Appetizer
Lightly Breaded Eggplant
Lightly breaded bakedeggplantfilled with Sundried Tomatoes, sweet ricotta and Smoked Mozzarella, servedon Toscano Sauce and Drizzled with Aged Balsamic
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
- Sauté the White Onions and Garlic in Olive Oil,
- once softened, add the white wine and reduce by 2/3rds,
- add the Tomato Paste and cook out for 3 minutes,
- add the Plum Tomatoes and cook for a further 10 minutes, until the tomatoes come down.
- Add the Vegetable stock and peeled tomatoes-cook for a further 40 minutes,
- add the Basil, then puree with a hand held blender,
- season with salt and ground black pepper
FOR THE EGGPLANT
- 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.
- 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
- Pour 3 tablespoons of the Provencal sauce into the bottom of the serving platter
- Place the baked gratinated Rolatini onto the sauce
- 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