Eggplant Parmesan over Fusilli Pasta
(asparagus with a lemon vegenaise dipping sauce)
yep, Monday's back in town ;)
We switched around our usual eggplant method of flour -> cornstarch slurry -> seasoned breadcrumbs by subbing ground flax seed soaked in water for the cornstarch. It really soaks up the water, so don't be afraid to add more, otherwise it gets too thick and gooey and clumps up on the eggplant that's been floured.
In seasoning the breadcrumbs, I went with rosemary, thyme and crushed fennel seeds that lent a nice "pop" on the palette.
Finally, the asparagus fused together while deep-frying the fritto misto and came out just like you see...