Breaded Eggplant

Ingredients

Total Yield: 2 serving

• 454 g (1 lb) eggplant

• 29 g (1 oz) flour

• ½ tsp salt

• ¼ tsp pepper

• 57  g (2 oz) egg wash (whisked eggs)

• 85 g (3 oz) fine breadcrumbs

• 1 tsp garlic powder

• 1 tsp dried italian herbs

• Oil for frying, as needed (avocado or canola oil preferable)

• 340 g (12 oz) tomato sauce (Marinara preferable)

• 3-4 basil leaves for chiffonade garnish

Prep Method

1. Wash and trim eggplants. Cut crosswise into ½ inch slices.

2. Hold in strongly salted cold water for up to 20 minutes. (This step may be omitted, but it helps prevent darkening and eliminates some bitter flavors).

3. Set up a breading station, seasoning the flour with salt and pepper, and your herbs.

4. Drain the eggplants and dry them well. Pass through Standard Breading Procedure.

5. Heat ¼ inch oil in a heavy iron skillet or saute pan. Pan-fry the breaded eggplant on both sides until browned. Remove from pan with slotted spatula and drain on absorbent paper towel.

6. Serve 2-3 slices per portion, depending on size. Nap each portion with 57 g (2 oz)  tomato sauce. Ladle the sauce in a band across the plate and top with eggplant slices and basil chiffonade.