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.