Pesto Eggplant Steak

[Guest guest]

Eggplant Steak with Pesto

 

1 whole eggplant

sea salt

3/4 c. grated whole wheat bread crumbs

1/4 c. grated parmesan cheese

1/8 tsp. cayenne pepper

3 Tbs.. olive oil

2 egg whites

1/4 c. pesto sauce

1/4 c. water or stock

3 large, ripe tomatoes

 

1. Rinse eggplant and slice crosswise into 1-inch thick rounds. Sprinkle

with salt and set aside to “sweat” 20 minutes. Pat dry with paper

towels.

 

2. Combine bread crumbs, parmesan, and cayenne. Lightly beat oil and egg

whites. Dip eggplant in egg, the coat with the bread crumbs. (May be

covered and refrigerated for up to four hours.)

 

3. Brush grill with oil and cook eggplant steaks over medium coals until

softened and browned. Turn once during cooking.

 

4. Warm pesto with water or stock. Slice tomatoes and arrange on a

serving platter. Drizzle sauce over tomatoes, place cooked eggplant on

top and serve remaining sauce on the side. This dish is ideal cooked in

a grilling rack, or may be broiled 6-inches from preheated broiler until

done. Serves 4.