All Recipes, Mains, Sauces & Dressing, Lactose Free
Breaded Eggplant in a Rosé Sauce
For a tasty main or a hearty side, try these crispy eggplant medallions served with a homemade rosé sauce made with Lactantia® Lactose Free 2% Milk.
Serves: 5
Preparation: 20 mins
Cook Time: 25 mins
Ingredients
Directions
- Preheat the oven the 375°F.
- Place the eggplant slices on a cooling rack above a baking sheet and sprinkle them with salt. Let them sit for 10 minutes.
- Place three plates on the counter. The first plate should have the flour. The second should have the eggs, while the third should have the breadcrumbs mixed with Italian seasoning.
- Dip each eggplant slice in each dish starting with flour, egg, and breadcrumbs.
- In a large nonstick pan on medium heat, bring the oil up to a temperature for frying. Start with 3 tbsp of oil. Shallow fry each eggplant slice, then place on a parchment-lined baking sheet. Bake in the oven for 10 minutes.
- For the sauce: in a large pot, heat the olive oil on medium heat. Add in the garlic and cook for 1 minute. Add in the white wine and cook for another minute.
- Add the tomatoes and Lactantia® Lactose Free Milk. Let simmer for 10 minutes. Season the sauce with salt and pepper.
- Thicken the sauce with the cornstarch. Mix the cornstarch with water to form a slurry. Stir it in while the sauce is simmering.
- Serve by placing sauce on a platter and top with eggplant and basil leaves.