Panko Crusted Eggplant with Italian Salsa

Eggplant season is something to be taken advantage of. When we're tires of the Baked Pasta with Eggplant (a standby), I make this dish. It's somewhat more involved and requires frying, but the taste is always worth the effort. I serve these eggplant medallions over a simple pasta tossed with olive oil and pecorino romano cheese.

2 Medium Italian Eggplants, in 1/2" rounds (16 slices in total)
1 Cup Flour
2 Eggs
1 Tbsp Milk
1 1/2 Cups Panko Crumbs
Canola Oil
1 Cup Mozzerella

1 1/2 Cups Chopped Tomatoes (about 2 large)
1/2 Cup Red Onions, finely diced
1/4 Cup Basil, chopped
2 cloves Garlic, minced
1/2 tsp Red Chili Flakes
2 Tsp Balsamic Vinegar
1 Tsp Olive Oil
2 pinches Salt (taste and add more if desired)

Slice the eggplant and rub both sides with salt. Let sit while you prepare the salsa. When the salsa is mixed, set aside and go back to the eggplant. Rinse and dry the slices. Set out three container for the flour, egg and panko. Season each with a healthy pinch of salt. Add some black pepper to the flour and egg mixtures if desired. Heat 3/4" of canola oil over medium heat in a frying pan. When the oil is hot (drop a few panko brumbs in the oil. It the sizzle & float, it's ready. Dredge the first batch (usually 3 slices) of eggplant in the flour, shaking off any excess. Next coat each in the egg mixture, scraping along the side of the container. Finally, lay each slice in the pank and press the crumbs against the eggplant. Lay the slices in the hot oil and fry 5 minutes per side. Drain on towels or a cooking rack. Repeat with the remaining batches.

Preheat the oven to 425 degrees. Spray a 9x13 glass baking dish with non stick cooking spray. Lay 8 slices of eggplant in the baking dish. Spoon 1 tbsp of the salsa on each slice and sprinkle with half the mozzerella. Lay the second 8 slices over the first layers and top each with 2 Tbsp of salsa and the rest of the cheese. Bake for 20 minutes and serve.

The Enlightened Palate

Panko Crusted Eggplant with Italian Salsa