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Side dishes

Eggplant fritters

Saute in 2 T. Olive Oil:
2 cups eggplant, peeled, diced 1/2"
2 cups diced shiitake mushrooms
Combine and Add:
1 egg
2 T. milk
Combine and Add:
1 cup chiffonade of spinach
3/4 cup grated Parmesan cheese
1/3 cup grated mozzarella cheese
1/3 cup bread crumbs
4 cloves roasted garlic, smashed
1/8 t. cayenne
Salt and pepper to taste
For Marinated Tomatoes, Toss:
1-1/2 cup Roma tomatoes, diced
3/4 cup yellow tomatoes, diced
1/2 cup slivered yellow onion
1/4 cup white wine vinegar
2 T. chiffonade of basil
2 t. sugar
1/4 t. salt
For Coating, in Separate Bowls:
1 cup all-purpose flour
1 egg 2 T. water
1 cup bread crumbs

1.Heat oil in large saute pan over medium-high heat. Saute eggplant and mushrooms until golden and just cooked. Transfer to mixing bowl.
2.Combine egg and milk in small bowl. Gently fold into eggplant mixture with spinach, cheeses, bread crumbs, garlic, and seasonings.
3.On a parch- ment-lined baking sheet, gently pack about 1/3 cup eggplant mixture about 1" thick into a 2-1/2" ring. Refrigerate at least 30 minutes.
4.In a bowl, combine tomatoes, onion and basil. In small bowl, combine vinegar, sugar and salt. Toss vinaigrette with tomatoes; set aside
5.Heat 3/4 cup vegetable oil in large skillet over medium heat. Dredge fritters in flour, then egg mixture and bread crumbs.
6.Fry fritters in oil until golden and crisp, about 4 minutes per side. Drain on paper towels. Serve immediately with marinated tomatoes. 
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