Fried Eggplant Gruyère


Eggplant is one of those hearty vegetables that does well on it's own and can be capitalized as a main attraction! I use it in so many applications, from sauces to sautes, to hors d'oeuvres and main meals. It is available year round and so easy to cook up quick. Here I simply slice into medallions, dip into an egg batter and breading, fry and bake with a hefty amount of shredded Gruyère cheese. It makes a beautiful side dish with veal, buttered haricots and a lettuce leaf salad.


Simple Ingredients and Directions

1 large eggplant sliced 1/4 inch thickness, circular
1 loaf stale french bread
1/4 cup Pine Nuts
1/2 cup Parmesan Cheese
salt and pepper
1/2 tsp. dried basil
1/2 tsp. dried parsley
2-3 eggs
1/4 cup milk
Olive Oil
2 cups shredded Gruyère cheese



Slice eggplants. In large shallow bowl, mix eggs with milk. Season with 1/4 tsp. salt and fresh ground black pepper.
In a food processor, blend 1/2 of the stale french bread, pine nuts, parmesan cheese, and salt and pepper, (just around 1/2 tsp. of salt). Pulse till a nice bread crumb consistency. Add dried herbs.
Put bread crumbs into another large shallow bowl.
Heat a large skillet on medium. Add around 1/4 cup olive oil. Start by dipping eggplant in the egg solution and then dip in the bread crumbs to coat on each side. Put in pre heated pan and brown on both sides. Remove from pan to a dish lined with paper towels. Repeat process till all the eggplants are cooked.
In a large baking dish, arrange eggplants side by side. Sprinkle shredded Gruyère on top, covering well.
Bake in a 450 degree pre heated oven till cheese is melted and bubbly.

Buon Appetito!
Laurie

9 comments:

Bentoist said...

I have to try that. I like gruyere and eggplant but never tried the two together. Your recipe sounds like it's a fabulous marriage though.

JennDZ - The Leftover Queen said...

Looks delicious Laurie! This is a meal in itself with a nice salad an Italian bread! oh lala!

Anonymous said...

I love eggplant! It's so versatile.
Hope you are doing well sweety!
Maryann xox

Proud Italian Cook said...

I love eggplant all ways. I'll have to try it with Gruyere! Hope your Mom is doing better Laurie.
Hugs,
Marie

Anonymous said...

I have so much eggplant from the garden I'm going to try this! Looks YUMMY!

Lori Lynn said...

Hi Laurie - we are on the same wavelength. Eggplant YAY! This dish looks so darn good! Your breading sounds great too, with the pine nuts and parmesan and dried herbs, not just plain old breadcrumbs!

Vera said...

Laurie, I love eggplants, can't live without them. This is a great way to serve them!

P.S. Laurie, how is your mom doing? I hope she's feeling better.

glamah16 said...

I bet the gruyere just transforms this eggplant.

Anonymous said...

WOW. I stumbled across this older post from google, as for my cooking class I have to make something with eggplant, and I have a chunk of gruyere cheese left. This will be perfect, and looks AMAZING!!!