Name: Eggplant Cheddar
Prep time: 20 min
Cook time: 20 min
Yield: 3
Ingredients: 1 lb. baby Indian eggplants, sliced into ½” planks -; 2 tbsp. finely ground hominy or corn meal -; 1 tbsp. cornstarch -; 1/2 tsp. freshly ground black pepper -; Extra-virgin olive oil -; 3 c. chopped cauliflower -; 1 1/2 c. water -; 1 tsp. garlic powder -; 1/2 tsp. freshly ground black pepper -; 1/2 tsp. ground coriander -; 1/2 tsp. Italian seasoning -; 1/8 tsp. ground white pepper (optional) -; 1 c. marinara -; 1/2 tsp. crushed red pepper flakes -; 3 oz. cheddar, sliced -; 1/4 c. thinly slivered yellow onions -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Eggplant Cheddar

1. 1 lb. baby Indian eggplants, sliced into ½” planks -

2. 2 tbsp. finely ground hominy or corn meal -

3. 1 tbsp. cornstarch -

4. 1/2 tsp. freshly ground black pepper -

5. Extra-virgin olive oil -

6. 3 c. chopped cauliflower -

7. 1 1/2 c. water -

8. 1 tsp. garlic powder -

9. 1/2 tsp. freshly ground black pepper -

10. 1/2 tsp. ground coriander -

11. 1/2 tsp. Italian seasoning -

12. 1/8 tsp. ground white pepper (optional) -

13. 1 c. marinara -

14. 1/2 tsp. crushed red pepper flakes -

15. 3 oz. cheddar, sliced -

16. 1/4 c. thinly slivered yellow onions -

How to cook deliciously - Eggplant Cheddar

1. Stage

Prepare eggplant: On a large baking sheet lined with paper towels, arrange eggplant planks in a single layer and sprinkle both sides with salt. Let sit for 30 minutes to 1 hour, then dab dry with paper towel.

2. Stage

Make the cauliflower cream: In a medium pot over medium heat, add all ingredients together and bring to a simmer. Let cook until liquid has mostly evaporated and cauliflower is creamy when mashed. Let cool slightly, then transfer to a food processor and puree until completely smooth. Set aside.

3. Stage

Cook the eggplant: In a medium bowl, combine ground hominy, cornstarch, and pepper and dip each eggplant on both sides to coat thinly. In a large skillet over medium heat, heat 1 tablespoon oil. Add in a single layer of eggplant slices, making sure not to overcrowd the pan or overlap the pieces. Cook, flipping as needed, until both sides are deeply golden. Transfer to baking sheet, and repeat with remaining eggplant, adding more oil as necessary.

4. Stage

Preheat oven to 425°. In a medium cast iron skillet or an oven-proof baking dish, spread a layer of marinara, then top with a layer of cooked eggplant and cauliflower cream. Sprinkle on some red pepper flakes, then repeat layering. Top with cheddar and onions evenly across.

5. Stage

Bake until cheddar is melty and onions are toasty, about 25 minutes,.