Our garden is going gangbusters. When I went the other day, the tomato plants were out of control, as was the basil and parsley. And there were 4 beautiful long eggplants. So I needed to make something with this stuff. Here’s what I came up with:

Ingredients

• 2 Japanese eggplants, peeled
• 4 Gardein chik’n scallopini cutlets
• 1 egg
• 1/4 cup-1/2 cup almond meal
• 2 T flax
• 1/2 sweet onion
• 1 portabella mushroom
• 1 T honey mustard
• 1 T balsamic vinegar
• 2 T lime/lemon juice
• 1/4 cup white wine
• 1 T capers
• 1 t chili sauce ( I used one we picked up in Barbados)
• 1 T parsley and basil chopped
• ground black pepper and salt
• paprika
• 1 T olive oil and 1 T butter melted
• sprinkle of shredded cheddar cheese

The Method

1. Beat the egg. add some of the salt, pepper, and parsley mixture
2. Put the almond flour & flax on a plate. Add a little salt/pepper/paprika to the plate.
3. Dredge each cutlet into egg and bread with almond flour/flax
4. add 1 T olive oil and 1 T butter to a pan. melt/bring to a sizzle. Add cutlets and heat until golden on each side
5. In a bowl, mix wine, honey mustard, capers, balsamic vinegar, and lime juice. Add to the pan with the cutlets. Heat on low or simmer. Add capers and a sprinkle of cheese at the end.
6. Separately, peel the eggplants and chop the onion into strips
7. Saute the onion. Add eggplant and mushroom. Add the rest of the basil & parsley mixture.  Add the chili sauce. cook until veggies are soft.
8. Serve 1/4 cup of the veggie mixture on a plate. Add cutlet on top. Garnish with capers and herbs.