Photo: Melanzane Fritte (Fried Eggplant) Recipe
Ingredients
- 1 pound eggplant, stems and ends removed, cut into 1/4-inch thick half moons
- 1 cup flour
- 2 eggs, beaten
- 1 cup bread crumbs
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon butter
- 2 tablespoons balsamic vinegar
- Salt and pepper, to taste
Directions
Dredge the eggplant in the flour and bat against hand to remove excess. Dip in the egg, turning to completely coat. Dip in the bread crumbs, coating completely.
In a 12 to 14-inch saute pan, heat the olive oil until just smoking. Add the butter and heat until it foams and subsides. Cook the eggplant in the pan, turning so that both sides are uniformly dark golden brown. Remove from the pan, season with salt and pepper and drain briefly on a plate lined with paper towels. Drizzle with the balsamic vinegar and serve immediately with Tomato Bruschette.
TOMATO BRUSCHETTE:
- 3 ripe tomatoes large dice
- 12 basil leaves cut into ribbons
- 1/4 cup extra virgin olive oil
- 1 clove garlic finely minced
- Salt and freshly ground black pepper, to taste
- Crusty Italian bread sliced 1/2-inch thick and grilled
Combine tomatoes, basil, olive oil and garlic. Season with salt and pepper. Serve on top of grilled bread.
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By Samantha1433
on September 09, 2012
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Wow was really tasty. Forgot to use the balsamic though. The bruschetta is amazing if you grow tomatoes and a good way to use them if you have a lot. Also make sure to season the breadcrumbs makes the eggplant so much better! I also used canola oil rather than butter and it came out awesome.
By dibbleg
Monterey, CA
on August 03, 2009
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was very good. if you plan on doing an entire eggplant, you will need to keep adding olive oil and butter since the eggplant soaks it up. be sure to cook it on medium-low heat. the first few i did ended up getting burnt. i also put some garlic powder and other spices in with the breadcrumbs. very tasty with pasta and sauce.
By mzap444
warrenton va
on June 07, 2007
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very easy and delicious
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