Iron Chef Recipes

Eggplant Parmesan with Couscous and Pine Nuts

This recipe uses:
Iron Chef Unseasoned Panko
Serves 6
  • Olive oil cooking spray
    3 large egg whites, lightly beaten
    3/4 cup Iron Chef Panko breadcrumbs
    6 tbsp grated parmesan cheese
    1 1/2 tsp dried oregano
    1 tsp garlic powder
    1/4 tsp sea salt
    2 eggplants (2 lbs total)
    1 1/3 cup chicken broth
    1 cup couscous
    2 medium tomatoes, cut into large chunks
    1 tbsp tomato paste
    2 cloves garlic
    12 large basil leaves, divided
    1 cup shredded mozzarella cheese
    2 tbsp toasted pine nut

Preheat oven to 425 degrees F. Coat 2 rimmed baking sheets with cooking spray. Set aside.

Prepare breading: place egg whites in a shallow bowl. In another shallow bowl, combine panko, parmesan, oregano, garlic powder and salt. Trim ends off eggplants and cut each eggplant crosswise into six 3/4-inch slices. One at a time, dip eggplant slices in egg whites, then panko mixture, arranging coated slices on prepared baking sheets. Bake until eggplant is tender and golden brown, about 25 minutes.

While eggplants are cooking. In a medium saucepan over high heat, bring chicken broth to a boil. Place couscous in a bowl and add chicken broth, cover and let sit for 10 minutes. Fluff couscous with a fork.

On the side combine tomatoes, tomato paste, garlic and 8 basil leaves in a food processor and pulse to make a chunky sauce. Transfer to a small saucepan over medium heat. Bring to a boil, reduce to a simmer and cook, stirring occasionally, until sauce has thickened slightly, about 8 to 10 minutes.

Remove eggplant from oven and preheat boiler.

Spoon tomato sauce over eggplant slices, dividing it evenly. Sprinkle mozzarella over tomato sauce, dividing it evenly. Use a spatula to place 6 eggplant slices on top of 6 others, making six 2-slice stacks on 1 baking sheet. Broil until mozzarella is browning on top and melted in the middle, about 3 minutes.

Meanwhile, chop or thinly slice remaining 4 basil leaves. Stir basil and pine nuts into couscous. Serve alongside eggplant parmesan.


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