This Eggplant recipe will delight your palate
1 Green Pepper (chopped small)
1 Red Pepper (chopped small)
1 Red Onion (chopped small)
Tops of 6 scallions (chopped small)
12 Grape Tomatoes
1 ½ Fresh ears of Corn on the Cob
1 Large Eggplant
1 Cup Bread Crumbs
½ Cup parmesan cheese
½ Cup Romano cheese
½ Cup Romano cheese (reserve for garnish)
2Tablespoon Olive Oil
2 Tablespoon Grape Oil
1 Cup Balsamic Vinegar
No nutrition information available
Cut the Eggplant into 1-inch slices. Mix the 2 eggs together and dip the Eggplant into the egg. Mix the Bread Crumbs, parmesan cheese and the Romano cheese together. Cover the Eggplant with the Bread Crumb mixture and press so that the crumbs stick to the Eggplant.
Heat a large skillet and add the 2 tablespoons of Olive Oil. Fry the Eggplant on both sides until golden brown and the Eggplant is semi-soft. Remove from heat and let stand.
Chop the Green & Red Peppers, Red onion and Scallion tops into ¼ inch pieces. Cut the Grape Tomatoes in half. Remove the corn from the cobs.
In a smaller skillet add the 2 tablespoons of Grape Oil. Add the chopped vegetables except the corn and the tomatoes. Cook until soft. Add the corn and the tomatoes. Cook for approx 3 min.
Add the Balsamic Vinegar and cook until almost caramelized.
Re-heat the Eggplant in the oven at 350 degrees until hot, approx. 20 min.
Place the Eggplant on a serving dish and top with the vegetable mixture. Sprinkle with freshly grated Romano cheese.