OVEN ROASTED EGGPLANT WITH A RED WINE BUTTER SAUCE

OVEN ROASTED EGGPLANT WITH A RED WINE BUTTER SAUCE image

Yield 1 Platter

Number Of Ingredients 11

Eggplant:
1 Large Eggplant, Sliced
2 Eggs, Beaten
1/2 Cup Panko Bread Crumbs
1/4 Cup Parmigiano-Reggiano
1 Teaspoon Fresh Parsley, Chopped
Red Wine Butter Sauce:
1 Cup Red wine
2 Cloves Garlic, Minced
1 Stick Salted Butter
1/2 Teaspoon Fresh Parsley, Chopped

Steps:

Eggplant: Mix dry ingredients together into large bowl or pie plate. Beat eggs to create egg wash. Dip eggplant into eggwash, then coat with breading mixture. Place on wax paper lined baking sheet and bake for 15 minutes on each side in a 400 degree oven. Red Wine Butter Sauce: In sauce pan bring redwine and garlice to boil and reduce. Then, lower heat and add butter one pad at a time. Remove from heat as butter is wisked in so butter does not break. Add to heat as needed to melt. Once sauce is emulsified, add parsley for color. Serve on platter with eggplant surrounding a ramakin or small bowl filled with the butter sauce.