Pecan-Crusted Eggplant Courtesy Of: The Roundtop Grill Pecan-Crusted Eggplant Serves 24 300 g or 12 oz Pecan pieces, ground 15 mL or 1 Tbsp Dry bread crumbs 15 mL or 1 Tbsp Granulated garlic 15 mL or 1 Tbsp Dried basil 15 mL or 1 Tbsp Oregano 15 mL or 1 Tbsp Marjoram 15 mL or 1 Tbsp Dill 15 mL or 1 Tbsp Thyme 15 mL or 1 Tbsp Parlsey 15 mL or 1 Tbsp Salt 3 kg or 6 lbs Fresh whole eggplant as needed for dredging All-purpose flour 12 Whole large eggs 75 mL or 1/3 cup Vegetable oil 3 kg or 6 lb Ripe tomatoes 50 mL or 1/4 cup Tomato paste 15 mL or 1 Tbsp Red wine vinegar 7 mL or 1 1/2 tsp Balsamic vinegar 75 mL or 1/3 cup Olive oil 15 mL or 1 Tbsp Ground black pepper For breading, combine pecans, bread crumbs, pepper, garlic, herbs and half the salt. Mix well; set aside.

Cut each eggplant into 1/4 inch (5 mm) thick slices. Dredge in flour on both sides. Beat eggs with vegetable oil and 1/3 cup (75 mL) water in shallow pan. Dip eggplant in egg mixture, then coat thoroughly in breading mix. Arrange on oiled sheet pans in single layer.

For tomato sauce, roast slightly oiled tomatoes in 500 degree F (230 degree C) oven until tender and skins peel off easily, about 10 minutes. Peel, core, halve and seed tomatoes when cool. Strain tomatoes in puree. Reduce in saucepan to 1 1/2 quarts (1 1/2 litres). Stir in tomato paste, vinegars, remaining salt and olive oil. Hold warm.

For each serving, bake 4 oz (100 g) breaded eggplant slices at 425 Degrees F (220 degrees C) until crust is golden, about 10 minutes. Ladle 2 oz (50 g) sauce over eggplant slices. Serve with mixed grain or wild and long grain rice pilaf.