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Sunday, March 3, 2013

New Cuisinart recipe!

Eggplant Parmesan and Machago Cheese Panini

Eggplant dredged in parmesan bread crumbs and fried to a deep golden brown is topped with rich marinara and roasted red peppers. To ensure a truly melodious marriage of these robust Italian treasures, they are strong-armed on both sides with the ample intensity of Machago and Parmigiano-Reggiano cheeses, creating a gorgeous hand-held Eggplant Parmesan.

1 small eggplant, peeled and cut into 1/4-inch slices
2 tablespoons kosher salt

For frying the eggplant:
1 cup unbleached all-purpose flour
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 large fresh eggs, room temperature, beaten
1 cup Italian-style bread crumbs
2 tablespoons freshly grated Parmesan cheese
2 tablespoons extra-virgin olive oil

For the panini:
4 fresh ciabatta rolls, split open
1 tablespoon extra-virgin olive oil
1/2 cup jarred organic marinara sauce
4 ounces Machago cheese, sliced
4 ounces Parmigiano-reggiano cheese, sliced
4 small jarred roasted red peppers, drained and flattened

Sprinkle eggplant slices with 2 tablespoons salt, arrange in a colander and sweat for 30 minutes to 1 hour. Rinse salt from eggplant and pat dry. Preheat oven to 175*F. Stir together flour, salt and pepper in a shallow dish. In another shallow dish, beat the eggs. In a third dish, blend breadcrumbs with 2 tablespoons grated cheese. Dip eggplant slices into beaten egg, then into the flour, then back into beaten egg and lastly dredge through the bread crumbs. Heat 2 tablespoons of oil in a large skillet over medium-high heat and, without crowding the pan, fry eggplant until golden brown on both sides. Transfer to a paper-towel lined plate and hold in the warm oven until all eggplant slices are fried. Add more oil to the pan when necessary, allowing the temperature to return to medium-high after each oil addition.Preheat the Cuisinart Griddler3/4 to High, fitted with the grill plates in the closed position. Set the selector to Grill/Panini. Lightly brush outside of ciabatta rolls with extra-virgin olive oil. Spread marinara sauce liberally on the insides of all 8 roll halves. On 4 roll bottom halves, layer equally divided cheeses, eggplant, red pepper and more cheese in that order. Place the 4 roll tops on sandwiches. When Griddler3/4 is ready, place two sandwiches on the bottom grill plate. Lower cover and press lightly on the handle for 30 seconds. Grill panini for 3 to 4 minutes until golden, toasty and well marked. Remove to a rack and keep warm in the preheated oven while grilling the two remaining sandwiches. Serve immediately.

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