If you aren't a big fan of eggplant or sandwiches skip this. Wait only skip this if you are not a fan of eggplant because this can be much much more than just a simple sammie. I used this with rack of lamb 18 years ago when I was doing my practical to be a culinary instructor. In fact I will just list all the things I have done legally with this eggplant dish at the end of this post
Parmesean battered eggplant medallions in a toasted garlic & rosemary viniagrette
That's a little more catchy than "eggplant sandwich". Like my favorite fisherman friend said " It's all how you present the bait" This is a two part recipe; eggplant then the dressing
You will need a heavy pan for shallow frying. That's like deep frying only not as much oil is involved. About 1/2" deep.
Feeds 4, more if you have guests who don't eat eggplant
- a fair amount of olive oil for shallow frying
- 1 firm normal eggplant, peeled and sliced into nice even 1/2" rounds and sprinkled on both sides with sea salt*
- 3 eggs beaten
- 1/4 cup milk or cream
- 1 cup of grated Parmesan cheese, use a microplaner if you have one, try not to use cheap "Shaker Cheese" just because they put the word Parmesan on the label. Remember the old computer axiom. Crap in, crap out. Buy some good hard cheese like Parm or asiago and keep it in the fridge
- A few tablespoons of chopped parsley
- flour for dredging
In a heavy pan heat the oil over moderate heat, about 1/2" deep. It will shimmer when it starts to get hot. Test it by putting in a drop of the batter
Blot dry the eggplant with a paper towel. Dredge in the flour knocking off any excess flour and put in the egg batter.
Careful not to drip any excess batter in the oil cook the eggplant in batches golden brown on both sides. Place on a rack to drain.
That's it, easy d - u - n, done
* Salt the eggplant because 100 year old Italian grandmothers salt eggplant first. They don't have time to spare and still take this step. Plus it collapses the molecule walls so any fat you use to cook them can't get trapped and make your dish greasy.
Marinade / Viniagrette
- 1 cup EVOO
- 1/3 cup red wine vinegar
- 3 cloves garlic, chopped
- 3 Tablespoons chopped parsley
- 2 Tablespoons chopped fresh rosemary
- a bay leaf
- 3 good grinds of your pepper mill
Heat the oil with the garlic stirring often. When the garlic is toasty brown turn off the heat and add verything else. Watch out, vinegar and hot oil will cause a ruckus in the pan.
Lay out the eggplant in a single layer in a nice flat piece of Tupperware stuff and ladle the viniagrette over the eggplant. Repeat with remaining eggplant and marinade
This will last a week or more in the fridge. Flip it over every couple of days. Thats why we use the nice tupperware thing.
Here is how I made a Warm Eggplant, Fresh Mozzarella & Prosciutto Sandwich on Grilled Foccacia.
Grill the bread, wilt some spinach, put three eggplant slices and two slices of cheese on a pan in the oven until warm and cheese melts a little, about 5 minutes, grill some prosciutto so its crispy like bacon. Put it all together and serve with tomato sauce on the side.
As promised here's my list
That's all for now, I'll add more as my long term memory sparks up. Thanks for reading all the way to the bottom, G
- with roast peppers, hard boiled eggs and arugula
- folded into an omlette
- with orzo as a cold salad
- layered in a lasagna
- rolled around proscuitto as an app
- chopped up on cracker
- different cheeses in the batter
- on a hard roll with a fried egg
- on an English muffin with a poached egg and hollandaise
- with any roast meat
- butter poached scallops
- as a chewing gum flavor (failure)
- eyes for my Raggedy Ann doll, I mean my sisters doll
bonus! remove the germ or sprout from garlic before you use it, tastes bitter