Breaded Eggplant with Hot Vinaigrette


  • 1 large eggplant
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 2 cups fresh white bread crumbs
  • vegetable oil, for frying
  • 1 head of radicchio
  • salt and feshly ground black pepper


  • 2 tablespoons olive oil
  • 1 garlic clove, crushed
  • 1 tablespoon drained capers
  • 1 tablespoon white wine vinegar
  • 1 tablespoon chili oil


Remove the ends from the eggplant. Cut it into 1/2-inch slices. Set aside. Season the flour with a generous amount of salt and pepper. Spread out in a shallow dish. Pour the beaten eggs into a second dish. Spread out the bread crumbs in a third. Dip the eggplant slices in the flour, then in the beaten egg and finally in the bread crumbs, patting them on top to make an even coating. Pour vegetable oil into a large frying pan to a depth of about 1/4 inch. Heat the oil, then fry the eggplant slices for 3-4 minutes, turning once. Drain well on paper towels. To make the dressing, heat the olive oil in a small pan. Add the garlic and capers and cook over gentle heat for 1 minute. Increase the heat, add the vinegar and cook for 30 seconds. Stir in the chili oil and remove the pan from the heat. Arrange the raddichio leaves on two plates. Drizzle with the vinaigrette and serve.