Deconstructed Eggplant Parmesan
- 1 whole Eggplant
- 1 Tablespoon Sea Salt For Prepping The Eggplant
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Dried Basil
- 16 whole Egg Roll Wraps
- 1/2 cups Grated Parmesan Cheese
- 16 whole Whole Milk Petite Mozzarella Balls, 1 Ball Per Roll
- 1 whole Egg, Beaten
- 1 cup Marinara Sauce
- Salt And Pepper
- Cover all eggplant rounds generously with sea salt.
- Place the rounds in a colander and place over a bowl to drain for 1 to 2 hours.
- After the draining period, rinse the rounds in cold water and squeeze dry.
- Preheat oven to 375 degrees.
- Cover a baking sheet in parchment paper, and place the rounds in an even layer on a baking sheet.
- Use a pastry brush to brush extra virgin olive oil on the rounds.
- Season with sea salt, pepper (to taste) and dried basil.
- Do this on both sides of the eggplant rounds.
- Bake for 20 minutes.
- When the eggplant is cooled, cut it into cubes.
- To assemble the deconstructed eggplant parmesan, lay one sheet of egg roll wrapper on a flat surface.
- Add 1 tablespoon of the roasted eggplant, top with a generous sprinkle of parmesan.
- Slice 1 mozzarella ball and gently place on top of the eggplant and parmesan.
- Season with salt and pepper to taste.
- Fold over the short sides of the wrap and then gently roll over one long side.
- With the remaining long side still open, lightly brush the end with the egg wash.
- Fold over the remaining long side.
- The egg wash will act like the glue to seal the wrap.
- With an oil mister filled with extra virgin olive oil or a non-stick cooking spray, spray a medium saute pan, which is placed over medium heat.
- Add two wraps at a time, seam-side-down.
- Brown on both sides.
- This should take about 4 to 5 minutes per side.
- Cut the wraps in half and enjoy!
- For full enjoyment, dip those babes in marinara sauce.
eggplant, salt, olive oil, dried basil, egg roll wraps, parmesan cheese, milk, egg, marinara sauce, salt
Taken from tastykitchen.com/recipes/appetizers-and-snacks/deconstructed-eggplant-parmesan/ (may not work)