Eggplant Parm Empanadas
INGREDIENTS
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1 Japanese eggplant
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Kosher salt
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1 cup all-purpose flour
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4 large eggs, beaten
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1 cup dry breadcrumbs
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Vegetable oil, for frying
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Freshly ground black pepper
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2 tablespoons olive oil
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1 onion, diced
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1 tablespoon dried oregano
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Pinch crushed red chile flakes, optional
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3 cloves garlic, minced
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One 28-ounce can whole peeled tomatoes, drained and chopped
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4 fresh basil leaves, chopped
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Kosher salt and freshly ground black pepper
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2 packages (17 ounces or more) puff pastry, thawed
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8 ounces low-moisture mozzarella cheese, sliced into 1/4-inch-thick slices and then into 1/2-inch-by-3-inch rectangles
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1 large egg
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Dried oregano, for sprinkling
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1/2 cup grated Parmesan
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