INGREDIENTS
1
Eggplant (about 1 lb), large
2 tbsp
Parsley
2
Shallots
1
Egg
1 tbsp
Dijon mustard
2 tbsp
Honey
1 tbsp
Soy sauce
1
Black pepper, freshly ground
1
Kosher salt
2 tbsp
Olive oil
1 cup
Whole wheat bread crumbs
1/4 cup
Parmesan cheese
4 oz
Provolone or gruyere
1/2 cup
Beer