Aubergine Schnitzel
"Grilled eggplant (aubergine in British English) makes for a spectacular and satisfying entrée. This dish is a perennial menu favorite at The Gate and is great for entertaining because the schnitzels can be assembled ahead, then baked just before serving. Serve with couscous, bulgur, or potatoes and sautéed greens...."
INGREDIENTS
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Pesto
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3 cups fresh basil leaves
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2 Tbs. toasted pine nuts
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2 cloves garlic
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1/4 cup olive oil
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1 1/2 Tbs. lemon juice
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Schnitzel
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2 large red bell peppers
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1 1/2 cups panko breadcrumbs
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2 medium eggplants, each sliced lengthwise into 8 1/4-inch-thick pieces (discard 4 outside pieces with skin)
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1/4 cup olive oil
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2 large eggs
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1 cup all-purpose flour
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3 Roma tomatoes, blanched, peeled, and thinly sliced
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4 oz. grated smoked Cheddar
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Lemon Aïoli
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2/3 cup soymilk
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1/3 cup lemon juice
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2 cloves garlic, minced (2 tsp.)
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1 1/4 cups vegetable oil
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1/2 tsp. salt
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