24 Inches of Eggplant

Name: 24 Inches of Eggplant
Prep time: 1 h 20 min
Cook time: 25 min
Yield: 6
Ingredients: Kosher salt and freshly cracked black pepper; 1 large eggplant, peeled and sliced into 1/2-inch rounds; All-purpose flour, for dredging; 4 large eggs, beaten; 3 cups Italian breadcrumbs; 1 cup grated Parmesan; Canola oil, for frying; 16 ounces burrata cheese; One 2-foot Italian bread loaf, sliced in half lengthwise; One 12-ounce jar roasted red peppers; Balsamic Vinaigrette, recipe follows; 3/4 cup balsamic vinegar; 2 cloves garlic, smashed and chopped; 1/2 shallot, minced; 1 tablespoon honey; 1 teaspoon dried Italian seasoning; Kosher salt and freshly cracked black pepper; 1/2 cup olive oil, plus more if needed

24 Inches of Eggplant was pinched from <a href="http://www.foodnetwork.com/recipes/jeff-mauro/24-inches-of-eggplant.html" target="_blank">www.foodnetwork.com.</a>

"Get this all-star, easy-to-follow 24 Inches of Eggplant recipe from Jeff Mauro..."

INGREDIENTS

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Kosher salt and freshly cracked black pepper

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1 large eggplant, peeled and sliced into 1/2-inch rounds

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All-purpose flour, for dredging

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4 large eggs, beaten

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3 cups Italian breadcrumbs

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1 cup grated Parmesan

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Canola oil, for frying

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16 ounces burrata cheese

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One 2-foot Italian bread loaf, sliced in half lengthwise

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One 12-ounce jar roasted red peppers

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Balsamic Vinaigrette, recipe follows

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3/4 cup balsamic vinegar

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2 cloves garlic, smashed and chopped

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1/2 shallot, minced

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1 tablespoon honey

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1 teaspoon dried Italian seasoning

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Kosher salt and freshly cracked black pepper

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1/2 cup olive oil, plus more if needed

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