Here’s Dr. West’s Medicine Show and Junk Band with The Eggplant that Ate Chicago. Maybe this is why eggplant got a bad name!
1 largish eggplant
2 – 3 T balsamic vinegar
3 – 4 T olive oil (+/-) you want enough to lightly coat each piece
1 clove garlic
1 cup fresh bread crumbs
1 cup flour
herbs (thyme, rosemary, oregano)
Olive oil for the sheets.
1. Peel four long slices of skin, lengthwise, and then cut the eggplant in 1/4 inch slices. You can cut crosswise to make circles, or lengthwise to make long slices, depending on your intentions for the finished epplant.
2. Put the slices in a shallow dish and shake some salt over them. Leave them for at least 1/2 hour, and then try to blot up the eggplant juices that the salt has brought out.
3. Put olive oil, balsamic, 1 crushed garlic clove, and rosemary and basil in with the eggplant slices. (Use more or less oil & vinegar depending on the size of your eggplant) Turn them from time to time, to be sure that every surface gets a chance to soak up the marinade. Leave for at least 1/2 hour.
4. Preheat the oven to 425. Put a thin layer of oil on a baking sheet.
5. Beat an egg and put it into a shallow bowl. Combine flour, breadcrumbs, herbs, and pepper in another bowl. Dip each piece of eggplant in the egg, to coat both sides, and then in the breadcrumbs, to coat both sides.