JOLLOF SPAGHETTI WITH CRISPY EGGPLANT

INGREDIENTS

• 1 lb Barilla Spaghetti
• 6 eggplant, sliced 1/2 inch
• 12 oz San Marzano tomatoes
• 2 heirloom tomatoes, quartered
• 1 large red pepper, diced
• 1 Tbsp garlic, minced
• 1 Tbsp ginger, minced
• 2 oz fresh oregano
• 2 oz fresh thyme
• 1/4 cup of crushed Calabrian chili in oil
• 1/4 tsp cayenne
• 1/2 tsp cumin, nutmeg
• 1 tsp granulated garlic, dried thyme, tumeric, and red curry powder
• 1 Tbsp smoked paprika
• To taste salt and pepper
• 14 oz vegetable stock
• 12 oz panko
• 8 oz flour
• 1 large egg
• 1/2 cup parmesan cheese

PREPARATION

1. 1.Preheat the oven to 325 degrees Fahrenheit.
2. 2.In a baking dish, add the diced red pepper, San Marzano tomatoes, heirloom tomatoes, fresh herbs, garlic and ginger.
3. 3.Add in the Calabrian chilis with oil and stir. Roast for 40 minutes.
4. 4.Slice eggplant and place on a sheet tray. Lightly salt to remove moisture and let them rest for 30 minutes.
5. 5.Take a paper towel and pat the eggplant dry. Then bread in the order of flour, egg, and panko.
6. 6.Blend tomato mixture until smooth.
7. 7.In a sauce pot add 2 Tbsp of EVOO and add spices. Toast for 1 minute and add the tomato puree.
8. 8.Simmer on low for 10 minutes.
9. 9.Cook pasta for 5 minutes in vegetable stock and prepare to fry eggplant.
10. 10.Fry eggplant until golden brown, set aside.
11. 11.Remove the pasta from the stock and add to the sauce with 1 cup of pasta liquid. Simmer for 5 minutes.
12. 12.Plate with 2 slices of fried eggplant and 4 oz of jollof spaghetti, garnish with EVOO and micro parsley.