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Eggplant Parmesan Tacos THE CHEW

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These Eggplant Tacos will be your new favorite dish!

1 large eggplant (sliced in 1/4-inch thick rounds)
canola oil (for frying)
1/2 cup all-purpose flour
1/2 cup rice flour
1 teaspoon baking powder
1 1/4 cups stout
1 cup fresh mozzarella (thinly sliced)
1 cup chunky tomato sauce (warmed)
15 fresh basil leaves
Kosher salt (to taste)

Preheat the oven to 400ºF.
Line a baking sheet with paper towels and place the eggplant slices in a single layer on the tray. Sprinkle salt on top of the eggplant slices and set aside for at least 30 minutes, allowing the excess moisture to drain out.
Meanwhile, in a large bowl, whisk together, all-purpose flour, rice flour, and baking powder. Slowly add the stout, whisking as you pour. Season batter with salt.
Fill a large saute pan with a half-inch of canola oil and bring to 350ºF.
Dry the eggplants thoroughly. Using a 10-inch skewer, thread three eggplant slices by folding the sides up to form a taco shell. In batches, coat the skewered eggplant in the batter and place into the preheated oil. Fry until taco shells are golden brown, about 3-5 minutes, and remove to a paper towel-lined plate. Repeat with the remaining skewered eggplant.
Place the fried eggplant slices on a sheet tray and top each slice with mozzarella cheese, dividing evenly amongst the slices. Place the sheet tray in the oven and bake until the cheese has melted, about 3 – 5 minutes. Remove from the oven and top each slice with a spoonful of chunky tomato sauce and fresh basil.
Serve warm. Fold the sides of the eggplant and eat it as a taco.
Tip: To ensure crispy eggplants, be sure not to stack the taco shells after removing from the fryer.

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