Eggplant with Lemon and Capers

The other day I came home with two fat eggplants and absolutely no desire to cook eggplant parmigiana, eggplant garlic stir-fry, or heaven forbid, mousaka. (I've never delved into Greek food anyway and wouldn't have the foggiest idea where to start with a Bechamel sauce).

So, I borrowed a great summer side dish (or perhaps a main course if you're a veggie) from my mom. It goes a little something like this:

Ingredients:

One whole eggplant, preferably male (ask your grandma about that - ha!)

For dipping and coating, make sure you have plenty of:
Flour
Eggs
Breadcrumbs

Olive oil
Juice of one lemon
Capers - let's say half of one of those miniature bottles they come in
Parsley, chopped finely
Salt and pepper to taste

Instruc tions:

Preheat oven to 350 (yes, you'll be baking these).

Peel the eggplant, then slice into rounds.

Set up your dipping station - a bowl of flour, bowl of beaten egg, bowl of breadcrumbs. Dip in each bowl in that order and arrange eggplant slices on baking trays. Bake at 350 until crispy.*

*Note - I thought that mine were too heavily breaded. I'm going to omit the breadcrumbs next time, doing just egg and then flour, and see what comes of this.

Next step:

Combine maybe a third-cup of olive oil (guesstimate), the juice of a lemon, half a small jar of drained capers, and three tablespoons or so of fresh, chopped parsley. Taste-test, dilute with water if too lemony. You can also add a splash of balsamic if you like. Sprinkle with salt and fresh cracked pepper.

Remove eggplant slices from oven and bathe in this lemon/caper dressing. Serve hot or cold (I prefer it cold, served as a chilled summer side dish). Sprinkle with fresh grated cheese before serving.

Submitted by: Dina Giolitto
http://wordfeeder.com

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