Breaded Eggplant with Hot Vinaigrette

Let's start the new year off with this one.

My mom found this recipe and we agree that it's a stunner. 

We made it twice last summer with home grown eggplant. Both times the result was a creamy, crunchy, warm and tangy. I'd make it all the time if it weren't for the frying. It is also possibly the first time I've ever loved capers in anything.

A note: I think I just used mesclun instead of radicchio, and that was really good. 

Serves 2

Ingredients:

-1 large eggplant

-1/2 cup flour

-2 eggs, beaten

-2 cups bread crumbs 

-vegetable oil for frying

-1 head radicchio

-salt and pepper

Dressing:

-2 Tbsp. olive oil

-1 garlic clove, crushed

-1 Tbsp. drained capers

-1 Tbsp. white wine vinegar

-1 Tbsp. chili oil

-Cut eggplant into 1/2 inch slices. Salt and drain.

-Season flour with a generous amount of salt and pepper. Place in a bowl. Place bread crumbs in another bowl.

-Dip eggplant slices in the flour, then in the beaten egg and finally in the bread crumbs, patting them on top to make an even coating.

-Heat veg. oil in a rimmed cookie sheet in a 450-degree oven. Place breaded eggplant on cookie sheet and bake for 3-4 minutes til brown on the bottom. Flip slices and cook another 3-4 minutes til tender.

-To make dressing, heat the olive oil in a small pan. Add garlic and capers and cook over gentle heat for 1 minute. Increase the heat, add the vinegar and cook for 30 seconds. Stir in the chili oil and remove the pan from the heat.

-Arrange the radicchio leaves on two plates. Top with the hot eggplant slices. Drizzle with the vinaigrette and serve.