Parmesan
1 large egg plant
3/4 cup bread crumbs (for gluten free use all gluten free panko)
3/4 cup panko bread crumbs
1 1/2 cup parmesan cheese grated
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon crushed red pepper
3/4 cup flour seasoned with salt & pepper (or gluten free flour)
2 eggs beaten
olive oil
Basil Dressing
2 cups (about ¼ pound) tightly packed fresh basil leaves, tightly packed
⅓ cup fresh lemon juice
1 tablespoons honey
2 cloves garlic
2 teaspoons Dijon mustard
¾ cup olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Roasted Tomato Dressing
1/4 cup balsamic vinegar
1/4 cup crushed fire roasted tomatoes
2 teaspoons dijon
1 teaspoon honey
2 garlic cloves
Pinch of sea salt, black pepper & crushed red pepper
1 tablespoon Oil & Vinegars Traditional Bruschetta seasoning
1/2 cup extra virgin olive oil
Salad
Fresh Arugula
Shaved Fennel
Slices of Fresh Mozzarella
Slices of fresh tomato
Instructions
Eggplant Parmesan
Slice eggplants 1/4 inch thick & cube
Mix bread crumbs, parmesan cheese, salt, pepper, dried herbs & pepper in shallow bowl.
Have seasoned salt & pepper ready in shallow bowl.
Whisk eggs and have ready in shallow bowl.
You are ready to bread! Dip eggplant cubes in seasoned flour, then egg, then bread crumbs. Place on oiled sheet pan. Repeat with all cubes of eggplant. Drizzle with olive oil and bake at 400* for 10 to 15 minutes until crispy and brown.
Basil Dressing
Place all ingredients in food processor except olive oil. Pulse until it resembles pesto. Slowly incorporate the olive oil. Taste and season if necessary.
Roasted Tomato Dressing
Place all ingredients except olive oil in a blender and blend until well mixed. Slowly drizzle in the olive oil while blender is running. Refrigerate until ready to use.