This meal was indubitably our piece de resistance of our first week of cooking a meal every day. Pecan-crusted eggplant is a dish that my grandmother a.k.a. Nana invented (to the best of my knowledge) last year when she wanted to prepare a vegetarian entree for my girlfriend and I. My Nana passed away recently, and she must have been helping me in the kitchen tonight, as the quality of the final product far surpassed any attempt at the recipe that we have made in the past. The roasted aioli potatoes (using locally grown organic red potatoes - yay environment!) were Amanda's idea, and I must say a good one. They complemented the eggplant quite well and made for a fantastic dinner.
Pecan Crusted Eggplant:
1 large eggplant
1 cup crushed pecans
1 cup bread crumbs
1 egg
1/4 cup milk
Seasoned salt
Flour
Olive oil (for frying)
Cut skin off of eggplant and slice into 1/4 inch-thick slices. Cover with seasoned salt and then roll in flour. Combine the egg and milk, and dip the eggplant slice in the combination. Roll eggplant in bread crumb and crushed pecan mixture, and place in pan with oil on medium heat. Fry until golden brown.
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