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Fried Italian Eggplant with Jovial Tomato Compote & Fontina Cheese

Ingredients

TOMATO COMPOTE

  • 1 jar jovial organic diced tomatoes
  • 3 tbsp. jovial extra virgin olive oil
  • 1 medium sweet onion (about 1 cup), diced fine
  • 3 cloves garlic, peeled and minced
  • ¼ cup dry white wine
  • ½ tsp. sea salt
  • ¼ tsp. fresh ground black pepper
  • ¼ tsp. crushed red pepper flakes

FRIED EGGPLANT

  • 3 to 4 Italian eggplants, peeled and cut into ½” thick slices (around 24 total slices)
  • 3/4 cup einkorn flour or fine corn meal
  • 3 eggs, beaten well
  • 3 cups einkorn or gluten free bread crumbs, fine
  • Sea salt to taste
  • Fresh ground black pepper to taste
  • 3 cups oil for frying
  • 3 oz. Fontina cheese, shredded
Organic Italian Diced Tomatoes

Organic Italian Diced Tomatoes

$4.99
Regular price
Organic Extra Virgin Olive Oil, 1L

Organic Extra Virgin Olive Oil, 1L

$42.99

Recipe yields 24 appetizer size servings.

TOMATO COMPOTE

  1. In a 4 quart chef’s pan set on medium heat add 3 tbsp. of olive oil.
  2. Add diced onion and sauté until onion becomes translucent,, about 5 to 7 minutes.
  3. Add minced garlic and continue cooking until garlic begins to caramelize, 2 minutes.
  4. Deglaze pan with white wine and cook until wine reduces by half.
  5. Add diced tomatoes, salt, pepper and red pepper flakes.
  6. Bring mixture to a boil and then reduce heat to a simmer.
  7. Stirring occasionally, cook until most of the juice from the tomatoes has evaporated, about 15 minutes. Re-season with salt and pepper if necessary.
  8. Remove from pan and cool until ready to use.

FRIED EGGPLANT

  1. Preheat oven to 375° F.
  2. In a 4 quart Dutch oven or a heavy bottom sauce pan heat oil on medium high heat until temperature is 350° F.
  3. Set up standard breading station by placing flour, eggs and bread crumbs in 3 separate shallow bowls.
  4. Season flour with salt and pepper.
  5. Set up bowls so that the flour is first, eggs are second and bread crumbs third.
  6. With your left hand dredge eggplant slice in flour making sure both sides are coated then drop slice into the beaten eggs. With a fork or kitchen tongs in your right hand make sure eggplant is completely coated with egg then drop into the bread crumbs making sure eggplant is covered with bread crumbs. Place breaded eggplant slice on baking sheet or large plate. Repeat this step until all slices are breaded.
  7. Check temperature of oil. Begin frying breaded eggplant in small batches, 4 to 6 at a time. Fry in oil until both sides are golden brown. Remove from oil and place on baking sheet.
  8. Top each eggplant slice with 1 tbsp. of tomato compote and a pinch of Fontina cheese.
  9. Place sheet pan in oven on the middle rack and cook until cheese is melted and eggplant are cooked through, about 15 minutes.
  10. Place eggplant on top rack of the oven and turn oven to broil; remove when cheese begins to bubble and brown. Serve immediately.

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Fried Italian Eggplant with Jovial Tomato Compote & Fontina Cheese