Roasted eggplant batons with balsamic sauce

4 Servings

Ingredients

Quantity Ingredient
1½ pounds Eggplant; stems removed, or 3 thin
¾ cup Bread crumbs
½ cup Grated Parmigiano-Reggiano
⅛ teaspoon Dried sage; crumbled
½ teaspoon Freshly ground black pepper
¾ cup Unbleached flour
2 Eggs; lightly beaten
3 tablespoons Extra-virgin olive oil
1 tablespoon Balsamic vinegar
1 tablespoon Chopped fresh parsley
1 Clove garlic; crushed
⅛ teaspoon Salt
½ pounds Arugula leaves; for garnish

Directions

BATONS

SAUCE

1~ Preheat broiler. Cut each eggplant into ½-inch slices. Cut each slice into ½-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@...> on Mar 16, 1998

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