Pan Fried Eggplant Medallions with Roast Eggplant and Mushrooms
serves: 4-6 people
prep: 20 minutes
cook: 45 minutes
- 2 medium eggplant
- 8 ounces mushrooms
- several sprigs of thyme, stems removed
- 3-4 tablespoons olive oil
- 3-4 cloves of garlic, minced
- 1 shallot
- 2 tablespoons butter
- 1 egg
- 1/3 cup flour
- 1/2 cup panko bread crumbs
- 3 tablespoons grape seed oil
- salt and pepper to taste
This is a great dish to showcase some homegrown, or locally, grown eggplant. The crispy fried medallions compliment the soft mushroom and roast eggplant mix beautifully. I don’t usually go for towers of food, but this is one time where the tower is perfect. I made something similar from a cookbook many years ago, but I cannot find the source.
I don’t usually go for towers of food, but this is one time where the tower is perfect.
Slice one eggplant in half and drizzle with a generous amount of olive oil, salt and pepper. Roast in a 350 degree oven for about 30 minutes or until cooked through.
In a saute pan melt butter over medium heat and then add shallots, garlic and mushrooms. Season with salt and pepper and add thyme. Cook until mushrooms begin to brown. Combine cooked mushrooms with the flesh from the roasted eggplants. Keep warm.
Slice the remaining eggplant into medallions. Bread the eggplant medallions by first seasoning with salt and pepper and then dusting with flour. Next dip into egg batter and last coat with panko before frying over medium heat in grape seed oil. Fry to a nice golden brown on both sides and remove to a cloth or paper towel. Sprinkle with a pinch of salt.
To plate create a small eggplant tower by alternating the fried medallions with the roast mushroom mix.