Recipe - Fried Parmesan Eggplant Sticks With Garlic And Cilantro Sauce

1 Eggplant; approximately 1
One fourth to 1 One half pounds
Salt and pepper
1 Egg
1 cup Bread crumbs
1 cup Grated parmesan cheese
Vegetable oil for frying

GARLIC AND CILANTRO SAUCE
2 bn Fresh cilantro; stems
removed
6 Cloves of garlic
1 teaspoon Dijon mustard
One lemon ; Juice of
2 cup Olive oil
Salt and pepper
One fourth cup Grated Parmesan Cheese
3 tablespoon Shaved chives

ESSENCE OF EMERIL SHOW#EE2271

For purging the eggplant: Cut off the spiky top and peel the eggplant. Cut
lengthwise into slices about 3/8inch thick. Spread the pieces of eggplant
in a colander and sprinkle evenly with salt. This will draw out the juices
and help firm up the texture of the eggplant. Allow to stand for 30
minutes. Pat dry to remove any excess salt.

For the sauce: In a food processor, combine the garlic and cilantro and
pulse to a smooth consistency. Add the lemon juice and mustard. In a steady
stream, pour in the olive oil until the sauce is emulsified. Season with
salt and pepper.

For the eggplant: Cut the slices in half and into 1 inch thick sticks. In a
mixing bowl, lightly beat the egg. Combine the bread crumbs and parmesan
cheese together and season with salt and pepper. Pour enough oil into a
frying pan to come 1 One half inches up the sides and turn the heat on. Dip each
stick into the beaten egg, letting the excess drip off. Turn the eggplant
into the bread crumb mixture, coating both sides. Add as many of the sticks
into the pan as will fit loosely without overcrowding. Fry on one side
until golden brown. Turn the sticks over and continue frying until done.
Remove from the fryer with a slotted spoon and dry on a paper lined
platter. Season with Essence.

Place the sauce in a small bowl in the center of a platter with the sticks
surrounding it and sprinkle with grated Parmesan Cheese and shaved chives.

Posted to recipeludigest by molony molony@scsn.net on Mar 11, 1998