Breaded Eggplant with Butternut Squash

Recipe

Total Time: 30min

Servings: 12

Butternut squash cubes

Ingredients
2 eggplants, thinly sliced
1.5 lbs butternut squash, diced (about 1/2 inch cubes)
3tsp butter
1.5tsp salt
1.5tsp freshly ground black pepper
1.5tbsp brown sugar
3tbsp olive oil
3 eggs, beaten
2 cups bread crumbs
2 cups canola oil
1tbsp balsamic vinegar reduction

Directions

1. Preheat the oven to 350 degrees F
2. Grease a baking tray with the butter
3. Place the squash on the tray and toss it with the olive oil, salt, pepper and sugar

4. Roast for 15 minutes, toss and roast again until the squash is tender. Set aside
5. In the meantime, heat canola oil in a frying pan
6. Dip each eggplant slice into the eggs and then coat with crumbs

7. Place eggplant in frying pan until they acquire a browned appearance
8. Place over a paper towel to remove excess oil
9. Top with butternut squash
10. Garnish with balsamic vinegar reduction

Serve with

Pork Tenderloin with Sweet Apple Sauce (Published June 11 2013)

Mint and Feta Fettuccine (To be published June 11 2013)