Mom's Marinated Eggplant Recipe!

Mom made great eggplant sandwiches on Italian Bread.  She cleaned, dipped in beaten egg and lightly sauteed the sliced  eggplant in olive oil, patted them a bit to remove some of the oil and alternated grated green peppers with the eggplant, garlic, mint and then added a small amount of good Red wine vinegar.  She would refrigerate until she was ready to make her sandwich.  A great dish for summer using fresh eggplant!

I like mine eaten as a side.  It is great with fish or chicken.

1 medium eggplant sliced and skinned removed
1 egg beaten well
1 large green pepper (grated on large side of grater)
1 to 2 clove minced garlic
pinch red pepper flakes (optional)
sprig fresh mint (optional)
olive oil
Red Wine vinegar( approx. 1/4 +cup) or more to taste.  Salt if needed.

Place eggplant slices on paper towels and salt lightly.  Salt will bring  moisture surface.  Pat dry.

Place olive oil in large skillet on medium..   Dip eggplant slices in beaten egg.  Place about 5 or 6 slices in warmed olive oil.  Fry slowly and turn when lightly brown and crispy.  Place on paper towel to remove some grease.

Grate several peppers on thicker part of  grater(side you grate mozzarella cheese on.  Add vinegar, minced garlic and pinch of salt and red pepper flakes.

In a large medium platter place eggplant slices several at a time.   Layer each layer with peppers, vinegar red pepper mixture.  Add a little fresh mint and with a large spoon push down on eggplant to saturate all slices.  Refrigerate several hours and serve.

Note:  This sandwich is wonderful on Italian bread.  Thick crusty Italian for sure.

 

M.J.

8/19/12