[bctt tweet=”This summer garden dish is all about the vegetables. Crispy eggplant on a bed of creamed corn with a bright tomato salad. ” username=”snapyoursupper”]
This cornmeal crusted eggplant is my gardeners reward. All my favorite vegetables are represented and and can be made with most ingredients from your backyard. Minus the dairy because I haven’t found a plant for that 🙂 .
If you like my cornmeal crusted eggplant then check out Watercress Salad with Togarashi Roasted Radishes and Creamy Sesame Dressing
This summer garden dish is all about the vegetables. Crispy eggplant on a bed of creamed corn with a bright tomato salad.
- 7 ears sweet corn
- 2 tablespoons unsalted butter
- 1 teaspoon granulated sugar
- 1/4 teaspoon ground black pepper
- 1/2 teapoon garlic powder
- 1/2 teaspoon kosher salt
- 1 1/2 tablespoons all purpose flour
- 1 1/2 cups half and half
- 6 green onions greens thinly sliced
- 1/4 cup shredded parmesean
- 2 large eggplant sliced 1/2 inch thick
- 1/2 teaspoon kosher salt
- 2 tablespoons cajun seasoning divided
- 1 cup all purpose flour
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 eggs beaten
- 1/4 cup buttermilk
- 1 tablespoon hot sauce
- 2 cups medium grind cornmeal
- 3/4 cup canola/vegetable oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon red wine vinegar
- 1/2 tablespoon dijon mustard
- 1/2 cup olive oil
- 2 cups heirloom grape tomatoes
- 1 cup arugula
- 1/4 cup shaved parmesan
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Remove kernels from corn. In medium sized sauté pan over medium heat add butter, corn, sugar, pepper, garlic powder, and 1/2 teaspoon kosher salt. Cook 1 minute stirring frequently. Add flour stir to combine. Stir in half and half and decrease heat to low. Cook 15 minutes stirring frequently. Remove from heat stir in green onions and shredded parmesan.
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Sprinkle eggplant with kosher salt and layer slices in between paper towels and top with a plate to remove excess moisture.
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Set up a breading station. In the first plate add flour, 1 tablespoon cajun seasoning, 1/2 teaspoon black pepper, 1/2 teaspoon kosher salt, garlic powder and paprika. In second bowl add beaten eggs, buttermilk, and hot sauce. In third plate add cornmeal and remaining 1 tablespoon cajun seasoning.
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Heat large cast iron skillet over medium high heat. Add canola oil to pan. Dip eggplant slices into seasoned flour, followed by egg mixture and finally corn meal. Place breaded eggplant slices into hot pan and cook for 2 minutes each side. Remove from pan to a rack lined baking sheet to a warmed oven. Continue until all slices are cooked.
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In small bowl add vinegars and mustard whisk to combine. Drizzle in olive oil while whisking. Add tomatoes, arugula, and parmesan. Toss to combine.
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To serve. Divide creamed corn among 6 serving plates. Top with 2 slices each of eggplant, top with tomato salad and serve immediately.