Stewed Eggplant With Panned Steak
Ingredients
- 2 tbsp olive oil
- 2 cup chopped yellow onions
- 1 eggplant, about 2 lbs, peeled and diced
- 3 cup fresh tomatoes, peeled, seeded, and chopped
- 3 bay leaves
- 2 tbsp chopped garlic
- 0.5 tsp salt, to taste
- 0.3 tsp cayenne pepper
- 1 tbsp fresh parsley, chopped
- 4 beef fillet steaks, 6-8 oz each, pounded very thin
- 2 cup all-purpose flour, for dredging
- 2 large eggs, beaten with 2 tbsp milk
- 1 cup vegetable oil, for frying
Instructions
- 1
In a large heavy skillet with a lid, heat the olive oil. Sauté the onions for 3 to 4 minutes; season. Add the diced eggplant and sauté 2 more minutes. Stir in the tomatoes, bay leaves, and garlic; season with salt and cayenne.
- 2
Cover and reduce heat to low. Simmer for about 45 minutes, stirring occasionally, until the tomato-eggplant mixture is thick and fragrant. Stir in the parsley and remove bay leaves.
- 3
Season the flour with salt and cayenne. Season each pounded steak; dredge in seasoned flour. Dip in the egg wash, letting the excess drip off. Dredge in the flour a second time for a double coating.
- 4
In a large sauté pan, heat the vegetable oil over medium-high until shimmering. Fry the steaks for 3 to 4 minutes per side until golden-brown and crisp. Drain on paper towels; season with salt and cayenne.
- 5
To serve, spoon the stewed eggplant and tomatoes in the center of each plate. Place a panned steak on top.