September - Eggplant Bruschetta

Ingredients for Crispy Eggplant:

• 2 small eggplants (cut into 1/4-1/2” disks)

• 1 cup flour (seasoned with 1/2 tsp each salt & pepper)

• 2 eggs

• 1/2 cup seasoned breadcrumb

• 1/2 cup panko breadcrumb

• 2 tbsp grated parmesan cheese

• 1 tsp garlic powder

• salt

Ingredients for Bruschetta Topping:

• 2 cups tomatoes (diced large tomatoes, or quartered cherry tomatoes)

• 1/4 of a small red onion (diced)

• 1 tbsp extra virgin olive oil

• 1-2 garlic cloves (minced)

• 3-4 leaves fresh basil (roughly chopped)

• 1/4 tsp dried rosemary (crushed up)

• 1/4-1/2 tsp aged balsamic vinegar (you may want a bit more to drizzle over top just before serving)

• salt & pepper to taste

• optional: shredded parmesan cheese for the top just before serving

Method:

The first step is to prep the eggplant, making sure to remove any bitter liquid that it holds within.

• Remove both ends of your eggplants and then slice the remaining veg into 1/4-1/2” discs

• Line a cookie sheet with paper towels and place your eggplant discs on there in a single layer.

• Sprinkle them liberally with salt on the one side that is facing up

  *don’t worry this excess salt will all be rinsed off before we baked the eggplant so don’t hold back.

• Allow them to sit like that for 30 minutes up to 1 hour

• Over the course of that hour, the salt will draw out any bitter liquid from the eggplants. It will appear as a clear to semi-brown liquid on the surface of the disks.

• After about 30mins-1 hour, rinse the eggplant disks to remove all that salt and any liquid produced. Then pat them dry and set aside for a moment.

• Preheat your oven now to 400 F

• Mix all of the ingredients for the “Bruschetta Topping” together in a bowl. Then cover and place in the fridge until its time to assemble the dish.

• Prepare a large cookie sheet by either lightly greasing it, or covering it with tin foil.

• Then set up your dredging stations. In the 1st shallow bowl have your seasoned flour, in a 2nd shallow bowl whisk your 2 eggs, and in a 3rd shallow bowl mix together the breadcrumbs, panko, parmesan cheese, and garlic powder

• One at a time, take your disks of eggplant and with one hand dip into the dry flour station to coat both sides then shake off any excess. With your other hand dip it into the egg station. Then again with your “dry” hand, dip it into the final breadcrumb station and press that coating into both sides of the eggplant before placing it onto your prepared baking sheet. Repeat this process until all of your eggplant is done.

• Bake these for about 15-20 mins or until they are golden brown and done to your desired crispness.

• Take them out and allow to cool for a few mins

• Take your bruschetta topping out of the fridge and pile it on the crispy slices of eggplant, and finish with a drizzle of balsamic and sprinkle of parm.