Venison and eggplant are just awesome together, so I'm always experimenting with new combinations. This time around I was thinking of grilling eggplant slices and then topping them with a very meaty bolognese. Unfortunately my grill is up at Sylvan Run and the new Father's Day Weber has not yet been assembled.
Sooo..... what to do?
Oh yes.... let's splurge with some thick slices of
eggplant breaded and fried in a light canola oil!!!
- 1 or 2 fat eggplant
- flavored breadcrumbs
- canola oil
- venison or beef bolognese
To see how I make my bolognese please take a look at this
older post for Venison Bolognese and Zucchini Ribbons
As for the eggplant, peel andcut into thick slices, about 3/8 - 1/2". Coat in egg and your favorite flavored breadcrumbs and fry until golden brown. Set on paper towel to soak up excess oil - you want them nice and crispy to add an extra level to the party in your mouth ;-) Top with bolognese just before serving to retain most of the crunch.... and enjoy!