Pecan Crusted Eggplant
12 ounces pecan pieces, ground
1. For breading, combine pecans, breadcrumbs, pepper, garlic, herbs and half the salt. Mix well; set aside.
12 ounces dry breadcrumbs
1 tablespoon ground black pepper
1 tablespoon each granulated garlic, dried basil, oregano, marjoram, dill, thyme, and parsley
1 tablespoon salt, divided
6 pounds whole fresh eggplant
all-purpose flour, as needed for dredging
12 whole large eggs
1/3 cup vegetable oil
6 pounds ripe tomatoes
1/4 cup tomato paste
1 tablespoon red wine vinegar
1 1/2 teaspoons balsamic vinegar
1/3 cup olive oil
2. Cut each eggplant into 1/4 in. thick slices. Dredge in flour on both sides. Beat eggs with vegetable oil and 1/3 cup water in shallow pan. Dip eggplant in egg mixture, then coat thoroughly in breading mix. Arrange on oiled sheet pans in single layer.
3. For tomato sauce, roast lightly oiled tomatoes in 500°F oven until tender and skins peel off easily, about 10 minutes. Peel, core, halve and seed tomatoes when cool. Strain tomatoes into purée. Reduce in saucepan to 1 1/2 qt. Stir in tomato paste, vinegars, remaining salt and olive oil. Hold warm.
4. For each serving, bake 4 ounces breaded eggplant slices at 425°F until crust is golden, about 10 minutes. Ladle 2 ounces sauce over eggplant slices. Serve with mixed grain or wild rice.
Yield: 24 Servings
How can you make this a vegan recipe (i.e. no eggs)?
Harry, Nazareth, PA
RE: Vegan: Japanese restaurants dredge in liquified cornstarch; so now I do that.
Anonymous, Location not stated.
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