This easy main course is an excellent way to showcase fresh produce!
Makes 6-8 servings
1 large eggplant
1 tablespoon of cider vinegar
2 tablespoons non-fat milk
1/2 cup whole wheat flour
1 tablespoon sesame seeds
2 tablespoons olive oil
1 cup mushrooms, sliced
3 medium tomatoes, sliced
1 tablespoon fresh basil, chopped or 1 1/2 tsp dried basil
2 cups stale breadcrumbs
1 cup walnuts, chopped
1/4 cup parmesan cheese, grated
1 large zucchini, diced
2 small onions, chopped
Directions
Preheat oven to 350 degrees. Cut eggplant into half-inch slices. Place in a large bowl and cover with boiling water. Add vinegar and let stand for 15 minutes, then drain and pat dry.
Mix flour and sesame seeds together in a large, shallow bowl or plate. Dip eggplant slices in milk, then in the flour-sesame seed mix. Heat half the oil in a large frying pan and add half the eggplant in a single layer. Fry until lightly browned on both sides. Drain on absorbent paper. Repeat with the remaining slices.
Place a layer of eggplant in a shallow ovenproof dish, top with mushrooms and tomatoes, and sprinkle with basil.
Combine breadcrumbs, walnuts and cheese in a small bowl and sprinkle half the mixture over tomatoes. Top with combined zucchini and shallots. Cover with remaining eggplant, then sprinkle with the remaining breadcrumb mixture. Drizzle with oil. Bake for about 30 minutes, until golden brown.
Serve with a fresh bean medley: butter beans, french beans and broad beans topped with a little fresh-ground pepper.
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