Stewed Eggplant With Paneed Steak | Emerils.com

Ingredients

• 2 tablespoons olive oil
• 2 cups chopped yellow onions
• Salt and freshly ground black pepper to taste
• 1 large eggplant (about 1 pound), peeled and diced
• 3 cups peeled, seeded, and chopped fresh or canned tomatoes
• 3 bay leaves
• 2 tablespoons chopped garlic
• Cayenne to taste
• 1 tablespoon chopped fresh parsley leaves
• 1 cup vegetable oil
• 1 cup bleached all-purpose flour
• 4 filet mignons (about 6 ounces each), butterflied and pounded to about 1/4 inch thick
• 2 large eggs beaten with 2 tablespoons milk
• Creamy Polenta