breaded eggplant in wine sauce

I wanted to prove to Drew that eggplant wasn't yucky, so I decided to do them up like meat cutletts. The wine sauce is a very yummy addition to any dish, so be creative and throw it on your favourite meat or veggies.

Ingredients:

Eggplant

1 medium eggplant

4 eggs

1 cup bread crumbs

1 tsp salt

1 tsp pepper

2 tbsps olive oil

Wine Sauce

1 bag dried porcini mushrooms

1small container of oyster mushrooms

1 tsp butter

1 cup chardonnay

1 tbsp flour

3 cloves of garlic

7 roasted shallots

1 tsp basil

Mix your spices for the eggplant together with your bread crumbs in a tupperware container. Peel and then cut up your eggplant in one inch wide triangles the entire length of the eggplant. Peeling is super easy, much like peeling a carrot. Whip up your eggs (doesn't have to be well whipped or anything) and let your eggplant soak in the egg for ten minutes or so. Heat up a frying pan on medium with your olive oil. After the eggplant is done soaking, roll it in the bread crumb mixture and then fry the slices. They should be very brown, but not burned.

You will want to get started on the sauce while your eggplant is soaking. First, fry your garlic and your shallots (shallots are little onion bits that look like purple garlics- should you have a hard time trying to find some) in the butter for three minutes and then smoosh them with a fork. Add your presoaked porcnini mushrooms (soak in water for ten minutes and then drain well) and your washed fully intact oyster mushrooms. Cook for ten minutes.

In a separate sauce pan, put your wine on medium heat and add the basil and the flour. Bring to a slow boil and stir until the flour in completely mixed in. No lumps allowed. Add the mushroom mixture and then cook for ten more minutes. Pour over the fried eggplant and you're done!