I spent yesterday canning pasta sauces, sambal oelek, and tomato eggplant relish. We had a big storm blow through but now that there are no trees to fall on the house/garden/truck I pretty much worked through it. While I was canning I was toying with this idea. By the time the last jar was cooling I was ready to gave it a try. You see, the garden is in full swing and we’re getting plenty of eggplant, zucchini and tomatoes. I’ve already harvested the garlic. Sounds like the base for ratatouille, but I’ve done that. Don’t get me wrong, I love ratatouille. But I’ve made it a bunch and wanted to play with some new ideas.
A week or so back I made the eggplant rollatini, and really enjoyed the crisp sheets of pan fried eggplant. I thought what about doing the same with some over grown zucchini? You know the one… hiding under the broad leaves and you don’t find it until it resembles some prehistoric war club. Don’t worry, it happens to all of us! While I normally grate it for bread or fritters, as it was almost the same diameter of the globe eggplant, I decided to give it the same treatment.
I didn’t really measure or count so your mileage may vary. I’m sure it’ll be delicious. Oh, and I want a milk goat, and maybe a cow, because with them, this could entirely homemade! – Ah well, one step at a time.
By the way, this is served at room temperature, otherwise the whipped cheese will not hold up.
8 thin slices of globe eggplant
8 thin slices large zucchini
1 tablespoon salt
2 eggs lightly beaten
4 oz goat cheese room temperature
4 oz heavy cream – room temperature
1 tablespoon Herbs De Provence
1-2 cups bread crumbs – I used panko because I love how light and crispy they are
Oil for pan frying you can use Olive oil but EVOO is not necessary
1-2 cups tomato sauce warmed through but not hot – if you must, use jarred. I had some tomatoes, a lot of garlic and some fresh basil which I made into a quick bright fresh sauce.
Basil for garnish
- Salt the eggplant and zucchini and put into a colander to drain for 30 minutes or so…
- Using a stand mixer, or a hand held mixer or good old plain muscle whip together the goat cheese, heavy cream and herbs until you have a thick whipped creamy cheese – set aside.
- Rinse the eggplant and zucchini, pat dry.
- Dip sliced vegetables in the egg wash, shake gently to remove excess, dredge in panko crumbs and pan fry in oil in batches until golden brown – remove cooked slices to paper towel lined cookie sheet – sprinkle a little salt on them as soon as they come out of the pan.
- Repeat until all the slices are cooked.
- Give the whipped cheese a final stir – (I put this in a plastic bag and snipped off the corner to use as a piping bag – but you could just spoon it out as well)
- To assemble – spread a small amount of tomato sauce on the plate – add two slices of eggplant, a dollop of herbed cheese, top with two slices of zucchini topped with more cheese, repeat process.
- Spoon tomato sauce over the top, and garnish with basil sprig.