Wine-Battered Eggplant Medallions

Continuing the Italian theme for the week (yes, I know tomorrow’s St. Paddy’s Day), I wanted to share these medallions with you. They’re great for so many reasons: the sweetness of the wine, just barely there; the crunch of the breading; the tenderness of the eggplant; the verve from the oatmeal.

But one of the reasons I love these so much are their versatility. As they are, they make great appetizers. Stick them next to a tomato dipping sauce (or use this¬†easy sauce), and you’re good to go. But they also make a great centerpiece of a lunch and a fantastic starting point for eggplant parmigiana.

My favorite thing about these is one thing I can’t take credit for: the oatmeal. I don’t usually like faux meats, but there’s one that I adore: Gardein brand Seven Grain Crispy Tenders (sort of a chicken nugget for vegans). Their breading is amazing! And among the deliciousness that they put in that crust is oatmeal. I love the warmth it adds to the crispy tenders, and I love the warmth it adds to these medallions.

If you’re looking for something that tastes of wine, though, be forewarned: most of the wine flavor is battered and fried off. Granted, I was using white wine, and the flavor of red might hold up better. Or, if you really want an alcohol-based taste, a traditional beer batter would not be out of order. Any way you batter them, and any way you serve them, these are a great (and simple) addition to any Italian feast.

(And now, amongst all this talk of batter, I’m even more impatient for baseball season to officially start.)

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