Directions
- 1Roast the eggplants in the oven until soft.
- 2Peel and scoop the flesh of the eggplants, leaving a 1/2 inch border.
- 3Dredge the eggplant halves in flour.
- 4Dip the eggplant halves in beaten eggs.
- 5Coat the eggplant halves in breadcrumbs.
- 6Fry the breaded eggplants in hot oil until golden brown and crispy.
- 7In a saucepan, sauté the garlic in oil. Add red pepper flakes and tomato paste.
- 8Stir in cream and simmer until slightly thickened.
- 9Place the fried eggplant on a plate.
- 10Top with vodka sauce, basil leaves, and grated parmesan cheese.
Ingredients
- 2 eggplant
- 1 cup flour
- 2 eggs
- 1 cup breadcrumbs
- 3 cloves garlic
- 1 pinch red pepper flakes
- 1 tube tomato paste
- 1 cup cream
- 1 cup oil
- 2 basil leaves
- 1 handful parmesan cheese
Equipment
ovenbaking sheetknifeforkplatebowlfrying pantongsspoon
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