Roasted Eggplant Batons With Balsamic Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Tuscan | *new import, Appetizers, Eggplant, Mediterrane, Tuscan | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Eggplant, stems removed or |
| 3 thin | ||
| 3/4 | c | Bread crumbs |
| 1/2 | c | Grated Parmigiano-Reggiano |
| 1/8 | t | Dried sage, crumbled |
| 1/2 | t | Freshly ground black pepper |
| 3/4 | c | Unbleached flour |
| 2 | Eggs, lightly beaten | |
| 3 | T | Extra-virgin olive oil |
| 1 | T | Balsamic vinegar |
| 1 | T | Chopped fresh parsley |
| 1 | Clove garlic, crushed | |
| 1/8 | t | Salt |
| 1/2 | lb | Arugula leaves, for garnish |
INSTRUCTIONS
~ Preheat broiler. Cut each eggplant into 1/2-inch slices. Cut each slice into 1/2-inch sticks. Place the bread crumbs in a bowl with the cheese, sage, and black pepper. Stir to mix. Place the flour and the eggs in separate bowls. 2~ Dip each eggplant stick first into the flour, shaking off any excess, then into the eggs, and finally, into the bread crumbs. Place on a greased baking sheet and broil about 4 inches from the heat, for 5 minutes. Turn and broil 2 minutes longer or until golden. 3~ Meanwhile, place all the sauce ingredients in a small, nonreactive saucepan and cook over low heat for 5 minutes, stirring constantly until thickened. Remove from heat and cool to room temperature. 4~ Place the sauce in a serving bowl and center on a platter. Surround with arugula, cover with eggplant batons arranged in a star pattern and serve. >Bastoncini di Melanzana al Balsamico. Serves 4, takes 60 mins with moderate difficulty. Description: This is a dish from my childhood, although at that time, the eggplant batons were fried in olive oil instead of broiled. I remember loving the crisp texture but wishing that the flavor of the eggplants were more noticeable. This recipe is my solution to that delimma as well as another excuse for using balsamic vinegar. --AB >Recipe from SOLO VERDURA, by Anne Bianchi (1997 Ecco Press) >Edited by Pat Hanneman mc-PER SERVING 40% cff: 387 cals; 17.4g fat Recipe by: SOLO VERDURA, by Anne Bianchi Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 262
Calories From Fat: 39
Total Fat: 4.4g
Cholesterol: 93mg
Sodium: 277.2mg
Potassium: 716mg
Carbohydrates: 45.6g
Fiber: 8.3g
Sugar: 7.2g
Protein: 11.6g