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Crisp mornings and clear days are bringing the best of early Winter.
Fresh leafy greens, bountiful root vegetables and brassicas.
Crisp mornings and clear days are bringing the best of early Winter. Fresh leafy greens, bountiful root vegetables and brassicas.
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.

from: bostonorganics.grubmarket.com
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