Ingredients (Serves four)
- 8 Large eggplant slices - peeled, sliced 1/3” thick
- 1 Cup all-purpose flour
- 3 Eggs
- 3 Tbsp. fresh grated Parmesan cheese
- 2 tsp. Fresh garlic - very thinly sliced
- 3 Tbsp. Fresh lemon juice
- 2 Tbsp. White wine
- 4 Tbsp. Butter-cut into cubes
- 2 Tbsp. Capers - drained from juice
- 4 Tbsp. Italian Parsley Leaves - stems removed
- As needed olive oil for sautéing
- To taste salt, black pepper, and sugar
- Lay the eggplant slices on a wire rack and sprinkle both sides generously with salt to remove excess water and promote less absorption of oil when cooking. Let sit for 30-60 minutes to soften. Gently press/squeeze out excess moisture from each eggplant slice. Thoroughly dry each slice with paper towels.
- In a bowl, whisk together the eggs and Parmesan cheese, seasoning to taste with black pepper. Reserve.
- Heat a sauté pan on medium heat. Add enough olive oil to the pan to go about 1/8th inch high. Dredge each eggplant slice in the flour, shaking off excess, then dip each in the egg mixture, letting excess drip off. Carefully place the eggplant in the oil and let cook until a very light golden brown. The eggplant should moderately sizzle when added to the pan. It should not brown too quickly. Flip over and repeat. Remove the eggplant and reserve.
- Pour out excess oil if necessary leaving only enough to cook the garlic. Add the garlic and cook over medium heat until softened but not browned. Add the lemon juice and white wine, bring to a boil. Add the butter, whisking to make a creamy sauce. Do not boil sauce or it will separate. Add the capers and parsley leaves and season sauce to taste with salt, black pepper and sugar. Add the eggplant slices back to the pan to reheat and coat with the sauce. Serve with your favorite sides and enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.edu.