Eggplant Napoleon
ingredients
1 fresh eggplant
2 eggs
1/2 cup milk
1/2 cup balsamic vinegar
2 tablespoons sugar
1 bunch fresh basil
2 tablespoons pine nuts
1/2 cup grated Parmesan cheese
1 fresh tomato
Sliced fresh or deli mozzarella
1 cup stale bread for breadcrumbs
1/2 cup olive oil
1 tablespoon garlic- minced
salt and pepper
2 eggs
1/2 cup milk
1/2 cup balsamic vinegar
2 tablespoons sugar
1 bunch fresh basil
2 tablespoons pine nuts
1/2 cup grated Parmesan cheese
1 fresh tomato
Sliced fresh or deli mozzarella
1 cup stale bread for breadcrumbs
1/2 cup olive oil
1 tablespoon garlic- minced
salt and pepper
directions
Cut eggplants 1/2 inch thick. Soak in salty ice water for 10 minutes. Pat dry and set aside. Beat two eggs and 1/2 cup milk for egg wash. In a food processor, pulse the stale bread and half of the Parmesan cheese. Egg wash and breadcrumb the eggplant. Set on greased cookie sheet. Preheat oven at 400 degrees and cook until golden brown (around 15 minutes). When eggplant is done, top with sliced mozzarella and cook for 3 minutes more. In a food processor, add pine nuts and fresh basil. Add remaining Parmesan cheese, garlic, salt and pepper. Drizzle in olive oil until smooth. Place the balsamic vinegar and sugar in a saucepan and reduce by half. Plate the eggplant and drizzle it with the basil pesto and balsamic reduction. Enjoy!