Serves: 4 people as an appetizer or 2 for entrée size
Ingredients:
1 medium to large eggplant
1/2 cup flour
4 eggs
1/4 cup canola oil for frying
1 teaspoon extra virgin olive oil
1 teaspoon cold butter
1 teaspoon chopped garlic
1 teaspoon chopped shallots
1/2 cup white wine (preferably a buttery Chardonnay)
1/2 cup chicken broth (vegetable broth for vegetarians)
1 tablespoon fresh lemon juice
2 tablespoons capers, drained
2 tablespoons parsley, chopped
6 tablespoons cold butter (cubes)
Sprinkle of Parmesan cheese
Procedure:
Peel the eggplant and slice it lengthwise to make about 8 slices.
Preheat the oven to 375 degrees. Lightly salt and pepper the slices so they don't soak up too much oil.
Put flour on a plate. Beat eggs in a small bowl. Dredge the eggplant slices into the flour and then into the egg.
Place a large nonstick pan on the stovetop and add canola oil and bring to medium heat. Fry the eggplant (4 slices at a time) on both sides until slightly golden brown. Place them on the parchment paper and fry the remaining eggplant. When the eggplant slices have all been browned, place them in the oven for about 5 minutes or until they are soft to the touch. Remove from oven and set aside.
For the sauce: Drain excess oil from the pan. Add a teaspoon extra virgin olive oil and a teaspoon of butter. Add chopped garlic and shallots and sauté until slightly brown. Do not burn the garlic.
Add the white wine and reduce mixture by 2/3 (basically so there is very little liquid remaining). Add the chicken broth and reduce by half. Add the lemon juice, capers and chopped parsley.
When the sauce starts to thicken, remove from heat and whisk in the cold butter. Leaving on heat will cause the sauce to break down. If that happens, bring it together with a little bit of cream.
Serve on a platter and garnish with Parmesan cheese, parsley garnish and a drizzle of white truffle oil (optional).
Restaurant: Z-Bar, Wickenden Street, Providence, RI, USA
Recipe Type: Authentic
Submitted By: Executive Chef Joseph MagnoRecipe Type: Authentic
Recipe Author: Z-Bar
Recipe Source: http://blogs.providencejournal.com/arts-entertainment/lifestyles/recipes/2011/10/chefs-secret-z-bars-eggplant-francese-a-memorable.html