Eggplant Medallions with Chicken Apple Sausage Sauce

My friend Kim and I strive to try new things all the time...Eggplant was today's adventure. But hence, it turned out delicious and i loved it.

 Prep time: 45 mins approx.

 Cook time: 20 minutes 

You will need: 

-cutting boards 

-3 small bowls 

-large frying pan and spatula 

-medium sized pot with lid 

-metal cooling rack 

-baking sheet 

Ingredients:

 -1 large eggplant 

-1 large onion, sliced into long thin strands 

-1 jar of your favorite pasta sauce (or make your own) 

-1 bunch of spinach, rinsed and stems pulled off 

-fresh basil, chopped

 -chicken apple sausage, cut into pieces

 -panko breading (1 whole bag) 

-1-2 cups flour 

- 2 tbsp dried parsley 

-canola oil, for pan frying 

-3 eggs 

-3 cloves garlic, chopped 

Directions: 

-slice eggplant into medallions about 1/2 inch thick 

-place eggplant slices on plates and salt the tops of them heavily. Allow to sit for 15-20 mins,

 (this process pulls water out of the eggplant to make it less soggy when its fried)

 -dab the eggplants with a paper towel to remove excess water and salt

-put out three bowls and add flour to one, the three eggs (beaten) in the next, and a mixture of the panko breading, 1/4 cup flour, 2 tbsp. parsley and salt and pepper in the last.

-cover each piece of eggplant with flour, then dip into egg, then roll in panko mixture. 

-set them on a cooling rack that is placed on top of a baking sheet or piece of foil. 

-allow to sit for 20 minutes 

-heat oil and fry each medallion until golden brown on both sides (2-3 mins per side) 

-add onions, garlic and sausage to separate pan and heat on med-high until onions become translucent

-add jar of sauce, cook 5 mins until boiling 

- add fresh spinach and basil, and cover to lightly steam for 3  minutes

 - serve sauce on top of eggplant with some fresh basil on the side. 

 Cheers, foodies! -