"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

Thursday, October 3, 2013

Breaded Eggplant with Red Pepper Salsa #Foodie Friday


Breaded Eggplant with Red Pepper Salsa: Simple Living and Eating


We were fooled last week into thinking that Autumn had really come to New York. Of course, I packed up all of my summer clothes and put them in the attic last weekend, and now we are having days in the high 70's and 80's. I guess it's Murphy's Law of summer clothes. If you want the warm weather to return, just pack up your shorts.

I was originally going to share a stew with you this week, but it's just too warm. Eggplant is still in season here and there are lots of great peppers to select from... so this light transitional meal is what resulted from my trip to the green market.


Breaded Eggplant with Red Pepper Salsa: Simple Living and Eating


Breaded Eggplant with Pepper Salsa

by Diane Balch
simplelivingeating.com

preparation 30 minutes                                       serves 4

Ingredients:

1 large eggplant peeled and sliced thinly (top to toe)
1 red pepper minced
1 yellow pepper minced
1/2 cup of shredded Comte, Emmental, or Gouda like cheese. ( I used Comte)
1 cup of Italian seasoned bread crumbs
1 to 2 eggs whisked


dressing for salsa:
1 tablespoon of minced cilantro
2 tablespoons of extra virgin olive oil (EVOO)
1 tablespoon of lime juice
salt and pepper


Directions:

1) Preheat oven to 375 degrees middle and lower middle racks.
2) Beat eggs with salt and pepper. 
3) Generously spray 2 cookie sheets with olive oil
4) Peel and cut eggplant
5) Put a little at a time bread crumbs in a large dish
6) Dip eggplant pieces in egg... drip off excess. Then coat with bread crumb and put directly on to the cookie sheets.
7) When both of your sheets are full with eggplant bake for 15 minutes or until the underside of pieces are brown, then flip over and bake for 15 minutes on opposite side. 

8) While eggplant is baking whisk your salsa dressing ingredients together.

9) Chop up your peppers and mix them with the salsa dressing. Set aside.

10) When the eggplant is cooked top each piece with some cheese and put them under the broiler for about 2 minutes until cheese melts and browns a little.

11) Top each eggplant piece with pepper salsa and serve with roasted potatoes or rustic bread and a green salad.





Remember to visit and follow my co-host Adelina at Home Maid Simple she has different features and a wealth of information about family and home care. 






Foodie Friday Features:

From: Melding Magic

Wild Rice & Apple Pilaf
Wild Rice & Apple Pilaf

I had never heard of an apple pilaf... but wow, what a great recipe for this time of year. I got a big bag of apples. How about you?


From: Delicacious

Korean Army Stew
Korean Army Stew

This stew is super hardy: baked beans, beef, and loads of vegetables and SPICE. Will warm you up on chilly night.


From: Notes from the S Life

Lemon Ricotta Stuffed Peaches
Lemon Ricotta Stuffed Peaches

Roasted peaches stuffed with lemony ricotta. It almost seems healthy, it kinda of is...it is definitely low carb. But who cares; it tastes delicious!


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30 comments:

  1. Hi Diane,
    We will just love your Breaded Eggplant with Pepper Salsa, can't wait to try it. Looks like a great fall weekend here and sure hope you have one too! Thanks for the great party!
    Miz Helen

    ReplyDelete
    Replies
    1. Thanks Miz Helen,
      I hope you enjoy it. Looks like rain for some of this weekend, but that's OK we can use some.

      Delete
  2. Your Breaded Eggplant with the Pepper Salsa looks amazing! Thanks so much for the party. Have a great weekend. :)

    ReplyDelete
    Replies
    1. Thanks so much Lisa... always good to have you here.

      Delete
  3. Diane that looks wonderful. Especially with the pepper salsa!

    ReplyDelete
    Replies
    1. Thanks Adelina... it was really one of those what do I have on hand kinda of recipes and it worked!

      Delete
  4. Diane - your breaded eggplant look DELICIOUS !!
    I looooooooove it. We make here it quite often (a similar recipe)
    Thank you for the party and I wish you a relaxing weekend

    ReplyDelete
    Replies
    1. Isn't that interesting,,, maybe I am really getting in toon with Mediterranean cooking, beyond Italian.

      Delete
  5. What a lovely way to serve eggplant. I've breaded eggplant before and served it as a vegetarian Milanese with spaghetti, but I love the way you have added the Red Pepper Salsa. Thank you so much for hosting. This week I've shared a Triple Ginger Pound Cake.

    ReplyDelete
    Replies
    1. Triple Ginger Pound Cake Wow sounds delicious. You have been baking up a storm lately April.

      Delete
  6. So true. The minute you put away seasonal clothes. the season returns. I know, I've learned the hard way. It's warmed up here a lot. Love your salsa on the eggplant. So colorful and healthy. Speaking of healthy, that's a great Nicoise salad in the post below. Looks just like it does in France.

    Thanks for hosting each week Diane. Hope you have a lovely weekend.
    Sam

    ReplyDelete
    Replies
    1. Thanks Sam... I loved that salad. It was perfect timing. I think it was 80 degrees outside the day I made it.

      Delete
  7. Diane,
    The weather has been kind of crazy around here but at least the nights have been cool. I love fried eggplant does this version turn out as crispy? It looks wonderful. Thanks for hosting the party.
    Annamaria

    ReplyDelete
    Replies
    1. It does get crispy around the edges and it is much lighter than the fried version. I think it is still quite tasty. It takes less time than frying too.

      Delete
  8. Thanks Diane for always hosting such a yummy link party!

    ReplyDelete
  9. That breaded eggplant looks amazing! I'm going to try that recipe on no meat mondays! Thanks for featuring the ricotta studded peaches on your blog. I'd love to put that button on my blog if you have the code for it.

    Thanks again!
    Sandra

    ReplyDelete
    Replies
    1. Perfect for a Meatless Monday. I lost all of my button codes in weird google error problem a few weeks ago. On blogger you have an option to put up an image and add a link to it, can you do the same thing on wordpress? If so, you can just copy my blog url and link it to the button.

      Delete
  10. Thank you for the party and for featuring my Korean Army Stew! :)

    ReplyDelete
    Replies
    1. You are very welcome Theresa. I am glad to have you as part of this party.

      Delete
  11. This Breaded Eggplant with Pepper Salsa is great. I love all things peppers and eggplant. I have t try this, such a great vegetarian meal. Saw this on RRR.

    ReplyDelete
    Replies
    1. Thank you for visiting Joy. It is a really satisfying vegetarian meal.

      Delete
  12. Wow, so many delicious looking recipes!

    ReplyDelete
  13. This is a fabulous dish. Thank you so much for sharing with Full Plate Thursday and have a fun weekend!
    Miz Helen

    ReplyDelete
  14. I adore eggplant and love that you baked yours. Makes it so much healthier. The pepper salsa on top makes it even more delish. Thanks for sharing on Thursdays Treasures. This is a feature.

    ReplyDelete
    Replies
    1. Thanks so much for featuring my eggplant. I loved how light this dish turned out, and it was still flavorful.

      Delete
  15. This looks so delicious, Diana! Thanks so much for joining us at Thursday's Treasures!!

    ReplyDelete

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