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Category: Eggplant
Prep Time: Cook Time: Total Time:
1 eggplant (thinly sliced)
Coarse salt
1 pound fresh mozzarella (thinly sliced)
Basil leaves
1/2 cup flour
1 large egg (lightly beaten)
1 cup bread crumbs
oil for frying
Sprinkle the salt onto the eggplants slices and let rest for 20 minutes. Rinse the salt from the eggplant slices and pat them dry. Form sandwiches out of 2 slices of eggplant with a slice of mozzarella and a basil leaf in the middle.
Dredge the eggplant sandwiches in the flour. Dip them into the egg and then in the bread crumbs to coat. Fry in oil until golden brown, about 2-4 minutes each. Cut into four and serve with tomato sauce. Serves 4
Arriabiata Sauce
1 tablespoon olive oil
1 small onion (finely chopped)
2 cloves garlic (finely chopped)
1 jalapeno pepper (finely chopped)
1 28oz can tomato puree
1 teaspoon red pepper flakes
1 teaspoon oregano
1 tablespoon balsamic vinegar
salt & pepper to taste
1/2 cup pecorino romano (grated)
Heat the oil in a sauce pan. Add onions and saute until soft. Add garlic an jalapeno pepper and saute until fragrent. Add tomato puree, red pepper flakes, oregano and balsamic vinegar. Reduce heat and simmer. Remove from heat and stir in the cheese.
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FRIED EGGPLANT AND MOZZARELLA WITH ARRIABIATA SAUCE
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Category: Eggplant
Prep Time: Cook Time: Total Time:
1 eggplant (thinly sliced)
Coarse salt
1 pound fresh mozzarella (thinly sliced)
Basil leaves
1/2 cup flour
1 large egg (lightly beaten)
1 cup bread crumbs
oil for frying
Sprinkle the salt onto the eggplants slices and let rest for 20 minutes. Rinse the salt from the eggplant slices and pat them dry. Form sandwiches out of 2 slices of eggplant with a slice of mozzarella and a basil leaf in the middle.
Dredge the eggplant sandwiches in the flour. Dip them into the egg and then in the bread crumbs to coat. Fry in oil until golden brown, about 2-4 minutes each. Cut into four and serve with tomato sauce. Serves 4
Arriabiata Sauce
1 tablespoon olive oil
1 small onion (finely chopped)
2 cloves garlic (finely chopped)
1 jalapeno pepper (finely chopped)
1 28oz can tomato puree
1 teaspoon red pepper flakes
1 teaspoon oregano
1 tablespoon balsamic vinegar
salt & pepper to taste
1/2 cup pecorino romano (grated)
Heat the oil in a sauce pan. Add onions and saute until soft. Add garlic an jalapeno pepper and saute until fragrent. Add tomato puree, red pepper flakes, oregano and balsamic vinegar. Reduce heat and simmer. Remove from heat and stir in the cheese.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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