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!
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