3. Eggplant Parmesan and Arancini (Italian Rice Balls)
Creamy, crispy, deliciously fried rice balls pair perfectly with eggplant parm.
Ingredients
– 1 large eggplant
– 2 eggs, lightly beaten
– Breadcrumbs
– Corn starch, for dredging
– Mozzarella slices
– Parmesan Cheese
– Vegetable oil, for frying
– Marinara Sauce
– 2 cups cooked rice
– 1 cup of cream
– 1 cube chicken bouillon
– 2 tablespoons minced garlic
– 2 tablespoons minced onion
– 1 tablespoon butter
1. Prepare the arancini. Saute minced garlic and onion in butter until fragrant. Add 1 cup cream and 1 cube chicken bouillon. Add rice and cook until the cream has been absorbed into the rice. Cool in the fridge until solid.
2. Heat oil in a pan over medium-high heat. Roll rice into balls, dredge in corn starch, dip in egg wash, then cover in breading and fry until outside is golden brown and crispy.
1. Slice eggplant into 1/2 inch thick slices. Place onto sheets of paper towels. Sprinkle with salt and allow to sit for 20 minutes. Pat away excess moisture that is pulled out.
2. Heat oil in a pan over medium-high heat. Lightly dust the eggplant with cornstarch, dip in egg wash, then in breading and fry until golden brown and crispy.
3. Lay in a single layer in a casserole dish, place a dollop of marinara sauce over each slice, then layer mozzarella slices over it and sprinkle shredded parmesan cheese. Broil on high until mozzarella is melted (about 6 minutes). Serve with arancini and more marinara sauce.