This is a recipe based off of one of my favorite Italian dishes…Chicken Piccata. Since I am trying to eat less meat, I decided to try out a version with golden fried eggplant and it came out so good. This one is a keeper for sure
Ingredients
1 large Eggplant; peeled and sliced length wise
3 eggs blended (to make this vegan use egg substitute) I use free range chicken eggs
3 Tablespoon of Olive Oil
2 Tablespoons of Butter or more Olive Oil for Vegan
3/4 quarter cup of gluten free bread crumbs
1/2 cup of gluten free flour
1 teaspoon of lemon zest
1/2 teaspoon of paprika
1/2 teaspoon of garlic powder
1 teaspoon of lemon pepper
1 teaspoon of sea salt
1/4 cup of lemon juice (about 1 lemon)
1/2 cup of white wine
1/2 cup of vegetable broth
1/2 cup of black olives; cut in half
14 ounce can of artichoke crowns; drained, rinsed and cubed
1//4 cup of capers
Instructions
Set oven to lowest setting
In a shallow bowl combine flour, bread crumbs, lemon zest, paprika, garlic powder, lemon pepper and sea salt. Mix well
In another bowl beat eggs and pour into another shallow bowl
Heat up olive oil in a fry pan
dip your eggplant slices in the eggs and then dredge them in your flour mixture and place in fry pan. Make sure oil is hot enough
Continue in this manner until all eggplants are frying.
cook 2 minutes per side or until golden brown
remove to a napkin lined plate and keep in warmed oven
In the same pan add additional oil or butter and let get hot.
Add Lemon Juice, Wine and broth and scrape sides and bottoms to deglaze.
Simmer for 10 minutes
Add artichokes, Olives and Capers and Simmer 5 more minutes
Sauce should have reduced and thickened from the eggplant drippings. When it is the desired consistency pour over eggplant and serve
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