Have you ever had a tomato explode on your counter?
OK, maybe mine didn’t exactly explode, but it sure had burst a hole overnight and spewed juices all over. For something as great as tomatoes, what is not great is the smell that results from a tomato exploding while you sleep.
I’ve never had that happen before, but I’m deciding it was a message. And that message was, “Hey, moron! You have delicious tomatoes on your counter! Eat them!”
So I came up with this recipe today. I mean, you can’t ignore talking tomato juice gods.
Pan-Seared Eggplant with Tomato Cream Sauce
- 1 eggplant
- 1 tbsp butter , olive oil, or other fat
- 1 onion , diced
- 2 cloves garlic , peeled and diced
- 1 pepper , diced (such as Ringo or Ox Horn, but bell will do)
- 2.5 cups diced tomatoes
- 1/2 cup heavy cream
- Salt , pepper
- 1 egg
- 3/4 cup breadcrumbs
- Slice eggplant into rounds and place into a colander, sprinkling each slice with salt before stacking more on top. Set aside in sink.
- Heat a large saucepan to medium, add oil and heat through, then add onion. Cook onion until soft, then add pepper and garlic and cook for another minute or two. Add tomatoes and stir, then cover pan and let cook about 10 minutes, until tomatoes have broken down. Add salt and pepper, then stir in cream. Re-cover, reduce heat slightly, and move on to the eggplant.
- Rinse salt off eggplant and dry on paper towel. Beat the egg in one bowl and pour the breadcrumbs into another. Heat a frying pan to medium and add a small amount of oil. Dip eggplant in egg, then breadcrumbs, and place in pan. Fry a few minutes on both sides until coating is crispy.
- Plate eggplant, with pasta if desired, and spoon sauce over the top. Bemoan the fact you didn't make more sauce, but celebrate that it's June and you have a long season of eggplant and tomatoes in front of you.
For more meatless inspiration, check out my Vegetarian board on Pinterest!