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Ingredientes
- 1 lb eggplant stems and ends removed, cut 1/4"-thick half moons
- 1 c. flour
- 2 x Large eggs beaten
- 1 c. bread crumbs
- 4 Tbsp. extra-virgin extra virgin olive oil
- 1 Tbsp. butter
- 2 Tbsp. balsamic vinegar Salt to taste Freshly-grnd black pepper to taste
- 3 x ripe tomatoes cut large dice
- 12 x basil leaves cut into ribbons
- 1/4 c. extra-virgin extra virgin olive oil
- 1 x garlic clove finely chopped Salt to taste Freshly-grnd black pepper to taste Crusty Italian bread sliced 1/2" thick, and grilled
Direcciones
- 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/fry pan, heat the extra virgin olive oil till just smoking. Add in the butter and heat till it foams and subsides. Cook the eggplant in the pan, turning so which both sides are uniformly dark golden. 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, extra virgin olive oil and garlic. Season with salt and pepper. Serve on top of grilled bread.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 6 servings | |
| Calories 362 | |
| Calories from Fat 202 | 56% |
| Total Fat 22.88g | 29% |
| Saturated Fat 4.49g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 173mg | 7% |
| Potassium 280mg | 8% |
| Total Carbs 32.39g | 9% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.48g | 2% |
| Protein 7.42g | 12% |
