CIAO! CLEVELAND - OCTOBER 5, 2019

EGGPLANT alla CAPRESE Sliders...

-Ingredients-

1 medium eggplant

1 quart seasoned all purpose flour 

1 quart egg wash, seasoned

2 quarts of seasoned breadcrumbs(salt, pepper, granulated garlic, 1 cup Romano cheese,  1 oz. parsley or chopped fresh basil)

1 quart of panko breadcrumbs 

1 cup fresh basil

12 Orlando's ciabatta rolls 

1 package(1pound) Miceli's fresh mozzarella 

2 vine ripe tomatoes(thinly sliced)

1 pint of Olive oil/canola oil blend

Your favorite tomato or marinara sauce

Instructions...

Peel a medium eggplant and slice thinly 1/4"

Set up a breading station 

-sliced eggplant 

-dredge in seasoned flour 

-dredge in egg wash 

-dredge in seasoned breadcrumbs(panko and regular)

Set aside on a sheet pan

In a large saute pan,  add oil and warm it to medium heat.  Add the breaded eggplant one at a time and do not overcrowd the pan.  Give about 20-30 seconds on each side until golden brown.  

Set aside in sheet pan lined with paper towel or screen to allow residual oil to drip.

For ciabatta buns...

Place buns on a sheet pan and brush with olive oil.  Bake 375 for 5-7 minutes until golden brown. They'll be soft on the inside and crispy on the outside.  

Cut ciabatta buns and begin to layer sliced tomato, breaded eggplant,  fresh mozzarella,  fresh basil leaf, and a dollop of warm marinara. 

Add a grape tomato and a toothpick to garnish!

Mangia!! Mangia!!

Recipe courtesy of Anthony Quagliata,  chef/owner Artisan Anthony's catering.