ASIAN EGGPLANT WITH MOZZARELLA CHEESE

ASIAN EGGPLANT WITH MOZZARELLA CHEESE image

Yield 8 SERVINGS

Number Of Ingredients 14

1 Large Eggplant
2 Large Eggs, beaten
Coating:
1 1/2 Cups Panko (Asian bread crumbs)
1 Cup Flour
2 Tablespoons Brown Sugar
1 Teaspoon Pepper
1 Teaspoon Salt
1/2 Teaspoon Ginger (dried)
1/2 Teaspoon Garlic Powder
1 Tablespoon Orange Zest
1/2 Cup Canola Oil
8 Ounces Part Skim Milk Mozzarella Cheese, chopped into 1/4 dice
Salt, to taste

Steps:

1. Preheat the oven to 375 degrees. Have a large cookie sheet ready. 2. Peel the eggplant skin leaving a 1 inch strip of skin between each peel. Cut the eggplant into 1/2" round slices. On a paper towel line the slices in a single layer and top with another layer of paper towel. Press the paper towel into the eggplant to remove any excess moisture and bitterness. Let sit for 15 minutes on the paper towel. 3. In a large bowl beat the eggs. 4. In another large bowl combine all the ingredients for the coating with a fork. 5. Dip each dried eggplant slice first into the egg and then coat with the blended panko crumbs. Use your fingers to press the crumbs into the eggplant for a nice crispy crust. Set the coated eggplant on one side of the cookie sheet ready to fry. 6. Heat a 12 inch fry pan with the canola oil on high heat. Add the coated eggplant in ONE layer, not overcrowding. Lower the heat to medium and fry each side until golden brown. Place in a single layer on the same cookie sheet used above (just use the other side of the pan). 7. Immediately salt the fried eggplant on the cookie sheet after frying. TOP with the chopped mozzarella cheese. 8. Bake for 15 minutes JUST until the cheese melts. Serve hot or at room temperature