Recipe: Eggplant Milanese
Chef Steve DiPietro shares a delicious, healthy recipe for Eggplant Milanese to start out the new year.
Slice eggplant lengthwise in 1/4 inch slices. Bread with flour, egg and panko breadcrumbs. In a heavy skillet, preheat olive oil until very hot. Lightly brown eggplant on each side; drain on paper towels.
You can also add vegetables of your choice — roast them in the oven with olive oil, salt and pepper.
For the roasted red pepper coulee:
2 cups of roasted red pepper
1 cup of white balsamic vinegar
1/4 cup of lemon juice
1 cup salad oil
1/2 cup of extra virgin olive oil
2 teaspoons fresh basil
1 teaspoon shallots
1/2 tablespoon garlic
1 tablespoon kosher salt
1 teaspoon black pepper
Blend for one minute in a blender
Line bottom of casserole with coulee. Add layer of eggplant.