Panko-crusted Eggplant with Cherry Tomato Sauce and Frizzled Amaranth

Here it is, my first recipe dreamed up by my brain and stomach using the contents of

THE BIN.

I'm not a big eggplant person, and the mister even less, however everything tastes great fried! And I think that you would all agree. When I first made it, I was short on oil so I dumped some coconut oil into the canola (it was the closest thing to me at the moment) and while to the average consumer it tasted fine, DO NOT DO THIS. It tasted like suntan lotion to me. Also, amaranth is a cooking green and has a deep, earthy flavor.

Since we are deep-frying for the most part, it's important to use an oil that has a high heat factor so that it doesn't begin to burn before you're done cooking. Vegetable, corn, peanut and canola are all good oils for frying.

Here's the recipe!

For the tomato sauce:


1 lb. cherry tomatoes (Green Acres)
1 tbs. olive oil
dash of salt and pepper


1/2 c. crushed tomatoes
3/4 c. onion, chopped (Genesis Growers)
3 cloves garlic, chopped
1/4 c. fresh basil, chopped (I used the Pistou variety that I bought at the Madison Farmer's Market)
1/4. tsp. salt
1/4 tsp. pepper
1 tsp. sugar
2 tbs. olive oil

To roast the tomatoes, preheat oven to 350 and put tomatoes on a lipped cookie sheet so they won't roll off! Toss with 1 tbs. olive oil and a dash of salt and pepper. Roast for about 30 minutes. Remove from oven and let them cool until you can take the skins off.

In a pan, saute the onion, garlic and basil in 2 tbs. olive oil. Add the roasted tomatoes, crushed tomatoes (I used canned because I didn't have any tomatoes left, but you can use and extra 1/2 1b. of fresh tomatoes), salt, pepper and sugar. Let simmer on low for about 15 minutes. Your sauce is done, so you can set it to the side or put it in the refridgerator if you are making this ahead of time. The sauce can be frozen also.

For the frizzled amaranth:

10 leaves of fresh amaranth (about 1 cup) (Harmony Valley)

2 tbs. olive oil

Chiffonade the amaranth by rolling up the leaves into a cigar shape, then slice diagonally every 1/4 inch. This will make the amaranth have a "ribbon" look to it that when frizzled, is quite unique.

Heat the oil until smoking. Drop the amaranth in and it will sizzle up fast. Immediately remove and let drain on a paper towel or parchment paper.

For the eggplant:

2 eggs

1 c. cornstarch

2 c. panko breadcrumbs

4 medium Japanese eggplants (Green Acres)

2 c. canola oil for frying

Slice the eggplant lengthwise into 1/2 inch pieces. Cover both sides with salt and let sit for 30 minutes to an hour. This will take away any bitterness and help keep the eggplant from absorbing too much oil.

Make a 3 component dredging station of cornstarch, eggs and panko breadcrumbs.

Wipe off the eggplant slices and pat them dry.

Heat oil. It is ready when you can drop a breadcrumb in and it sizzles, but if you are using a thermometer it should be between 35o and 375.

Dredge eggplant in cornstarch, then egg, then panko breadcrumbs and put into oil. These cook fast so don't go anywhere! Fry them for about 1 minute per side, depending on how well browned you want them to be. Let drain on a baking rack (not on towels as it will make them soggy).

To plate:

Put sauce on plate. Stack eggplant in an artistic way, or just throw it on there! Sprinkle frizzled amaranth on and if you'd like, sprinkle a little parmesan cheese right before serving.

Enjoy!