Spicy salsa fresca on top of lightly-fried eggplant slices is a fusion dish at its finest and makes a unique bruschetta-inspired appetizer.
By Kelsey Hilts
The breadless bruschetta is bursting with color, flavor and nutrients and can even make a hearty vegetarian main course.
- 1 eggplant, sliced in rounds
- 1 egg
- 1 Tbsp water
- Panko crumbs
- 1-2 Tbsp olive oil
- 1 tsp salt
- ? tsp pepper
- !Salsa Fresca
- 3-4 Roma tomatoes, chopped
- 2 Tbsp onion, chopped
- 1-2 cloves of garlic, minced
- 1 jalapeño pepper, chopped
- 1 tsp chopped cilantro
- Squirt of lime juice
- Salt, to taste
- Cotija or feta cheese crumbles
- Mix the egg and water in a shallow bowl.
- In another shallow bowl, mix the Panko, salt and pepper.
- Dip the eggplant rings in the egg and then dredge in the Panko mixture.
- Place the coated eggplant in a pan coated with olive oil and cook the eggplant over medium-high heat until golden brown and crispy with a tender center.
- Top the fried eggplant with salsa fresca and sprinkle them with cotija or feta cheese crumbles.
- Stir all of the chopped veggies together and season to taste with salt.
- Cover the salsa with plastic wrap and let it chill for several hours to bring out the flavors.