Sweet Eggplant Extraordinaire - Brief Article

Sheila Rosenberg of Potomac, Maryland, was a runner-up in our 2003 Eggplant Recipe Contest with her divine Sweet Eggplant Extraordinaire. Both honey and maple syrup sweeten the crispy eggplant slices, but lemony tartness balances all the flavors--all in a remarkable dish that can be assembled ahead of time and refrigerated overnight before the final baking in the oven.

SERVES 6

2 medium-sized eggplants
  (about 1 1/2 to 2 lb. total), peeled
3 extra-large eggs, lightly beaten
1 1/2 cups matzoh meal
1 cup vegetable oil for frying,
  or more as needed
3 lemons, very thinly sliced
1 cup maple syrup
1/2 cup honey

1. Slice eggplants very thinly, Dip slices in beaten eggs, and dip in matzoh meal to coat well. Arrange on large baking sheet, separating layers with foil or wax paper to prevent sticking. Chill slices for several hours.

2. Preheat oven to 325F. Spray 9x13-inch baking pan with nonstick cooking spray.

3. Heat 1/2 cup oil in large skillet over medium heat, and fry slices, several at a time to prevent overcrowding skillet, until golden, Remove slices from oil, and drain on several layers of paper towels. Repeat until all slices are cooked, adding more oil as needed.

4. Arrange eggplant slices in layers, alternating with layers of lemon slices and ending with lemon slices. Heat syrup and honey in saucepan over medium heat until boiling. Pour over eggplant slices.

5. Bake about 2 hours, or until syrup thickens. Remove from oven, and serve warm or at room temperature.

PER SERVING: 430 CAL: 8G PROT; 8G TOTAL FAT (1.5G SAT. FAT);87G CARB; 12.5MG CHOL; 45MG SOD; 5G FIBER; 63G SUGARS

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