The dish was the drizzled with a balsamic vinegar and basil reduction, but I don't think that I'm up for trying something that difficult at the moment.
Ingredients
- 1-2 eggplant, cut into 1/2" slices lengthwise
- 1-2 cups Italian style bread crumbs
- 2-3 eggs
- 2-4 tablespoons milk
- 1-2 tomatoes
- 2 sheets of Puff Pastry, thawed (Alton Brown says to just go ahead and buy it from the store as homemade is a long and difficult process. I would agree. Pillsbury has a nice dough and you can even get coupons once in a while)
- 1 log of fresh mozzarella cheese
- 1 cup marinara sauce (1-2 tablespoons per pastry piece)
- fresh basil leaves for garnish
- Preheat oven to 400 degrees F.
- Using a sharp pizza cutter cut out rectangles of pastry (3"x4"). Place pastries on a chilled sheet pan and let cool in the refrigerator for a few minutes. In the meantime, bread your eggplant (dip first in egg/milk mixture, then in crumbs).
- Remove pastry rectangles from the fridge and top in this order: 1-2 tablespoons marinara, 1 slice eggplant, 1-2 slices tomato (depending on how big your tomato was), and 2 slices mozzarella.
- Place pans in the preheated oven and bake for 15-20 minutes.
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