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Fried Eggplant Medallions

These are served with the Crawfish and Tasso Crean Sauce, but they can also be used in eggplant parmesan.

Prep
Cook
Serves 10people
Ingredients
1
medium eggplant (ideally with smooth skin, if the skin is wrinkled you might need to trim off any overripe)
Salt
Pepper
4
large eggs
1
cup flour (unbleached or plain -NOT whole wheat or self-rising)
2-3
cups crumbled saltine crackers or panko bread crumbs
1-1/2
cups canola oil (you can use vetable oil too, but canola oil has a higher burn point)
Utensils:Paper towels (lots), large frying pan (cast iron preferred), 3 bowls (or cake pans) -1 for the eggs; 1 for the flour; 1 for the bread crumbs, 1 platter (to put the breaded medallions before cooking), 1 baking sheet (for the cooked medallions).
Directions
1.
If you don't want the eggplant skin, peel the eggplant (you can cook them with the skin -no problem).
2.
Cut the eggplant crosswise into sections between 1/4 and 1/2 inch thick. Roll out the paper towels and lay the cut slices flat on the paper towel.
3.
Lightly salt the slices on both sides and let them sit for 30 minutes (turning halfway through) before breading(Note: Salting the medallions and letting them sit draws out any bitterness in the eggplant).
4.
LIGHTLY beat the eggs into one of the pans/bowls
5.
Add the flour to a separate bowl
6.
Add the breadcrumbs to a separate bowl
7.
Pat the eggplant slices dry, then add any additional seasoning that you want to the eggplant slices.(I usually sprinkle lightly with a little pepper because they're already salted)
8.
Dip the slice into the flour (both sides) and shake off any excess Coat the floured slice in the beaten egg mixture. Then coat the slice in the crumbled crackers/panko crumbs. Set the medallion on the platter
9.
Repeat until all of the eggplant slices are coated.
10.
Preheat the oven to low heat (250 -max 300 degrees)
11.
Fry the slices- Pour enough oil in the pan/skillet to about 1/2 inch deep and heat the oil (if using electric skillet heat to 370). Once the oil is hot add the medallions one at a time -don't over crowd the pan.
12.
Cook each medallion for about 2 minutes a side -a fork should easily pierce the medallion when it's cooked (i.e. the eggplant should offer no resistance to the fork). If the eggplant is getting too dark reduce heat and add additional oil (and let it heat) as necessary
13.
After the medallion is cooked, place it on the cookie sheet and place in oven to keep warm

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