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1
Trim the sides of the eggplant and slice lengthwise into 4 large thin steaks or eggplant cutlets, 1/4-inch thick.
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2
Salt the eggplant on both sides and drain on a towel for 20 minutes, turning occasionally.
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3
In a shallow dish combine the juice of 1 lemon with the vinegar and Dijon.
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4
Whisk in 3 tablespoons olive oil, and season the dressing with pepper.
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5
Pat the eggplant dry and turn in the dressing, and cover and chill at least 4 hours or overnight.
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6
Char the peppers evenly over a flame or under the broiler to blacken the skins all over.
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7
Cover and cool to handle.
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8
Wipe off the skins, seed and slice the peppers into long strips.
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9
Combine the peppers with the capers, thyme, chopped garlic, a drizzle of olive oil and some salt and pepper.
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10
In a shallow dish combine the breadcrumbs with the granulated garlic, onion and nutmeg.
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11
Mix in the grated parm and parsley.
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12
Remove the eggplant and press to coat in breadcrumbs.
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13
Heat 1/2-inch of frying oil in a large skillet over medium to medium-high heat.
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14
Fry the eggplant until crispy and deeply golden, 2 to 3 minutes on each side.
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15
Serve with the lemon wedges and side of peppers.
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16
Get Rachael's shopping list for this episode's recipes here.
