- Level: Intermediate
- Total: 40 min (includes cooling time)
- Active: 30 min
- Yield: Serves 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 534
- Total Fat
- 30 g
- Saturated Fat
- 7 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 9 g
- Sugar
- 11 g
- Protein
- 18 g
- Cholesterol
- 107 mg
- Sodium
- 834 mg
Ree’s top tip for this dish is to char and peel the eggplant, as it gives the vegetable a delicious smoky flavor. Served with a spicy arrabbiata sauce, it really is the perfect mouthful.
- Level: Intermediate
- Total: 40 min (includes cooling time)
- Active: 30 min
- Yield: Serves 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 534
- Total Fat
- 30 g
- Saturated Fat
- 7 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 9 g
- Sugar
- 11 g
- Protein
- 18 g
- Cholesterol
- 107 mg
- Sodium
- 834 mg
Ingredients
To Serve:
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Directions
- Brush the eggplant lightly with 1 tablespoon olive oil, then char over a gas stove or grill or under a broiler until the skin is black all over. Place in a bowl, then cover to steam the eggplant which makes it easier to peel, about 5 minutes. Remove the eggplant from the bowl and peel the skin, leaving the root end intact. Using the back of a fork, lightly flatten the eggplant to about 1/2 inch in thickness. Set aside on a sheet tray lined with paper towels. Sprinkle both sides with salt and pepper and let rest while you prepare your breading station.
- In a shallow dish or small sheet tray, add the flour and season it with a little salt and pepper. In a second dish, add the eggs. In a third, combine the breadcrumbs, grated Parmesan and a little salt and pepper.
- Heat the remaining 5 tablespoons olive oil in a large skillet over medium heat.
- Pat the eggplant dry, then, holding the root end, dredge it in the flour, shaking off any excess. Next, coat it in the egg, then transfer it to the breadcrumbs and coat well. Gently lower into the hot skillet and cook until golden and crisp, 2 to 3 minutes per side. Transfer to a paper towel-lined tray and blot the top of any excess oil.
- To serve: Transfer to a serving platter, then drizzle with the honey; sprinkle with the sea salt, parsley and crushed red pepper. Serve alongside the arrabbiata sauce and lemon wedges.
