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biodynamic eggplant from inverleigh
and broccolini in veg boxes this week
biodynamic eggplant from inverleigh
and broccolini in veg boxes this week
Oven-Crusted Eggplant and Fennel Parmesan

Oven-Crusted Eggplant and Fennel Parmesan

3 large egg whites
1 Tbsp olive oil
1 cup Italian-style fine dried bread crumbs
1 1/2 tsp fennel seed, crushed
1 eggplant
1 head fennel
3/4 cup shredded parmesan cheese
1 3/4 cups canned fat-free tomato pasta sauce
1/4 cup dry red wine
Salt and pepper

In a bowl, beat egg whites and oil to blend. In another bowl, mix crumbs and fennel seed.

Rinse eggplant; trim and discard ends. Cut eggplant crosswise into 1/3" thick slices. Trim stalks from fennel head; rinse and reserve 1/4 cup feathery green leaves. Trim and discard fennel root end, bruised areas, and coarse fibers. Rinse fennel and cut crosswise into 1/4" thick slices.

Dip eggplant in egg mixture, lift out, drain briefly, and coat with crumb mixture. Arrange slices in a single layer on a 12"x15" baking sheet. Mix fennel, 1/2 at a time, with egg mixture. Lift out with a slotted spoon, drain briefly, then add to the crumb mixture. Mix and lift from crumbs. Spread pieces in a single layer on another 12"x15" baking sheet.

Bake in a 450°F oven until vegetables are well browned and eggplant is soft when pressed, 15 to 20 minutes; if using 1 oven, switch pan positions after 7 to 9 minutes. Remove fennel from the oven and discard any scorched crumbs. Sprinkle eggplant with 1/2 the cheese. Bake until the cheese is lightly browned, 3 to 4 minutes more.

Meanwhile, in a 1-2 quart pan over medium-high heat, stir pasta sauce and wine until boiling, 2 to 4 minutes.

Arrange equal amounts of eggplant and fennel on warm dinner plates; garnish with fennel leaves. Sprinkle it with remaining cheese. Spoon sauce onto plates; add salt and pepper to taste.

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