Fried Eggplant - {Melanzane Fritte}

Recipe Ingredients

1 lb	454g / 16oz	Eggplant - stems and ends
		Removed, cut 1/4"-thick half moons
1 cup	62g / 2.2oz	Flour
2		Eggs - beaten
1 cup	146g / 5.1oz	Bread crumbs
4 tablespoons	60ml	Extra-virgin olive oil
1 tablespoon	15ml	Butter
2 tablespoons	30ml	Balsamic vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
		Tomato Bruschette
3		Ripe tomatoes - cut large dice
12		Basil leaves - cut into ribbons
1/4 cup	59ml	Extra-virgin olive oil
1		Garlic clove - finely minced
		Salt - to taste
		Freshly-ground black pepper - to taste
		Crusty Italian bread - sliced 1/2" thick,
		And grilled

Recipe Instructions

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.

For the Tomato Bruschette: Combine tomatoes, basil, olive oil and garlic. Season with salt and pepper. Serve on top of grilled bread.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B09) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.