Manchego Eggplant with Roasted Red Pepper Puree

Servings: About 2 dozen slices

INGREDIENTS:

Eggplant

• 1 medium eggplant, peeled and thinly sliced
• 1 1/2 cups buttermilk
• 1 1/2 cups flour
• 1 1/2 cups seasoned Italian bread crumbs
• Vegetable oil, for frying
• 1 cup Manchego cheese, shredded

Puree

• 1 roasted red pepper (can be jarred)
• 1/2 cup sour cream
• 2 tbsp. extra virgin olive oil
• 3 cloves garlic
• 2 tbsp. fresh basil
• 1/8 tsp. cayenne pepper
• Salt & pepper, to taste

INSTRUCTIONS:

1. Prepare eggplant by peeling it, slicing it thinly, and soaking it in buttermilk with some salt. Let it stand for at least 20 minutes. 
2. While you're waiting, you can make the puree. Combine all sauce ingredients in a blender or food processor and blend until smooth.
3. Set up a dredging station to bread the eggplant -- one dish with flour, another dish with bread crumbs, and then a dish with the buttermilk used to soak the eggplant.
4. Coat the eggplant in flour, then in buttermilk, then in the bread crumbs.
5. Fry the eggplant in vegetable oil on medium-low heat until both sides of each slice is golden brown. You may have to turn each slice to fry it evenly.
6. While the eggplant is still warm, cover it with some shredded Manchego cheese so it melts easily.
7. Serve the eggplant drizzled with red pepper sauce on top or on the side. Garnish with fresh chopped basil.