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Appetizer

Lightly Breaded Eggplant

Lightly breaded bakedeggplantfilled with Sundried Tomatoes, sweet ricotta and Smoked Mozzarella, servedon Toscano Sauce and Drizzled with Aged Balsamic

Lightly Breaded Eggplant Image
INGREDIENTS

PROVENCAL SAUCE

  • 1 bunch Basil
  • 2 T Black Pepper, ground
  • 6 clvs Garlic
  • 2 Onion, roughly chopped
  • 2 cans Plum Tomatoes, peeled, #A10
  • 4 leaves Plum Tomatoes
  • 2 T Salt
  • 8 oz Tomato Paste
  • 1 L Vegetable Stock
  • 700 mL White Wine

EGGPLANT

  • 200 mL Aged Balsamic Vinegar
  • 3 Egg, whisked
  • 3 Eggplant, 1/4" sliced long
  • 8 oz Panko Breadcrumbs
  • 8 oz Ricotta Cheese
  • 8 oz Smoked Mozzarella Cheese
  • 1 lb Sun-dried Tomatoes, finely chopped

ASSEMBLY

  • 10 sprigs Basil
INSTRUCTIONS

FOR THE PROVENCAL SAUCE

  1. Sauté the White Onions and Garlic in Olive Oil,
  2. once softened, add the white wine and reduce by 2/3rds,
  3. add the Tomato Paste and cook out for 3 minutes,
  4. add the Plum Tomatoes and cook for a further 10 minutes, until the tomatoes come down.
  5. Add the Vegetable stock and peeled tomatoes-cook for a further 40 minutes,
  6. add the Basil, then puree with a hand held blender,
  7. season with salt and ground black pepper

FOR THE EGGPLANT

  1. Dip the eggplant slices in egg, then coat with the breadcrumbs, heat the olive oil in a large skillet, gently fry the breaded eggplant until golden brown, remove and drain on paper towels-one cooled to room temperature, spread one side of the the eggplant with ricotta cheese.
  2. Then place sprinkle the sun-dried tomatoes onto the ricotta and roll- drizzle with the balsamic then cover with the Provencal sauce and sprinkle with the grated smoked mozzarella cheese-place into a 2 pan then place in a pre-heated oven @ 340ºF for approx. 41 minutes until gratinated.

FOR THE ASSEMBLY

  1. Pour 3 tablespoons of the Provencal sauce into the bottom of the serving platter
  2. Place the baked gratinated Rolatini onto the sauce
  3. Garnish with a sprig of basil.

The Lightly Breaded Eggplant has been offered on the Captain's Gala Dinner menu.

Source: DCL Shared Recipe

Created 2023-01-16 11:23:54 – Last Modified 2024-02-02 08:18:07