Servings: 4 to 6
In the poorer regions of Southern Italy, meatless meals are commonplace and eggplant is a favorite stand-in. A properly fried slice of eggplant cloaked in golden bread crumbs can be truly marvelous. Two caveats: first, find fresh, firm eggplants (without seedy centers) and, second, fry the slices gently in plenty of olive oil. For a warm antipasto, top small eggplant cutlets with a bit of fresh mozzarella and basil. For a more substantial dish, serve with a simple, bright tomato sauce.
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Excerpted from One Good Dish by David Tanis (Artisan Books). Copyright © 2013. Photographs by Gentl & Hyers.
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