Wednesday, July 22, 2015

Summery Fried Eggplant with Fresh Tomato Salad

Looking for a new way to prepare eggplant, I gained  inspiration for an eggplant layer dish through browsing through my Pinterest Healthy Eating board, only to create my own variation on an eggplant parm dish.  The medley you see above uses loads of fresh, local ingredients that made it very scrumptious and I also omitted the heavy dose of cheese that's commonly used in the classic version of the recipe.  With all of these tweaks, I created something I'm calling my Summery Fried Eggplant. Here's how you make it:

Fooditka's Summery Fried Eggplant 

Ingredients (serves 2)
1 large eggplant, sliced into 1/2 inch pieces
1 - 1 1/2 cup of panko breadcrumbs
1 egg white and 1/2 cup of water, whisked together until frothy
1 cup of gluten free flour (I used Bob's Red Mill 1 to 1)
2 cups of fresh heirloom tomatoes, cut in half
1 tbs of red onion, sliced
1 tbs of fresh basil, chopped
Balsamic vinaigrette
Olive oil

Salt & pepper

Cut the eggplant into slices and then season with salt.  Let it sweat for about a half hour so it gets nice and tender.

Coat the eggplant in the flour, then the egg whites and finally the breadcrumbs.  Place into a hot skillet with olive oil and fry for about 5 minutes on each side.  Drain on a plate lined with a paper towel.

Then, make the tomato salad by combining the tomatoes with the onions and basil.  Toss with a few splashes of the balsamic vinaigrette, olive oil and season with salt and pepper.  Then layer on top of the eggplant.

If you so wish, you can serve the eggplant on top of fresh pasta or gnocchi like I did.  It was really hearty and so delicious!

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