Herb Cheese-Stuffed and Fried Eggplant Steaks with Braised Radicchio, Fennel, and Escarole (Emeril Lagasse) Recipe

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Herb Cheese-Stuffed and Fried Eggplant Steaks with Braised Radicchio, Fennel, and Escarole (Emeril Lagasse)
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Ingredients
12
Count
Nutrition
230
Calories
Total time
85
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Meanwhile, rub both sides of each eggplant slice with oil, and season with salt and pepper. Place on a baking sheet and roast until tender and fragrant, about 15 to 20 minutes. Remove from the oven and cool on the baking sheet.
  3. Spoon herb cheese onto half of the eggplant slices, spreading outward but leaving a border at the edges. Top with the remaining eggplant slices, pressing to seal.
  4. In a shallow bowl, season the flour with the Essence. Make an egg wash with the egg and milk in a shallow bowl. Dredge the stuffed eggplant in the seasoned flour, then dip in the egg wash, letting the excess drip off. Dredge the eggplant again in the seasoned flour, coating each side completely.
  5. In a large skillet or saute pan, heat enough vegetable oil over high heat to come 1/4-inch up the sides of the pan. When the oil is hot but not smoking, carefully add the eggplant and pan-fry until golden brown, 2 to 3 minutes per side. Remove from the pan and drain on paper towels.
  6. To serve, pile the greens into the center of 2 plates. Top each with 1 stuffed fried eggplant. Garnish with the herbs and serve.
  7. Braised Radicchio, Fennel, and Escarole:
  8. Olive oil
  9. 1 teaspoon red pepper flakes
  10. 1 tablespoon chopped garlic
  11. 1 small head fennel (about 1/2 pound), fronds removed and discarded, thinly sliced
  12. 1 pound escarole, cleaned and chopped
  13. 1/2 pound radicchio, cleaned, cored and chopped
  14. 1 cup vegetable stock
  15. Salt and freshly ground black pepper
  16. 1 cup tomato concasse
  17. 1 lemon, juiced
  18. In a large pot or Dutch oven, heat enough olive oil to lightly coat the bottom of the pan over medium-high heat. When the oil is hot, add the red pepper flakes and garlic and cook for 1 minute. Add the fennel and saute until the fennel begins to soften, about 4 minutes. Add the greens and saute until they just begin to wilt. Add the vegetable stock and salt and pepper and cook until the greens are tender, about 10 minutes. Add the tomatoes for the last 5 minutes. Season, to taste, with lemon juice, salt and pepper.
  19. Yield: 4 servings
  20. Essence (Emeril's Creole Seasoning):
  21. 2 1/2 tablespoons paprika
  22. 2 tablespoons salt
  23. 2 tablespoons garlic powder
  24. 1 tablespoon black pepper
  25. 1 tablespoon onion powder
  26. 1 tablespoon cayenne pepper
  27. 1 tablespoon dried leaf oregano
  28. 1 tablespoon dried thyme
  29. Combine all ingredients thoroughly and store in an airtight jar or container.
  30. Yield: about 2/3 cup
  31. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  32. Homemade Herb Cheese:
  33. 1/2 cup whole milk ricotta
  34. 1/2 cup cream cheese, softened
  35. 1 1/2 teaspoons finely chopped chives
  36. 1 1/2 teaspoons finely chopped parsley
  37. 1/2 teaspoon finely chopped tarragon leaves
  38. 1 teaspoon finely chopped shallots
  39. 1/2 teaspoon minced garlic
  40. 1 tablespoon unsalted butter, softened
  41. 3/4 teaspoon sherry vinegar
  42. 1/4 teaspoon salt
  43. 1/8 teaspoon ground white pepper
  44. Place the ricotta in a fine mesh strainer set over a bowl. Press down with the back of a spoon to extract as much liquid as possible. Refrigerate until well drained, about 2 hours. Place in a food processor and process until smooth, about 30 seconds. Add the remaining ingredients and pulse to blend, being careful not to over process.
  45. Transfer to a piece of plastic and shape into a log. Wrap tightly and refrigerate until firm, about 2 hours. (Alternately, spoon the cheese into a small decorative bowl, smoothing the top, to serve as a dip.) The cheese will keep, refrigerated, for up to 5 days.
  46. Yield: about 3/4 cup
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 229.68 Kcal (962 kJ)
Calories from fat 81.12 Kcal
% Daily Value*
Total Fat 9.01g 14%
Cholesterol 46.58mg 16%
Sodium 319.39mg 13%
Potassium 320.91mg 7%
Total Carbs 31.48g 10%
Sugars 4.8g 19%
Dietary Fiber 4.44g 18%
Protein 6.07g 12%
Vitamin C 2.3mg 4%
Iron 0.6mg 3%
Calcium 27.8mg 3%
Amount Per 100 g
Calories 131.94 Kcal (552 kJ)
Calories from fat 46.6 Kcal
% Daily Value*
Total Fat 5.18g 14%
Cholesterol 26.76mg 16%
Sodium 183.47mg 13%
Potassium 184.35mg 7%
Total Carbs 18.08g 10%
Sugars 2.76g 19%
Dietary Fiber 2.55g 18%
Protein 3.49g 12%
Vitamin C 1.3mg 4%
Iron 0.3mg 3%
Calcium 16mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.5
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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