Fried Breaded Eggplant with Basil Pesto and Heirloom Tomatoes

Felt like I had stepped into an Italian restaurant, a bit of heaven, but alas it was just my little italian kitchen. :) This was a delicious and spontaneous discovery.

1/2 medium eggplant (meaty variety with less seeds) peeled, ~5/8 thick slices
dust in flour (tap off extra)
Whisk together:
2 eggs
salt
pepper
1/2 tsp herb mix (sage, parsley...)

Dip floured eggplant slices in egg mix and sprinkle with minced garlic
Fry in a couple tablespoons of olive oil until tender to touch (similar to the feel of a raw chicken breast) for a few minutes on each side. (Better option, infuse olive oil with garlic flavor by sauteing garlic and letting sit awhile, remove it and fry eggplant.) Breading is lightly browned.

Spread basil pesto generously and serve with fresh heirloom tomatoes bite-size wedges.

Caution: keeps hot for a long time

No experimentation needed.

Eat and Enjoy!

Caramelized Onions and Mushrooms with Artichoke Cannelli Beans

This can be served with meat of your choice or as a side dish. I would recommend a medium rare steak with this. I ate it alone, vegetarian style. Nevertheless, I am single college student. My expectations for a "well-rounded" are typically non-existent.

High heat to caramelize for a couple minutes:
3 Tbs seasoned oil (from 250g of seasoned artichoke hearts)*
1 medium yellow onion thick sliced
Reduce heat and add:
2 cloves garlic
1/3 cup baby portabella mushrooms quartered
Salt and pepper
Set aside and return pan to heat and add immediately:
1 can cannelli beans drained
3 artichoke hearts chopped (more as desired)
salt and pepper
Serve with fresh parsley

*local COOP go-to, for only euro 1.19