Eggplant Schnitzel and Roasted Peppers
- 1 large firm eggplant
- 2 lemons, 1 juiced and 1 cut into wedges
- 2 tablespoons white wine or cider vinegar
- 1 tablespoon Dijon mustard
- 3 tablespoons olive oil, plus some for drizzling
- Black pepper
- 3 large field or bell red peppers
- 3 tablespoons capers
- 1 tablespoon chopped fresh thyme
- 1 large clove garlic, finely chopped
- 1 1/2 cups breadcrumbs
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- About 1/8 teaspoon freshly grated nutmeg
- 3 tablespoons grated Parmigiano-Reggiano
- 2 tablespoons finely chopped fresh parsley
- Oil, for shallow frying
Trim the sides of the eggplant and slice lengthwise into 4 large thin steaks or eggplant cutlets, 1/4-inch thick. Salt the eggplant on both sides and drain on a towel for 20 minutes, turning occasionally.
In a shallow dish combine the juice of 1 lemon with the vinegar and Dijon. Whisk in 3 tablespoons olive oil, and season the dressing with pepper. Pat the eggplant dry and turn in the dressing, and cover and chill at least 4 hours or overnight.
Char the peppers evenly over a flame or under the broiler to blacken the skins all over. Cover and cool to handle. Wipe off the skins, seed and slice the peppers into long strips. Combine the peppers with the capers, thyme, chopped garlic, a drizzle of olive oil and some salt and pepper.
In a shallow dish combine the breadcrumbs with the granulated garlic, onion and nutmeg. Mix in the grated parm and parsley. Remove the eggplant and press to coat in breadcrumbs.
Heat 1/2-inch of frying oil in a large skillet over medium to medium-high heat. Fry the eggplant until crispy and deeply golden, 2 to 3 minutes on each side. Serve with the lemon wedges and side of peppers.
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Recipe courtesy of Rachael Ray