Roasted Eggplant Batons with Balsamic Sauce
| Yield: | 4 Servings |
| Categories: | Appetizers, Tuscan, Mediterranean, Eggplant |
| BATONS | ||
| 1 1/2 | lb | Eggplant; stems removed, or 3 thin |
| 3/4 | c | Bread crumbs |
| 1/2 | c | Grated Parmigiano-Reggiano |
| 1/8 | ts | Dried sage; crumbled |
| 1/2 | ts | Freshly ground black pepper |
| 3/4 | c | Unbleached flour |
| 2 | Eggs; lightly beaten | |
| SAUCE | ||
| 3 | tb | Extra-virgin olive oil |
| 1 | tb | Balsamic vinegar |
| 1 | tb | Chopped fresh parsley |
| 1 | Clove garlic; crushed | |
| 1/8 | ts | Salt |
| 1/2 | lb | Arugula leaves; for garnish |
Advertisement