Eggplant Fritters with Pesto Sauce

By seamline

Recommended by Alie Kabbe-

Ingredients

• Pesto Sauce:
• 1/2 cup prepared pesto
• 1/2 cup mayonnaise
• Eggplant Fritters:
• 2 lbs. eggplant
• 1 large egg, plus another large egg
• 1 cup finely grated Parmesan cheese
• 1 cup Italian breadcrumbs, plus an extra cup (can use rice cake crumbs for gluten free)
• 2 Tablespoons dried parsley flakes
• Salt and pepper to taste

Details

Servings 8
Adapted from google.com

Preparation

Step 1

Make Pesto Sauce:
* Combine pest and mayo in a small bow, and stir well.
* Set aside, or chill until ready to serve.

Fritters:
* Preheat oven to 350*.
*Peel eggplant and cut into 1/2 inch thick round slices.
*Brush 2 baking sheets with olive oil.
*Arrange eggplant in a single layer on the baking sheets.
*Cook the eggplant for 1 hour until tender.
*Allow to cool before transferring the eggplant to the bowl of a food processor.
*Pulse the eggplant until chopped.
*Add 1 egg, cheese, 1 cup bread crumbs (rice cakes) and parsley flakes.
*Place the other cup of crumbs on a plate or in a shallow bowl.
*Place the other egg in another bowl, and lightly beat.
*Line a baking sheet with several layers of paper towels.
*Heat 1/4" of oil til hot in a large nonstick skillet over medium-high heat.
*Shape 1 heaping tablespoon of the mixture into a small patty (mixture is quite soft).
*Dip the patty in the lightly beaten egg and dredge in breadcrumbs on all sides.
*Repeat with all the eggplant mixture.
*Fry on both sides til golden, and transfer to the paper-lined baking sheet.
*Serve warm, or at room temperature with pesto sauce.