Almond Crusted Eggplant Recipes

Steps:

• Preheat fry pan with oil to medium high.
• Slice eggplant into 1/4 in thick slices.
• In small bowl mix milk and egg thoroughly.
• In separate small bowl mix almonds, flour, cumin, garlic, salt, pepper.
• Dip slices in milk/egg and let excess drip off a little bit.
• Dip slices in the dry mix coating completely.
• Place in fry pan and cook for about 2-3 minutes. Underneath will be golden brown.
• Flip over and cook another 2 minutes. Underside will be golden brown. Remove and place on plate covered with paper towel to remove excess oil.

Steps:

• Place the eggplant in a colander and sprinkle with salt. Set the colander in the sink to drain off liquid, about 20 minutes. Pat the cubes with paper towel to remove excess salt.
• Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic; cook and stir another 2 minutes. Stir in the eggplant and almonds, cooking and stirring until the eggplant is tender, but not mushy, about 20 minutes.
• When the eggplant is cooked through, mix in the tomatoes, mint, white wine, sugar, salt, and chili powder. Cook mixture for 10 minutes, stirring occasionally; remove from heat and garnish with parsley.