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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Eggplant medallions Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 medium eggplant--prefer Japanese, peeled and sliced.
½ cup Italian bread crumbs
½ cup Parmesan cheese, grated
½ cup half and half or heavy cream
Directions:
Directions:
After peeling and slicing eggplant, place the slices on a plate and salt both sides generously (this wicks the excess fluid out of the eggplant. Let them set a few minutes until the moisture has seeped out, and dry them gently on a paper towel.

Pour the half and half in a shallow bowl. In a different bowl or on a plate mix together the bread crumbs and the Parmesan.

Dip the slices in the half and half, and then coat with the crumb and cheese mixture.

Fry in butter until well-browned on both sides, and tender when forked.

 

 

 

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