![]() Contest entries are equal opportunity for all Food and Wine Conference participants, and I receive no advantage for being an ambassador or committee member. This recipe was created as an entry for the Wisconsin Cheese Recipe Contest. Enjoy!ĭisclaimer: I am an ambassador and on the planning committee for the Food & Wine Conference and will receive a commission if you use my discount code to purchase a ticket. Place the third piece of fried Eggplant followed by the rest of the Arugula and BelGoioso Parmesan on top. Place one slice of fried Eggplant on top of the Arugula, followed by 2-3 pieces of Mozzarella and 1-2 slices of Tomato. Use the remaining 2 teaspoons of Balsamic Vinaigrette and coat the BelGoioso Fresh Sliced Mozzarella in it.ĥ. Place half of the Arugula on the bottom of your presentation plate as a bed for the Eggplant Stack. Lightly dress the Arugula with 1 teaspoon of the Balsamic Vinaigrette. Continue with remaining Eggplant slices.Ĥ. Remove the slices from the pan and place on prepared baking sheet. Depending on your size pan, without over-crowding, fry the Eggplant slices for 1-2 minutes on the first side, then flip and fry another 1-2 minutes, or until each side is a nice golden brown color. In a medium-large heavy-duty skillet with sides, heat 1/2 inch of Vegetable Oil on medium until hot – around 350F-375F if you are using a thermometer. Create an assembly line where you first dip an eggplant slice into the milk, then press it into the crumbs on both sides, then set it on a baking sheet. Place it aside and repeat with remaining Eggplant slices.ģ. In a medium sized bowl combine bread crumbs (2½ cups) and spices: basil (1 teaspoon), oregano (½ teaspoon), and thyme (½ teaspoon). Coat it with Egg, then dredge into the breadcrumb mixture, making sure it is completely covered and sticking to the Eggplant slice. Dredge each slice of Eggplant into the Flour, covering it completely, and shaking off any excess. ![]() Prepare Eggplant slices in the breading station before starting to fry. Using a blender or immersion blender, blend the eggs and pour into another dish for dipping. Using paper towels, wipe off the moisture from each slice and bake for 10 to 12 minutes, or until browned on top. Arrange eggplant slices on the prepared baking sheet and sprinkle each slice with salt let stand 20 minutes. ![]() With a fork, mix the Flour, Corn Starch, Salt and Pepper together in one dish. Line a baking sheet with aluminum foil and spray with cooking spray. Line a plate or sheet pan with paper towels to drain the Eggplant once it is fried. – Freshly-grated or shaved BelGoioso ParmesanĮggplant, Tomato and Mozzarella Stack Directions:ġ. – 3 teaspoons Balsamic Vinaigrette Salad Dressing (per stack) – 4-6 pieces BelGoioso Fresh Sliced Mozzarella (per stack) – 1 large Eggplant, peeled and sliced in 1/4 inch slices (3 fried slices per stack) Remove rosemary before eating.Eggplant, Tomato and Mozzarella Stack Ingredients: When cooking is complete, remove from grill and place 1 sprig of rosemary through each stack to hold together. Close hood and cook until the cheese melts, about 3 minutes. When cooking is complete, layer the ingredients in this order: eggplant, tomato, mozzarella, pesto, and eggplant. Leave hood open and grill for about 4 minutes, flipping halfway through. Remove and set aside.Īdd tomato slices to grill grate. Grill eggplant for about 8 minutes, flipping halfway through. ![]() When unit beeps to signal it has preheated, open hood and place eggplant slices on grill grate. In a large bowl, toss eggplant with canola oil, salt, and pepper. Close the hood and press the dial to begin preheating (preheating will take approximately 5 minutes). Select GRILL, set temperature to MAX, and set time to 15 minutes. To install the grill grate, slide it into the front of the base so it hooks in, then press down on the back until it clicks into place.
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