Fried Panko Crusted Polenta Zucchini And Eggplant With Tomato Sauce
From trigger 15 years ago
- 25 minutes to make
- Serves 2
Just something, I cooked up with left over pieces of fresh garden vegetables and polenta.
Ingredients
- FOR THE breadED INGREDIENTS: shopping list
- 2 eggs slightly beaten shopping list
- 2 cups of panko bread crumbs shopping list
- 1 cup of flour shopping list
- ¼ teaspoon of sea salt for panko bread crumbs shopping list
- 1 teaspoon of chili powder shopping list
- 1 eggplant sliced into ½-inch thick rounds shopping list
- 4 slices from a large zucchini shopping list
- 2 diagonal slices of polenta with basil shopping list
- 8 tablespoon of crumbled goat cheese shopping list
- canola oil for frying shopping list
- FOR THE SAUCE shopping list
- 1 red hot chili pepper shopping list
- 2 cloves of garlic shopping list
- 2c cups of crushed garden tomatoes shopping list
- 3 tablespoons of fresh garden herbs of your choice I like oregano and basil shopping list
- sea salt and fresh ground black pepper to taste shopping list
How to make it
- Make the sauce by sautéing the garlic until soft in a little oil on low heat
- Add the herbs then the peppers and fry another few minutes
- Add the tomatoes and simmer for ten more minutes.
- FOR THE BREADED INGREDIENTS:
- Dip each item in the egg then the flower then back into the egg again.
- Press each item into the panko breadcrumbs firmly so it sticks well.
- Add enough oil to the pan to about a half inch on the sides, adding more as needed.
- Heat the oil on medium high not smoking.
- Fry each piece in the pan making sure not to overcrowd the pan.
- When brown on one side turn over and brown the other side.
- Remove onto a wrack placed into a cookie sheet.
- Place the zucchini in a cookie sheet and top with the goat cheese.
- Place the zucchini under a broiler set at 6 inches below the heating element.
- Broil until golden and stats to bubble.
- Plate the eggplant onto a plate and add some sauce to cover.
- Add the fried polenta and then the zucchini to the plate
- Enjoy!
The Rating
Reviewed by 16 people-
I love this and its gorgeous, Michael. I flagged you for beauty and gave you a high 5 for the great eats. Thanks so much, m'dear! :) Vickie
lunasea
in Orlando loved it
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well done ^5
mystic_river1
in Bradenton loved it
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I would gobble this up quick. love just about any type of Fritto Misto.. :)
turtle66
in Sacramento loved it
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