This seasonal recipe works great in the Combitherm combi oven because of the controlled smoking environment. And by not frying the eggplant, this recipe yields a healthier, inexpensive, vegetarian main course with a twist on a familiar flavor.
1 cup apple wood chips2 large eggplants1 teaspoon salt1 teaspoon sugar3 cups breadcrumbs or panko3 eggs2 cups flour1 teaspoon oregano2 teaspoons basil1/2 cup EV olive oil3 large fresh tomatoes12 slices mozzarella or provolone cheese1/2 cup grated Parmesan Cheese1 cup tomato sauce
Prepare the eggplant for smoking:
Bread the eggplant
“Fry” the eggplant
Assemble the parmesan