MY SUPER CRISPY BREADED EGGPLANT STEAKS with SAUTEED DILL COD and SALMON PIECES!

There are 3 elements that matters to me a lot when I cook. #1. Flavor, #2. Combination of proteins and veggies and finally, #3. Presentation. You can cook a nice dish but if it doesn’t taste good at all, it’s poorly paired, or if it doesn’t look good, then it is a failure in my book. I’m just saying! Smile.
 
Category:  Entrée Seafood and Veggies
Approx. Prep and Cook Time:   Under 30 Minutes
Approximate Cost:    $10.56 or $5.28 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2
 
Ingredients for the Eggplant Steaks ($3.86)
1 large eggplant rinsed, pat dry, slice diagonally, sprinkle with salt to sweat ($1.20)
Enough salt to sprinkle over the eggplant slices on both sides (.10)
1 tbsp. Cilantro Lime dry seasoning (.25)
¼ c. GF Argo Cornstarch (you can choose all-purpose flour instead of Cornstarch) (.25)
¼ c. GF Pecorino Romano seasoned bread crumbs (.50)
¾ c. EVOO to fry the eggplant steaks ($1.20)
2 egg whites (.36)
 
Ingredients for the Cod and Salmon Dill Pieces ($6.70)
1 small salmon steak ($2.20)
1 small cod steak ($1.90)
4 large chopped garlic (.30)
1 tsp. Angie’s dry seasoning (.25)
1 ½ tbsp. Angie’s basting olive oil (.50)
4 tbsp. chopped fresh dill (.30)
Plus - 1 Avocado ($1.25)
 
Directions
Prep the Cod and Salmon, pat dry, season with the ingredients listed under cod-salmon-dill portions and refrigerate.
Rinse the eggplant, slice it in ½ inch slices, sprinkle salt over both sides, allow to sit for about 10 minutes to sweat the bitter flavor, then rinse well, pat dry. Set aside.
 
Next, whisk the egg whites in a deep plate, add a bit of seasoning of your choice.
Add the bread crumbs to another deep plate.
Finally add the GF cornstarch (or all-purpose flour if you are using it) to another deep plate and add 1 tbsp. of Cilantro Lime dry seasoning, mix well.
Next, dip each eggplant slice into the egg white mix, then into the flour, then back to the egg whites and finally to the bread crumbs on both sides, then place in a baking tray until time to fry.
 
Meantime add the olive oil to a skillet and heat to med-high. Carefully, test the oil to make sure the eggplant will sizzle when you add it. Then carefully add one or two eggplant steaks nor overcrowding until golden brown on both sides.
Remove and let them rest over paper towel to remove any excess oil.
 
Finally, while the eggplant steaks rest, bring another skillet with a bit of my basting EVOO, add the cod, chopped garlic and salmon, cook until done about 4 to 5 minutes over med and just before they are done, add the chopped dill over them.
Only thing left is to plate and garnish with more dill and avocado.
Enjoy!
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil