Mediterranean Eggplant " Salad"

Recipe by Chef Jean
READY IN: 50mins
SERVES: 6
YIELD: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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