I was in the mood for something Italian, as I usually am, and decided on a zesty eggplant piccata. I didn't want meat, so I breaded some eggplant and tried it out with this dish. The result was great, I am very happy with it – the eggplant stood up very well to the lemon and caper flavors, and it made a usually light dish even lighter. I am a fan, and will make this again (and again).
Zesty Eggplant Piccata
- 2 medium eggplants - peeled and sliced lengthwise making 8 ½ inch steaks
- 1 cup bread crumbs - Italian style
- 1 egg - beaten
- 6 tbsp olive oil - separated
- 4 tbsp butter - separated
- ¼ cup lemon juice - fresh
- 1 cup vegetable stock
- ¼ cup capers - rinsed
- 8 ounces angel hair pasta - or spaghetti
- ¼ cup fresh parsley - chopped
- ½ cup parmesan cheese - freshly grated
- salt and pepper - to taste
- Heat 3 – 4 tbsp oil in a skillet.
- Put the bread crumbs on a plate and season with salt and pepper.
- Dredge the eggplant in the egg wash, then coat with breadcrumbs.
- Sauté three or four at a time (adding the rest of the oil as needed) over medium high heat until golden brown, about 4 minutes per side.
- Once cooked, keep warm in the oven.
- After all the eggplant is cooked, melt 2 tbsp butter in the same skillet, add the lemon juice and vegetable stock, stirring well to combine and scraping up any brown bits from the breading.
- Stir in the capers, and bring to a boil.
- Reduce the heat and simmer for about 8 minutes, until the sauce begins to thicken.
- Meanwhile, cook the pasta to al dente, according to package directions.
- Drain the pasta, return to pot and toss with remaining 2 tbsp butter, cheese and parsley.
- Serve the eggplant with the pasta, spoon the lemon sauce on top and garnish with some more grated cheese.