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).
- eggplants - 2 medium, peeled and sliced lengthwise making 8 ½ inch (1 cm) ‘steaks’
- Italian style bread crumbs - 1 cup
- salt and pepper - to taste
- egg - 1, beaten
- olive oil - 6 – 8 tbsp, separated
- butter - 4 tbsp , separated
- fresh lemon juice - 1/4 cup
- vegetable stock - 1 cup
- brined capers - 1/4 cup, rinsed
- angel hair pasta or spaghetti - 8 ounces (225 g)
- fresh parsley, chopped - 1/4 cup
- parmesan cheese - 1/2 cup freshly grated
- 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.