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Eggplant & Green Tomato Medallions Parmesan

Source of Recipe


Seattle Post-Intelligencer






List of Ingredients



• 2 eggs, lightly beaten
  
• 1 cup finely ground cornmeal
  
• 1/2 tsp salt
  
• 1/2 tsp freshly ground black pepper
  
• 2 Tbsp grated Parmesan cheese
  
• 2 to 3 Tbsp virgin olive oil
  
• 1 Tbsp butter
  
• 1 (3- to 4-inch) Japanese eggplant, in 1/2-inch slices
  
• 2 (3- to 4-inch) green tomatoes, in 1-inch slices
  
• 4 ounces fresh Mozzarella cheese, thinly sliced
  






Instructions



1. Place a serving platter in the oven and heat to warm. Pour beaten egg into a flat dish; set aside. In a second shallow dish, combine cornmeal, salt, pepper and grated Parmesan.
   
   
2. In a heavy frying pan, heat oil and butter over medium-high heat.
   
   
3. When butter is foamy, dip slices of eggplant, green tomato and mozzarella (both sides) into egg, then into cornmeal mixture; fry lightly, 2 to 3 minutes per side.
   
   Place cooked slices on the warm serving platter. Serve hot.
   
   Serves 4 to 6