Salmon With Eggplant

• 2 8oz salmon filets, remove skin
• 3 TBS Olive Oil
• 2 garlic cloves minced
• 1/2 lemon
• splash white wine
• 1/4 cup heavy cream
• 1 tomatoe seeded and diced 1/4 inch or smaller
• 1 medium Eggplant
• Italian breadcrumbs
• flour for dredging
• S & P
• 2 eggs beaten
• 1 tablespoon cayenne pepper
• 2/3 cup vegetable oil

1. Heat oil to medium high. I use gas only so make compensation for an electric stove top.
2. Preheat oven to 375
3. Prepare eggplant by slicing into 1/3 inch discs. Press dry with paper towels. Put in flur and press flour into eggplant turning until coated.
4. beat eggs and mix in cayenne pepper. Dip eggplant to coat in eggs then repeat one time back into flour then egg then into bread crumbs. Fry in batches till brown and flip then move to paper towles to drain. Heat olive oil to medium high. When complete remove eggplant from towels and put on baking sheet and place in oven.
5. Immediately add garlic to olive oil and cook 45 seconds and remove garlic to a bowl. Add salmon to fragrent oil and cook until barely pink inside. 3 minutes per side at most. Remove salmon and cover with foil simply laying a piece over top. Add garlic back to pan saute 30 seconds than add wine and lemon in one sqeeze. reduce for 1 minute then add cream and tomatoes. Thicken sauce! Place 2 eggplant on plate then salmon barely to one side over eggplant. Sauce and serve. S & P as desired.

salmon filets, olive oil, garlic, lemon, white wine, heavy cream, eggplant, italian breadcrumbs, flour, p, eggs, cayenne pepper, vegetable oil

Taken from www.epicurious.com/recipes/member/views/salmon-with-eggplant-1264558 (may not work)