Prep Time: 45 minutes Cook Time: 20-30 minutes.
1 ea. eggplant, (sliced into ¾ inch slices) 2 ea. eggs mixed
with 6 oz. of water (if vegetarian substitute with 8-10 oz. soy
milk with 2 tsp. Dijon) 1 ½ cups flour 1 ½ cups bread crumbs ½
cup parmesan (grated or shredded) ½ cup chopped parsley (dried
parsley is acceptable) 1 jar of prepared tomato or marinara
sauce 1 lb. Fresh mozzarella (cut into thin slices) 4 tbl. salt
mixed in 1 qt. cold water salt and pepper to taste 1-2 cups
vegetable oil heated in a skillet to a medium high heat (oil
should be approximately 1" deep)
method
Place sliced eggplant in salt water brine and allow to sit for
45 minutes. Remove from water and thoroughly rinse with cold
water. Season to taste with salt and pepper. In three separate
containers large enough to accommodate breading, place flour,
bread crumbs (mixed with parmesan and parsley) and eggs.
First flour eggplant and shake off excess, place in egg and
submerge then remove from egg and allow excess to drip off, then
place in bread crumb mixture and press bread crumbs into
eggplant slices, place on a pan and reserve until all are
breaded.
Repeat process with remainder of eggplant. Place eggplant in
preheated oil 2 to 3 pieces at a time, (but do not over crowd)
and cook to golden brown then turn over and cook other side also
to golden brown, remove, drain and repeat.
Place all cooked eggplant on a cookie sheet liberally apply
sauce and top with fresh mozzarella and place in a 350° for 15
minutes or until cheese is melted and eggplant is heated
through. serve with a Caesar salad and your choice of fresh
pasta. Bon Appetit!
This dinner is good on a cool night with a nice warm cabernet
and a smooth to medium bodied cigar, of coarse like minded
company is always a given but not a must, but by the end of the
evening all will be well I GUARANTEE!!!
Find more recipes on
http://www.cigar-review.com
About the author:
Phillip V. Denfeld has been an executive chef for nearly 30
years at various 5-star hotels and restaurants across the
nation. He is currently a culinary instructor living the in the
South Florida area and writes exclusive recipes for
http://www.cigar-review.com
