CHICKEN-FRIED EGGPLANT WITH CREAMY RED-EYE GRAVY

Chicken-Fried Eggplant with Creamy Red-Eye Gravy image

Provided by Food Network

Time 1h25m

Yield 4 servings

Number Of Ingredients 9

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1 jumbo Italian eggplant, trimmed and sliced into 1/2-inch-thick slices
Sea salt and freshly ground black pepper
Neutral oil, for frying
2 cups all-purpose flour
1 cup buttermilk
3 ounces thinly sliced Jamon Serrano, roughly chopped, plus more whole slices for garnish
4 shots strong coffee or espresso
3 tablespoons unsalted butter, at room temperature
Sea salt and freshly ground black pepper

Steps:

For the eggplant: Lay the eggplant slices out on a paper or kitchen towel-lined cutting board and sprinkle with salt. Let sit for 20 to 30 minutes. (This will pull the moisture out.)
Heat 1 inch oil in a 14-inch cast-iron pan to 350 degrees F. Line a sheet tray or workstation with kitchen towels or paper towels.
Sprinkle the flour with salt and pepper in a bowl. Pat the eggplant dry with more paper or kitchen towels, then dip each slice in the buttermilk followed by the seasoned flour. Repeat 1 more time. Fry the eggplant in batches until golden brown, about 3 minutes on each side. Remove from the oil and drain on the prepared workstation.
For the gravy: Add the ham to a large cast-iron pan over medium heat and let the fat begin to render and get crispy, about 3 minutes. Deglaze the pan with the strong coffee and add the butter, stirring constantly, to combine. Taste and adjust the seasoning as needed.
Shingle the eggplant pieces in a large shallow dish. Top with the gravy and more pieces of ham. Serve.