75 minutes
Delightful crispy eggplant rounds topped with a tangy roasted tomato cream sauce and gooey melted cheese.
1. Drain Eggplant
Spread the eggplant slices on a large tea towel, then sprinkle them generously with salt. Let them sit for 30 minutes; this process draws out excess moisture and any bitterness. You'll notice the eggplant will start to sweat and appear wet.
2. Preheat Oven and Prepare Baking Sheet
While the eggplant is draining, preheat your oven to 350°F and brush a rimmed baking sheet with avocado oil. This helps to prevent the eggplant from sticking and ensures even crisping.
3. Prepare Coating Mixture
In the meantime, prepare the coating mixture by combining the crushed pork rinds, Italian seasoning, garlic powder, salt, and black pepper in a shallow bowl.
4. Prepare Egg Wash
In another shallow bowl, whisk together the egg and water to create an egg wash.
5. Rinse and Dry Eggplant
Once the eggplant has finished draining, rinse the slices under cold water to remove the excess salt and pat them dry with a clean towel.
6. Coat Eggplant Slices
Dip each slice into the egg wash, ensuring it's fully coated, then dredge it in the pork rind mixture, pressing gently to adhere the coating well. Place the coated slices on the prepared baking sheet.
7. Bake Eggplant Slices
Bake the eggplant slices in the preheated oven for about 10 minutes on each side, until they are golden brown and crispy.
8. Add Sauce and Cheese
After both sides are baked, remove the baking sheet from the oven. Spoon the Roasted Tomato Cream Sauce over the eggplant rounds, then sprinkle shredded mozzarella cheese on top. Return the baking sheet to the oven and bake for an additional 5 to 10 minutes, until the cheese is melted and bubbly.
9. Serve
Serve the crispy eggplant rounds hot, garnished with a bit of fresh basil if desired. Enjoy the delightful combination of crunchy eggplant, tangy tomato sauce, and gooey melted cheese.
Don't skip the salting process. It helps to draw out excess moisture and bitterness from the eggplant, which is crucial for achieving a crispy texture. After slicing your eggplant, generously salt both sides and let them sit for about 30 to 60 minutes before patting them dry.
Use a three-step breading process
Opt for medium-sized eggplants with firm, glossy skin. They should feel heavy for their size. Smaller eggplants tend to have fewer seeds and are less bitter, which is ideal for this dish.
Start with high-quality canned tomatoes and sauté garlic and shallots (or onions) until caramelized. Deglaze with a splash of red wine before adding your tomatoes to introduce an additional layer of flavor.
Maintain a consistent oil temperature between 350°F and 375°F while frying. Use a thermometer to monitor the temperature, and don't overcrowd the pan.
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