Fried Parmesan Eggplant Sticks With Garlic & Cilantro Sau

It doesn’t matter how bad you were hurt. It doesn’t matter if the person has yet to ask for your forgiveness. It doesn’t matter how strongly you feel you can justify your bitterness. It doesn’t matter is the offender still continues to sin against you. Bitterness in any form is a sin against God. You are choosing to be bitter. You will never be free until you acknowledge your bitterness, own up to it and ask for the Lord’s forgiveness.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Vegetables			2	Servings

INGREDIENTS

1		Eggplant, approximately 1
		1/4 to 1 1/2 pounds
		Salt and pepper
1		Egg
1	c	Bread crumbs
1	c	Grated parmesan cheese
		Vegetable oil for frying
2		Fresh cilantro, stems
		removed
6		Cloves of garlic
1	t	Dijon mustard
		One lemon, Juice of
2	c	Olive oil
		Salt and pepper
1/4	c	Grated Parmesan Cheese
3	T	Shaved chives

INSTRUCTIONS

ESSENCE OF EMERIL SHOW#EE2271  For purging the eggplant: Cut off the
spiky top and peel the  eggplant. Cut lengthwise into slices about
3/8-inch thick. Spread the  pieces of eggplant in a colander and
sprinkle evenly with salt. This  will draw out the juices and help firm
up the texture of the  eggplant. Allow to stand for 30 minutes. Pat dry
to remove any excess  salt.  For the sauce: In a food processor,
combine the garlic and cilantro  and pulse to a smooth consistency. Add
the lemon juice and mustard.  In a steady stream, pour in the olive oil
until the sauce is  emulsified. Season with salt and pepper.  For the
eggplant: Cut the slices in half and into 1 inch thick  sticks. In a
mixing bowl, lightly beat the egg. Combine the bread  crumbs and
parmesan cheese together and season with salt and pepper.  Pour enough
oil into a frying pan to come 1 1/2 inches up the sides  and turn the
heat on. Dip each stick into the beaten egg, letting the  excess drip
off. Turn the eggplant into the bread crumb mixture,  coating both
sides. Add as many of the sticks into the pan as will  fit loosely
without overcrowding. Fry on one side until golden brown.  Turn the
sticks over and continue frying until done. Remove from the  fryer with
a slotted spoon and dry on a paper lined platter. Season  with Essence.
Place the sauce in a small bowl in the center of a platter with the
sticks surrounding it and sprinkle with grated Parmesan Cheese and
shaved chives.  Posted to recipelu-digest by molony <molony@scsn.net>
on Mar 11, 1998

A Message from our Provider:

“When God ordains, He sustains.”