Recipe

Razzmatazz Ratatouille With Parmesan Crips Recipe

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Ingredients

Directions

Step #1 Sprinkle top Eggplant pieces lightly with salt & pepper.
Step #2 Allow to rest salted in a colander for about a half hr.
Step #3 In a large deep sided frying pan heat 1 to 1 1/2 tbsps oil until hot.
Step #4 Cook half the eggplant in the hot oil until lightly browned on all sides, transfer to a dish to reserve & repeat with the other half of the eggplant & reserve that on the side as well.
Step #5 In the same frying pan, garlic, heat another tbsp of olive oil & add the onion, pepper sand red pepper flakes.
Step #6 Sautee’ till slightly softened but not limp.
Step #7 Add the eggplant back to the pan & then add the chick peas, tomatoes & half of the basil & parsley.
Step #8 Cook on low until vegetables are softened & sauce has thickened somewhat.
Step #9 Adjust seasonings with salt & pepper to taste.
Step #10 Parmesan crisp:.
Step #11 Preheat oven to 425F degrees.
Step #12 Grate the parmesan cheese using the large holes of a box grater or using the grater attachment to a food processor/blender.
Step #13 Oil a baking sheet well with vegetable oil (nonstick cooking spray can be substituted or use silpat if you are lucky enough to have it).
Step #14 Pile cheese in cookie sized rounds of about 1-1/2 inch diameter.
Step #15 Sprinkle top over with freshly cracked pepper.
Step #16 Bake in oven about 5-7 mins (keep an eye on it, it’ll burn fast) until golden brown.
Step #17 Remove from cookie sheet & place on cooling racks.
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