Recipe Provided by Hamilton Harper, Glasshalfull Restaurant
2 1/2 cups Japanese bread crumbs
1/4 cup of your favorite fresh herbs, finely chopped
1/2 cup grated parmesan
3 eggs, whisked
1 eggplant, sliced into 1/8" circles
4 garlic cloves
1 1/2 cup mayonnaise
tomato, sliced (optional)
salt & pepper
For the Crispy Eggplant:
Preheat oven to 450 degrees and coat a baking sheet with olive oil. Salt both sides of eggplant and layer between paper towels. Allow the moisture to draw out for about five minutes. In the meantime, blend bread crumbs, parmesan, 1 tsp salt, and 1 tsp pepper in a food processor until fine. Place in a large bowl and toss in half of the herbs. Pat excess moisture from eggplant s lices and dip in egg. Cover both sides with crumb mixture and lay out on baking sheet. Bake until crumbs turn golden brown, about 10 to 15 minutes.
For Garlic Spread:
Place garlic in a small skillet and submerge in olive oil. Bring to a boil, reduce
heat and simmer until soft, about 5 minutes. Remove cloves with slotted spoon and blend in food processor with mayo. Mix in remaining herbs by hand and season to taste with salt and pepper. The leftover olive oil is now infused with garlic and can be saved as a dipping sauce for bread.
Toast sourdough and cover with garlic mayo. Layer up with eggplant, bibb lettuce, and fresh tomato, if available. The crispy eggplant may also be enjoyed for dinner atop pasta and marinara.