Paniered Eggplant Slices

Ingredients

• 2 medium eggplants
• Salt
• 1 tsp Sweet paprika powder
• 2 Eggs
• 4 Tbsp breadcrumbs
• clarified butter for frying
• 1 large can peeled tomatoes
• 2 shallots
• 2 Garlic cloves
• 1 bay leaf
• 2 tbsp Tomato paste
• 2 tbsp olive oil
• Salt
• pepper from grinder

Instructions

1. 1.

   Wash the eggplants, trim ends and cut into thick slices. Salt both sides and let stand 30 minutes. Pat dry, sprinkle paprika. Beat eggs in a shallow dish. Place breadcrumbs in another shallow dish. Dip eggplant slices first in eggs then in breadcrumbs. Heat clarified butter in a pan and fry slices about 3 minutes per side. Keep finished slices warm in the oven at 70°C. Serve with tomato dip.

2. 2.

   Peel and finely chop shallots. Peel garlic. Sauté shallots in hot olive oil until translucent, squeeze in garlic, stir in tomato paste, add bay leaf and tomatoes with juice. Mash tomatoes with a potato masher. Bring to boil, season with salt and pepper, and simmer gently for about 45 minutes.