When I first read the recipe for Crunchy Eggplant, in Michael Schlow's new book, It's About Time, I wondered if I was looking at a typo. Did he really mean to say cut the eggplant slices two inches thick? As one who has always liked her eggplant as thin as possible, more like eggplant wafers even, this just didn't seem right. I was however, seriously craving both eggplant and veal parmesan. I'd had both just two nights ago at a friend's dinner party, but we were having so much fun drinking wine on her new front deck, that we almost didn't get around to eating dinner. When we finally did eat it was delicious but I must not have had much because I've been wanting more ever since.
I just couldn't bring myself to cut the egpplant two full inches thick though. So I compromised, by doing half of it just over an inch and the rest, about a quarter inch. I was so uncertain about the thickness, that I searched online and found this mouthwatering picture and passionate review of this eggplant dish that is served as an appetizer at Via Matta. Looks like it is supposed to be this thick.
Sometimes, it's deliciously good to be wrong! The thick slices of eggplant that I coated with a seasoned Panko crumb mix, fried in extra virgin olive oil, and then baked for 15 minutes in a hot oven, were nothing short of amazing. The thin slices didn't even compare. When prepared this way they were too greasy and crunchy and the eggplant barely existed. Topped with a little cheese, and a bruschetta-like tomato sauce, the thick eggplant slices were crispy on top and bottom and meltingly tender and sweet in the middle. Great as an appetizer, this could also make a wonderful vegetarian entree or as I had it, as a side dish, with Veal Milanese.
Crunchy Eggplant adapted from chef Michael Schlow's recipe. In the book, it says this is the most popular dish served at Via Matta. If you make this as I did, you'll understand why.
1 large eggplant
1 cup flour
1 cup panko crumbs
2 eggs
2 tablespoons water
2 pinches oregano
2 bigger pinches basil
dash of salt and pepper
Pour flour into shallow bowl and season with salt, pepper, oregano and basil.
Do the same in another shallow bowl with the panko.
Beat eggs with water in a shallow bowl.
Slice eggplant into one inch thick slices. Not necessary to peel.
Dredge each slice in flour, shake off excess, dip into egg, then into panko crumbs and coat well on both sides.
Once all slices are coated, place on a plate, cover, and chill in refrigerator for at least 30 minutes.
Let eggplant slices sit out for ten minutes before frying in extra virgin olive oil,
Add about a quarter cup of oil to a large saute pan over medium high heat.
Fry each slice for a few minutes on each side, working in batches so you don't crowd them in the pan. Drain on paper towels, then place in a shallow pan and bake at 400 for about 15 minutes.
As soon as eggplant slices come out of the oven, drain again on paper towels and top each slice with about a tablespoon or so of cheese. I used a blend of mozzarella, cheddar, provolone and asiago, but any combination is fine. Spoon sauce over eggplant, and enjoy!
Bruschetta like sauce
1 large can diced tomatoes
2 big cloves garlic
1 big onion
1 cup sliced mushrooms
3 tablespoons butter
1 tablespoon canola oil
1/2 cup red wine
1/2 can water (use the can tomatoes came in)
1 tablespoon sugar
1/2 teaspooon salt
Oregano, Basil, and Rosemary
In large saucepan over medium heat, add onion and olive oil, and saute about three minutes until they start to soften. Add garlic and cook a few minutes more.
Sprinkle sugar over onions, stir and cook a few more minutes. Add mushrooms and butter and cook about five minute. Add wine and wait two minutes.
Add tomatoes, water, and spices. Stir well, cover and simmer for about two hours or so. This makes a thin, flavorful sauce that is delicious served over egpplant or veal.
:) Pam