Breaded Medallions Of Roasted Eggplant Recipe

Time1h

Serves4

with romano cheese and fresh herbs topped with ricotta and fresh basil served with San Marzano tossed vermicelli

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Ingredients

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1
Prepare the Eggplant
Slice the eggplant into 1/2 inch thick medallions. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
2
Bread the Eggplant
Set up three bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Romano cheese, and chopped fresh herbs. Dip each eggplant medallion first in flour, then in eggs, and finally coat with the breadcrumb mixture.
3
Roast the Medallions
Preheat the oven to 400°F (200°C). Place the breaded medallions on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until golden brown and crispy.
4
Prepare the Vermicelli
Cook the vermicelli according to package instructions. Drain and toss with San Marzano tomatoes, seasoning with salt and pepper to taste.
5
Serve
Plate the roasted eggplant medallions, top with a dollop of ricotta cheese, and garnish with fresh basil. Serve alongside the tossed vermicelli.