Eggplant Cutlets With Tomato Relish
|Firm eggplant||1 Large|
|Fine dry breadcrumbs||1 Cup (16 tbs)|
|Light olive oil||1|
|Basil leaves||4 , shredded|
|Garlic||1 Clove (5 gm), peeled and minced|
|Extra virgin olive oil||1 1⁄2 Tablespoon|
1 For the relish: blanch the tomatoes for 10 minutes.
2 Carefully peel.
3 Remove the seeds and chop the flesh coarsely.
4 In a bowl, mix with a little salt, freshly ground pepper, the oregano, the shredded basil, the garlic, and the extra virgin olive oil.
5 Stir well and set aside.
6 Cut off the ends of the eggplants.
7 Peel them, and cut lengthwise into thick slices.
8 In a bowl, beat the eggs lightly with a pinch of salt and pepper.
9 Dip the eggplant slices in the beaten egg.
10 Roll to coat evenly with breadcrumbs.
11 In a large skillet, heat 1 cup light olive oil.
12 Fry the eggplant slices for 1 minute on each side or until the coating is golden brown.
13 Remove from the oil, draining well.
14 Do not cover or else they will turn soggy.
16 Serve hot along with the prepared relish.