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Receta Fried Panko Crusted Polenta, Zucchini /w Goat Cheese And Eggplant With Tomato Sauce

by Evelyn Scott

Ingredientes

FOR THE BREADED INGREDIENTS: 2 eggs slightly beaten 2 cups of panko bread crumbs 1 cup of flour ¼ teaspoon of sea salt for panko bread crumbs 1 teaspoon of chili powder 1 eggplant sliced into ½-inch thick rounds 4 slices from a large zucchini 2 diagonal slices of polenta with basil

8 tablespoon of crumbled goat cheese Oil for frying FOR THE SAUCE 1 red hot chili pepper 2 Cloves of garlic 2 cups of crushed garden tomatoes 3 tablespoons of fresh garden herbs of your choice I like oregano and basil Sea salt and fresh ground black pepper to taste

Direcciones

1. Make the sauce by sautéing the garlic until soft in a little oil on low heat
2. Add the herbs then the peppers and fry another few minutes
3. Add the tomatoes and simmer for ten more minutes.
4. FOR THE BREADED INGREDIENTS:
5. Dip each item in the egg then the flour then back into the egg again.
6. Press each item into the panko breadcrumbs firmly so it sticks well.
7. Add enough oil to the pan to about a half inch on the sides, adding more as needed.
8. Heat the oil on medium high not smoking.
9. Fry each piece in the pan making sure not to overcrowd the pan.
10. When brown on one side turn over and brown the other side.
11. Remove onto a rack placed into a cookie sheet.
12. Place the zucchini in a cookie sheet and top with the goat cheese.
13. Place the zucchini under a broiler set at 6 inches below the heating element.
14. Broil until golden and starts to bubble.
15. Plate the eggplant onto a dinner dish and add some sauce to cover.
16. Add the fried polenta and then the zucchini to the plate

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