Bruschetta Eggplant

This recipe has been adapted from http://www.spain-in-iowa.com/2011/08/an-easy-eggplant-recipe-fried-eggplant-topped-with-sauteed-tomatoes-herbs-and-cheddar-cheese/

Ingredients:

• 1 large eggplant, cut in slices 1/2″ thick
• breadcrumbs
• 2 eggs, beaten
• extra virgin olive oil
• 1 cup fresh tomatoes, diced
• 2 tbls fresh picked basil, julienne or dried basil or pesto mix
• 3-4 tbls extra virgin olive oil
• garlic clove
• 1/4 cup chopped onion
• feta
• salt to taste

Method:

1. Slice the eggplants. Lay out on a plate and salt each piece to draw out moisture from the vegetable.  Allow to rest for 15 minutes.  Then pat each eggplant  dry.

3. In a cast iron skillet or pan, heat about a 1/2″ of olive oil.

4. Dip eggplant in beaten egg and then in breadcrumbs.  Fry each piece in the olive oil until browned on both sides.  Drain on a paper towel on a dish.  Work in batches and continue this process until all of your eggplant slices have been breaded and fried.

5. Once your eggplant has been fried, in a separate pan, heat 3-4 tbls of extra virgin olive oil.  Saute the fresh cut tomatoes, basil, onions and garlic for 3-4 minutes or until the tomato has warmed through.  Add salt and pepper to taste.

6. Lay out the eggplant slices on a serving platter topped with the tomato blend and sprinkled with feta.