Eggplant and Tomato Sauce
Eggplant and Tomato Sauce might be just the sauce you are searching for. This recipe makes 6 servings
Eggplant Napoleon
Ingredients
- 3 medium eggplants (2 1/2 to 3 pounds total), stem and root ends trimmed and discarded, sliced into 1/2-inch-thick rounds
- Sea salt for sprinkling
- 1/4 cup Basil Pesto
- 1/2 cup extra-virgin olive oil
- 6 cloves garlic, finely chopped
- Juice of 3 lemons
- 1/2 cup all-purpose flour
- 2 egg whites, beaten
- 2 cups panko (Japanese breadcrumbs)
- 2 tablespoons grated Parmigiano-Reggiano cheese
- 2 tablespoons dried parsley
- 1/2 teaspoon freshly ground black pepper
- Corn oil for frying
- 3 cups Mutabal
- 8 plum tomatoes, chopped
- 1 medium red onion, chopped
- 7 tablespoons Basil Pesto
- Juice of 2 lemons
- 3/4 cup extra-virgin olive oil
- Pinch sea salt
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