cormeal crusted eggplant with tomato mozz salad

[Guest guest]

every once in awhile we gotta splurge on flavor and texture.

this might be a little high cff for some...

 

 

* Exported from MasterCook *

 

Cornmeal Crusted Eggplant Slices with Tomato and Fresh Mozzarella 10pts

 

Recipe By :KP Slimmer Meals, Hanneman 2002-05

Serving Size : 2 Preparation Time :0:00

Categories : KPSlim2 Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

BAKED EGGPLANT:

4 ounces eggplant (medium American globe) -- sliced into rounds

1 egg white

1 tablespoon ice water

1/4 teaspoon vegetable or corn oil

2 tablespoons fine corn meal

2 tablespoons Wondra® Quick-mixing flour

salt and pepper

1 pinch dried marjoram

SALAD:

2 cups mixed salad greens -- (mesclun)

fresh basil

fresh cilantro

fresh herbs in season -- (thyme, oregano)

1 ripe tomato -- sliced

2 ounces fresh mozzarella -- sliced (bocconcini)

1/4 red onion -- sliced

1/4 avocado -- sliced

1/2 cucumber -- sliced

6 each pitted black olives

4 small garlic cloves -- minced, divided

DRESSING:

1 tablespoon extra virgin olive oil

1 teaspoon red wine vinegar

1 teaspoon balsamic vinegar

1 tablespoon orange juice

orange zest

1/2 teaspoon honey

salt and pepper

4 fresh basil leaves -- thinly sliced

2 small garlic cloves -- minced

1 pinch each salt and pepper

ACCOMPANIMENT:

4 slices spinach parmesan Italian bread -- (bakery)

 

1. Slice the eggplant (2 or 3 slices per person). Preheat the oven to 450F. Line

a baking sheet with parchment (or use a nonstick cookie sheet). Mix the egg

white, water and oil and put into a dish large enough to hold an eggplant slice.

Mix the cornmeal and Wondra with salt, pepper and marjoram in a shaker bag. Dry

the eggplant with a paper towel. Dip in egg. Lightly coat with the breading.

Place on the baking sheet. Bake in the center of the oven for up to 20 minutes

or until lightly brown, soft centered; crisp crust.

 

2. Put the dressing ingredients in a shaker jar; combine. Set aside.

 

3. Toss the mesclun with the fresh herbs. Place a portion of the lettuce on each

plate for serving. Place a slice of still warm eggplant on the lettuce, off

centered; top with a slice of mozzarella, then a slice of tomato -- fan the

slices. Repeat. Serve the onion, avocado, cucumber, and olives on top of the

exposed lettuce. Sprinkle with minced garlic. Let people add their own

vinaigrette. Serve with warmed bread.

 

Per Serving: Calories 459 (43% from fat); 22g Total Fat; 7g Fiber (10 WW POINTS)

 

Description:

" Lightly Breaded eggplant, coated with cornmeal and flour, baked; served as

main dish salad "

Source:

" Pat Hanneman 2002 "

S(Contact):

" http://home.earthlink.net/~kitpath/ "

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Per Serving (excluding unknown items): 459 Calories; 22g Fat (41.2% calories

from fat); 17g Protein; 53g Carbohydrate; 7g Dietary Fiber; 25mg Cholesterol;

522mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 3 Vegetable; 0 Fruit; 3

1/2 Fat; 0 Other Carbohydrates.

 

NOTES : Mouth food! A splurge of fresh flavors and textures! This is a must dish

at least once every summer!

 

Nutr. Assoc. : 0 3234 0 0 1563 435 0 0 0 0 0 0 0 3373 0 922 0 0 0 0 0 0 0 0 0 0

0 0 0 0 0 0 0 756