Baked Eggplant with Tomato Coulis

2 eggplants (about 3/4 pound each)
4 eggs
1/2 cup flour
4 cups bread crumbs
Tomato Coulis
2 tablespoons olive oil
1 sweet onion, preferably vidalia, chopped
3 garlic cloves, minced
1 tablespoon fresh thyme, minced (or 1/2 teaspoon dried)
1/4 teaspoon crushed red pepper
2 pounds italian plum tomatoes, seeded and diced (or use a 28-ounce can, drained)
salt and pepper
1 teaspoon red wine vinegar

Peel the eggplants and cut into 1/2-inch slices. Beat the eggs in a small bowl. Spread the flour on some waxed paper and the crumbs on another piece of waxed paper.

Coat a couple of cookie sheets with non-stick spray. Dredge the eggplant slices in the flour, dip them in the eggs and then coat them with the crumbs. Place them on the baking sheets. (After this preparation, they are ready for frying in olive oil, if you prefer to go that route.) Bake in a preheated, 350-degree oven for 1 hour.

In the meantime, make the tomato coulis. Remove the eggplant to a serving platter and spoon the coulis over the top. The recipe will serve six.

Tomato Coulis: Heat the oil in a large frying pan. Add the onion, garlic, thyme and red pepper. Sauté over medium heat, stirring frequently, for 5 minutes. Add the tomatoes. Cook over low heat for 15 to 20 minutes, or until sauce is thick. Stir often. Season with salt and pepper, to taste. Add the vinegar and stir well.



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