4. Eggplant Parmesan Over Risotto
A comforting bowl of risotto with delicious eggplant parm.
Ingredients
– 1 large eggplant
– 1 egg, lightly beaten
– 1 cup breadcrumbs
– Corn starch, for dredging
– Mozzarella slices
– Parmesan Cheese
– Vegetable oil, for frying
– Marinara Sauce
– 1 cup arborio rice
– 3.5 cups chicken stock
– 1/4 cup white wine
– 1/2 cup sweet onion
– 4 tablespoons butter
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).
4. Prepare the risotto. Saute onion in butter until fragrant. Add chicken stock and white wine. Add rice and cook on low, stirring frequently to prevent burning, until all liquid has been absorbed into the rice.
5. Serve with eggplant parmesan.