Sprinkle chopped mozzarella on tomatoes, pop under the broiler until cheese is melty and golden.Sprinkle chopped tomatoes over top, some basil, salt and pepper to taste.Lay a piece of eggplant on each piece of toast.Next, drizzle the remaining olive oil over each piece.Remove the toast from the heat and rub both sides of the bread with the cut side of garlic.Line 2 large baking sheets with parchment paper. Preheat oven to 450F with oven racks just above and below center. For the bruschetta, either toast the bread or grill it until golden. Press and drain for 30 minutes to 1 hour.Transfer to a plate lined with paper towels.(You may need to do two batches, in which case use 1/4 cup of oil for each batch.) Without crowding the pan, carefully slide the pieces into the oil and fry until browned on both sides, about 6 minutes.Dredge the eggplant in the cheese mixture, making sure both sides are well coated lightly tap off any excess.In a large heavy-bottomed skillet, heat 1/2 cup olive oil over medium-high heat.In the meantime, combine cheese, cornmeal, flour and black pepper in a shallow bowl.Sprinkle both sides of each piece with salt. What tastes like ‘nostalgia’ to you? I’d love to know! The only thing missing from this table is a stemless glass of red wine or two. If someone were to ask me what ‘nostalgia’ tastes like, this would be it. Here’s the thing about this Caprese Bruschetta with Crispy Eggplant…with my first bite, the first word that came to mind was ‘nostalgic’. Eggplant sliced thin and encased in a healthy crunch born from cornmeal, flour, and Pecorino.
Diced heirloom cherry tomatoes, fresh basil, creamy mozzarella and eggplant.Dense artisan bread sliced to fit comfortably in your hand, toasted and seasoned with fresh garlic and olive oil then loaded with the flavors of summer.
#Eggplant stacks with chiffonade how to
(I just realized this is the first one that I haven’t added prosciutto to!) 817K subscribers Subscribe 5.4K views 2 years ago Rach makes a household favorite of eggplant stacks with capocollo hamwatch her show you how to make this yummy dish. I’ve been looking forward to ‘this’ post…my Summer Bruschetta post, since sharing my Spring Bruschetta made with Sweet Pea Pesto, Prosciutto and Asparagus and my Fall Bruschetta made with Figs, Prosciutto and Arugula. Don’t get me wrong, grey moody days have their place too, but what sunshine does for the soul is pretty astonishing. It’s pretty easy to wake up each morning to sunlight slicing through the spaces between the curtains. This has everything to do with the effect that sunshine has on me. I used to think that fall was my favorite season, but the older I get, summer is giving fall a good run for its money. It dawned on me the other day that finally the first day of summer was upon us, and I think I let out a little squeal. …and so much more…watching electrical storms from indoors by candle light…long bike rides on meandering paths surrounded by wild flowers…coffee and its aroma with a curl of steam enjoyed outdoors before the rest of the world wakes up…sweet tea…warm summer winds that create choreography for boughs and their heavy blossoms…Dom’s extra minty mojitos…gorgeous farmers’ market finds…fresh basil propped in a Ball jar resting on a windowsill…James Taylor…petite lemon-colored birds frolicking just outside the kitchen window…sunshine…juicy tomato and mayonnaise sandwiches… With 6 different locations across Florida, it is hard to pick an excuse not go.You know what makes me happy in the summer? Caprese Bruschetta with Crispy Eggplant… If I had to pick a favorite, it would be a hard tie between the Woof Fire Wings & the Pollo Parmigiana Reggiano. This is the perfect place for a sit down lunch for two or on your own. A win win for my carb lovers! KC’s Final Bite I should also add that this meal does come in a sandwich form called a Panetta. Just order this dish and you won’t be sorry.
#Eggplant stacks with chiffonade plus
The chicken was just as juicy as it was flavorful, plus the Pomodoro? Forget about. I could have sworn someones Nona was crushing the tomatoes by hand in the kitchen. This dish was satisfying, filling, and flavorful. Naturally, my carb loving self was looking for a side of fries or a bed of pasta underneath, but it was not necessary. Simply put, it is a breaded cut of chicken with a red Pomodoro sauce, broiled Mozzarella, shaved Parmesan, and basil on top. What seems like the least complicated dish of the day, ended up being my favorite.
0 kommentar(er)
