Berenjenas Recipe
Eggplant, breaded and fried, topped with a cool tomato, garlic & herb compote and shredded Parmesan.
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Ingredients
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Eggplant Preparation
Tomato Compote
Topping
Method
Eggplant Preparation
- 1
Prepare Eggplant
Slice the eggplants into 1/2 inch thick rounds. Lay them on a baking sheet and sprinkle with salt. Let them sit for about 30 minutes to draw out excess moisture and bitterness.
- 2
Dredging Station
Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- 3
Bread the Eggplants
Pat the salted eggplant slices dry with paper towels. Dip each slice first in flour, shaking off excess, then into the beaten eggs, and finally coat with breadcrumbs.
- 4
Fry the Eggplants
In a large skillet, heat vegetable oil over medium-high heat. Once hot, fry the breaded eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
Tomato Compote
- 5
Prepare Tomatoes
Chop the tomatoes into small dice. Mince the garlic.
- 6
Assembly
- 7
Assemble the Dish
On a serving plate, place a few slices of fried eggplant. Top generously with the tomato compote and sprinkle with shredded Parmesan cheese.
- 8
Serve
Serve immediately while the eggplant is warm and crispy.
