![]() 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. When the eggplant and tomatoes are cool enough to handle, bring a small baking dish (about 6'x 9') and begin to assemble the Caprese salad. Remove from the oven, but leave the oven on for step 5. Remove the slices from the pan and place on prepared baking sheet. Roast in the 425 F degree heated-oven for 10-15 minutes. 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. Place it aside and repeat with remaining Eggplant slices.ģ. 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. Bake until the cheese melts, 8 to 10 minutes. ![]() Prepare Eggplant slices in the breading station before starting to fry. Top each stack with one more eggplant slice, 1/4 cup of the sauce, some of the basil and a few thin slices of the fresh mozzarella. Using a blender or immersion blender, blend the eggs and pour into another dish for dipping. With a fork, mix the Flour, Corn Starch, Salt and Pepper together in one dish. 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) Eggplant, Tomato and Mozzarella Stack Ingredients:
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