Sunday, July 8, 2012

Eggplant BLT

Yesterday I was craving eggplant (aubergine, brinjal, whatever you like to call them). And when you have a craving it seems to be all you think about. But I was reluctant to cook any, I was getting bored with the perennial plant. I have prepared them baked, in lasagna, covered in sauce, fried and spicy, cooked like a twice baked potato etc...- Change was needed. Something new.

Googling around (That's a word, right?), I simply wrote, 'creative uses for eggplant' and I found a post by Real Simple who breaded the slices and fried them until crispy, (OK yawn, been there, done that), THEN, he used the crispy slices like 'bread' to make a sandwich! Ugh! So creative!

The chef's recipe didn't sound appetizing, and I didn't have half the ingredients anyways so I adopted it into the classic, and Real Simple Bacon, Lettuce, and Tomato sandwich.


This is possibly one of my top ten favorite recipes for 2012. 
It is seriously good food.

Here is Matt Romero's recipe with some adaptation by me.


Ingredients                                                         Time: 30 minutes, serves 2
                                                                                          Makes approx six 'sandwiches'
5-10 slices of bacon (however much bacon you like)
1/3 c flour
1/3 c cornstarch
1 large egg beaten
1/2 c fine breadcrumbs
1 medium/ large eggplant, cut into 1/2 inch rounds
1/2 c vegetable oil
kosher salt 
leaves romaine lettuce, torn in half 
small tomatoes, sliced

 

Directions

  1.  Line a plate with paper towels and place the eggplant slices on top, sprinkle with salt and let sit for 15-30minutes, here's why. Rinse and pat dry.
  2. In a frying skillet, cook bacon like normal until done to your liking, drain on paper towels and keep warm in the microwave. Drain bacon grease if you'd like or use it for step 4.
  3. Mix the flour and cornstarch together. Place the flour mix, eggs, and bread crumbs in separate shallow bowls. Dip the eggplant slices in the flour mix, then in the eggs (letting any excess drip off), and finally in the bread crumbs, pressing gently to help them adhere completely coating. Don't worry about the sides being coated.  
  4. In the same skillet, heat half the oil over medium-high heat. Cook half the eggplant until golden brown and crisp, 2 to 3 minutes per side; transfer to a paper towel–lined plate, repeat with the remaining oil and eggplant. Sprinkle the hot eggplant with ½ teaspoon salt.
  5. Layer the eggplant, bacon, lettuce, and tomatoes, to form  "sandwiches," with the eggplant on the top and bottom of each stack. 
  6. Eat and enjoy!

Calories calculated using Sparkrecipe Calculator: 471.2 calories per serving (3 sandwiches), *Calories calculated with 5 slices of bacon

The tiny ends can be made like 'sliders' Love it.

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