Monday, March 12, 2012

Bruschetta Eggplant

This recipe has been adapted from

  • 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
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.