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Friday, September 24, 2010

Chew on This | Herbed Eggplant Parmesan Medallions

My friends garden is overflowing with beautiful purple eggplant and I am the person
she came to for relief...I could have all I wanted if I promised to make these little gems 
into something she loved, hint-hint, Herbed Eggplant Parmesan Medallions.  She shared
and so did I.  You can use them as a savory side dish or a mouth-watering appetizer!

This is what you will need:

Two small eggplants, mayonnaise, panko or dry bread crumbs, Parmesan cheese, garlic powder,  dry Italian seasoning, a dash of cayenne, olive oil, cocktail sauce, horseradish,
and a squirt of lemon juice.  

Measure out your dry ingredients-mix them together-pour onto a flat plate.   Slice the 
eggplant into rounds about 1/4".

Coat both sides of the eggplant with a small amount of mayonnaise and dredge in the
Parmesan/panko mixture.  Now these veggies are ready to fry.

Pour olive oil into a small skillet and drop in the coated eggplant slices...sooooo good I can
hardly wait to sink my teeth into those babies.

Fry until golden and then get the next batch ready.  You might have to add more  olive
oil...go for it.

While eggplants are frying, make the cocktail sauce...hot as you like,  just cocktail sauce, horseradish, and a squirt of lemon...in the amount that works for you. If serving as a
side, you can use your favorite spaghetti sauce or eat it with a healthy squeeze of lemon.

Now we're ready to plate and devour.   For use as an appetizer, place the bowl of cocktail sauce in the center of a serving dish and arrange the slices around it. 

Veggies never tasted so good and as for my friend...she plans to share with me often...oh, what have I gotten myself into? 

mm mm good!


Here is the recipe:

Herbed Eggplant Parmesan Medallions

2   small eggplants
1/4  C mayonnaise
1/4  C panko bread crumbs
1/4  C grated Parmesan cheese
1/2   t garlic powder
1   T dry Italian seasoning
dash of cayenne
olive oil
cocktail sauce
squirt of lemon

Cocktail sauce:
In a small bowl, combine cocktail sauce and add desired amount of horseradish.  A squeeze
of lemon juice may be added to the cocktail sauce or squeeze directly on the fried eggplant slices just before serving.

Combine the dry ingredients, (grated Parmesan cheese, panko bread crumbs, garlic
powder, cayenne, 1 T of dry Italian seasoning, and salt and pepper to taste) and stir
to blend.  Pour into a flat plate.

Slice the eggplant in 1/4" slices - skin may be peeled if you prefer-I peel mine.  Spread
a thin coating of mayonnaise on each side of the eggplant and dredge both sides in the Parmesan/panko mixture.

Pour olive oil into a medium size skillet and fry eggplant on each side until golden.   Add
more olive oil if needed.

If the medallions are to be used for an appetizer, just before serving, place the small
bowl of cocktail sauce on the serving plate and arrange the fried eggplant around it. 

If using as a side, a small amount of your favorite spaghetti sauce can be put on the top.


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