Eggplant with Ranchera Sauce
Eggplant with Ranchera Sauce
Berenjena RancheraYears ago I first noticed beautiful purple eggplants at the market in San Miguel de Allende. It occurred to me that it would be terrific with ranchera sauce, so this recipe is the result of my inspiration. Be sure to select firm eggplant with shiny unblemished skin. Serve Basic Refried Beans as an excellent side dish with the eggplant.
Ingrediënten
Makes 4 servings
- Ranchera Sauce
- 1 large eggplant cut into 8 round slices (1⁄2-inch thick)
- ½ teaspoon salt or to taste
- ½ cup all-purpose flour on a plate
- 2 large eggs well beaten, in a shallow bowl
- ½ cup fine dry bread crumbs on a plate
- Vegetable Oil for frying
- 1 cup shredded Monterey Jack cheese
Instructies
- Prepare the ranchera sauce and reserve off heat in the pan.
- Sprinkle the eggplant rounds with salt.
- Dredge the eggplant in flour, pat off excess, then dip in beaten egg to coat.
- Press each round into the crumbs, coating completely.
- Put the rounds on a platter lined with waxed paper.
- Refrigerate at least 1 hour, or up to 6 hours.
- Shortly before serving, heat oil to a depth of about ½ inch in a large nonstick skillet over medium-high heat until the oil shimmers.
- Fry the eggplant rounds until golden brown on both sides, 2 to 3 minutes per side.
- Drain on paper towels and then put the rounds on a baking sheet.
- Reheat the sauce and spoon about 2 tablespoons sauce on each round.
- Top equally with shredded cheese.
- Run under a hot oven broiler to melt the cheese, 1 to 2 minutes.
Notes / Tips / Wine Advice:
Serve hot and pass remaining ranchera sauce at the table.
