Cornmeal Crusted Eggplant Slices with Tomato and Fresh Mozzarella 10pts   

Ingredients :
BAKED EGGPLANT:
4	oz	eggplant (medium American globe) sliced into rounds
1	x	egg white
1	tbl	ice water
1/4	tsp	vegetable or corn oil
2	tbl	fine corn meal
2	tbl	Wondra Quick-mixing flour
		salt and pepper
1	pch	dried marjoram
SALAD:
2	cup	mixed salad greens (mesclun)
		fresh basil
		fresh cilantro
		fresh herbs in season (thyme, oregano)
1	x	ripe tomato sliced
2	oz	fresh mozzarella sliced (bocconcini)
1/4	x	red onion sliced
1/4	x	avocado sliced
1/2	x	cucumber sliced
6	x	pitted black olives
1	lrg	orange sliced
4	sm	garlic cloves minced, divided
DRESSING:
1	tbl	extra virgin olive oil
1	tsp	red wine vinegar
1	tsp	balsamic vinegar
1	tbl	orange juice
		orange zest
1/2	tsp	honey
		salt and pepper
4	x	fresh basil leaves thinly sliced
2	sm	garlic cloves minced
1	pch	each salt and pepper
ACCOMPANIMENT:
4	slc	spinach parmesan Italian bread (bakery)

How to cook :

1. Slice the eggplant (2 or 3 slices per person).
Preheat the oven to 450F.
Line a baking sheet with parchment (or use a nonstick cookie sheet).
Mix the egg white, water and oil and put into a dish large enough to hold an eggplant slice.
Mix the cornmeal and Wondra with salt, pepper and marjoram in a shaker bag.
Dry the eggplant with a paper towel.
Dip in egg. Lightly coat with the breading.
Place on the baking sheet.
Bake in the center of the oven for up to 20 minutes or until lightly brown, soft centered; crisp crust.
2. Put the dressing ingredients in a shaker jar; combine.
Set aside.3. Toss the mesclun with the fresh herbs.
Place a portion of the lettuce on each plate for serving.
Place a slice of still warm eggplant on the lettuce, off centered; top with a slice of mozzarella, then a slice of tomato - fan the slices.
Repeat. Serve the onion, avocado, cucumber, olives and oranges along side (on the lettuce).
Sprinkle with minced garlic.
Let people add their own vinaigrette.
Serve with warmed bread.
Description: "Lightly Breaded eggplant, coated with cornmeal and flour, baked; served as main dish salad"NOTES : Mouth food! A splurge of fresh flavors and textures! This is a must dish at least once every summer!.

Tags : Salads Cheese

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