Eggplant Frites with Roasted Red Pepper Coulis
Delight your taste buds with the sweet flavors of eggplant wrapped in crunchy breadcrumbs and paired with a tangy Roasted Red Pepper Coulis before being drizzled in balsamic vinegar glaze, olive oil and finished with fresh basil.
Ingredients
- 1 batch Roasted Red Pepper Coulis see notes for recipe
- 1 large eggplant sliced about 1/4" thick
- ½ cup Kosher salt for salting eggplant
- 1 large egg
- 2 tbsp water
- 3 cups breadcrumbs Panko offers more crunch for texture
- 4 tsp Cantanzaro Herbs from Savory Spice Shop or use Italian seasoning with lemon zest added
- Olive oil for frying enough to cover pan with 1/4" of oil and for 3 to 4 batches
- 4 oz goat cheese
- 5 oz fresh mozzarella sliced
- Salt and pepper to taste
- Balsamic vinegar glaze and olive oil for drizzling
- fresh basil leaves for garnish
Instructions
- Place eggplant slices in a colander or strainer and salt with Kosher salt for at least 30 minutes to an hour before use. Place in the sink or over a bowl because you are releasing the extra water from inside the eggplant. Do not skip this step because it will leave you with soggy eggplant slices.
- Once your eggplant has released the water, rinse well to remove the excess salt and then set aside to dry before using.
- In a shallow dish, lightly beat the egg with two tablespoons of water, set aside until ready to coat your eggplant.
- In another shallow dish, mix breadcrumbs and Cantanzaro herb mix (or Italian seasoning with lemon zest) together.
- Set a small pot of the Roasted Red Pepper Coulis to warm, so that it's ready when you start plating.
- Add olive to large skillet and heat to almost smoking over medium high heat.
- Dip eggplant slices into the egg mixture, then into the breadcrumb mix, evenly coating on all sides. Then place into the hot oil and fry until golden brown on both sides. Remove to a platter lined with paper towels or a wire rack. Continue frying until all eggplant is cooked. *See notes for baking instructions.
- Set your oven on the broil option and get out a large baking sheet.
- Place the fried eggplant slices on the sheet. Then divide the goat cheese evenly between the slices. Finally, top each slice with one slice of the fresh mozzarella.
- Place baking sheet in the oven under the broiler until the cheese is melting and brown. Keep a close eye on it because it can burn quickly.
- To serve, place about a 1/4 cup of the Roasted Red Pepper Coulis onto a plate, spreading evenly. Then top with one or two eggplant slices - depending on the size of your eggplant.
- Drizzle the Balsamic vinegar and olive oil around the edges of the plate for serving. Finish by tucking a couple of basil leaves.
- Makes about 8 appetizer servings or 4 main dish servings.
Notes
Click here for the Roasted Red Pepper Coulis recipe.
If you prefer the baking method to frying, bake heat oven to 375°, place coated eggplant on a baking sheet and bake until golden brown, turning once.
