Eggplant & Perfect Tomato Napoleon w/ purple basil & cream cheese

After further research the swan report has changed. We still have a single signet on Hook Pond and the birds feathers are still grey, I did not see it fly. The sky is blue and a light breeze moves. At least 20 swans move about. Ernie Clark explained the gathering of swans at the bridge, it’s a gaggle of males that have yet to hook up. They are eating something off the bottom, ravenous, preparing for a long flight south. I wish I could find out where they will winter.

Tonight I eat alone at home. Quail Hill delivered vegetables at 4 pm and my poached meal was the bounty. It’s tomato season so the red & yellow varieties from our special salad looked great, a head of fennel made the bag and I grabbed an eggplant too. My choice of protein was the remaining 6 inch end of last weekends pork loin special. Since Raul chose to trim the fat our refrigerator came to the rescue and provided a topping of thinly sliced salami layed over sliced red tomato and a seasoned piece of pork loin. It was roasted for an hour at 350 degrees.

For Eggplant & Perfect Tomato Napoleon with purple basil & cream cheese:

1 6 inch eggplant, sliced & seasoned with salt, squeezed between 2 plates & paper towel
1 large egg
½ cup milk
1 cup flour
½ cup wonderful olive oil
1 yellow tomato, chopped
1 red tomato, sliced
10 basil leaves, sliced thin
salt & pepper
8 tablespoons cream cheese at room temperature

First step: slice the eggplant as thick as your little finger then lay it out on paper towels and season with sea salt another layer of paper towels and then a few plates to press down on the slices. While the eggplant releases moisture combine the eggs and milk in a cereal bowl with a fork. Pour the flour on a plate and season it with salt and pepper. Bring the olive oil to heat over a medium flame, dip eggplant slices in the egg wash and then the flour, repeat and set carefully in the hot oil. Repeat and turn each piece as each new piece enters the pan, brown lightly and then transfer to a dry hot surface.

To layer, spread cream cheese on 1 side of 2 cooked eggplant slices then lay a warmed slice of tomato on each, sprinkle with basil salt & pepper. Toss the yellow tomato with Basil, salt & pepper and a touch of olive oil and top the hat with a few spoonfuls. Place on a sheet pan, repeat to make more for the guests. Hold at room temp until service, heat at 350 degrees for 10 minutes and serve.

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