A very light and refreshing summer eggplant dish. This is actually lightly fried, thinly sliced eggplant with a Mediterranean inspired pasta salad on top. It is also a lot like a deconstructed cold lasagna.
- 1 eggplant, peeled
- 3 eggs
- 1⁄2 cup half-and-half cream
- 1 cup all-purpose flour
- 4 cups vegetable oil, for frying
- 5 lasagna noodles, cooked
- 2 tomatoes, large diced
- 6 ounces fresh mozzarella cheese, cubed
- 1⁄4 cup capers
- 1⁄2 cup kalamata olive, sliced
- 1⁄2 red onion, thinly sliced
- 1⁄4 cup fresh parsley, chopped
- 1⁄2 cup lemon juice
- 1⁄4 cup olive oil
- 1⁄2 cup vegetable oil
- salt and pepper, to taste
- Slice eggplant lengthwise, about 1/4 in thick.
- Whisk the lemon juice, parsley and salt and pepper together in a large bowl, slowly pour in the olive oil while whisking, then slowly pour in the 1/2 cup of vegetable oil while whisking.
- Cut the lasagne noodles in thick strips.
- Stir in the tomatoes, capers, onion, pasta, mozzarella, and olives. Set aside.
- Heat the frying oil in a large frying pan to about 350°F (or hot enough to fry to a golden brown).
- Whisk together the eggs and half-and-half.
- Dredge the eggplant slices in the flour, then in the egg wash.
- Fry each slice of eggplant for about 2 minutes on each side or until golden brown. Lay on paper towels to drain and cover with a cloth towel to keep warm.
- Lay two or three slices of eggplant on each plate and pile the pasta salad in the center only to allow the edges to stay nice and crispy.
This recipe is very good. We really enjoyed the pasta salad and think it would be devein even without the eggplant and possibly with some cucumber mixed in. This would be very easy to take to a potluck. It is a bit of work, but well worth it in the end. We didn't really like that the eggplant got soggy underneath, so next time I will cut the eggplant into small strips before frying them and serve them on top of the salad. Thanks for a great dinner Chef Jean. Made for team Tasty Testers for Greece in ZWT9.