This is one of the dishes that I served for a special lunch event at The Simpler Living. My theme is to cook something simple with the use of vegetables; simplicity is the ultimate sophistication. Here're some shots from the event:
Fond memories...
Chef Oliver Glowig turned a simple dish into something elegant. Yes, this recipe is inspired by him. Chef Oliver Glowig uses a combination of fresh mozzarella, parmigiano and scamorza. Scamorza is a special kinda dried smoked cheese only available in Italy. I can't find it anywhere in Singapore, so I kept it simple by using just mozzarella and parmigiano.
This...
Or this...
You can present this dish in a baking dish that will sit beautifully in the center of a dinner table, or in individual serving plates. Both serve up brilliantly. You will get a tomatoey ooey gooey goodness with eggplants melting in your mouth sensation. I really hope you will give this a try.
Ingredients:
Inspired By Oliver Glowig
(Serve 4)
Eggplant, 2 Large
Unbleached All Purpose Flour, 1/2 Cup
Sea Salt, Pinch
Black Pepper, Pinch
Dried Mushroom Powder, Pinch
Smoked Paprika, Pinch
Eggs Lightly Beaten, 1
Panko, For Dredging
Sunflower / Canola / Peanut / Vegetable Oil, For Frying
Tomato Sauce Homemade
Fresh Mozzarella
Fresh Basil Coarsely Chiffonade, A Handful
Fresh Parsley Coarsely Chopped, A Handful
Parmigiano Reggiano
Equipment:
Oven
Dutch Oven / Deep Fryer
Round Cookie Cutter
Baking Dish
Directions:
Please visit my “How To Make Tomato Sauce" page for the recipe.
Peel the skin from the eggplants.
Slice into 1/2 inches thick slices.
Using a cookie cutter, cut out round discs.
*Do not discard any scrapes. You can bake them until they almost fall apart, blitz them in a blender with a touch of fresh lemon juice and olive oil to make some eggplant puree. It goes well on some toast.*
Lightly season the eggplant with sea salt.
Transfer onto a wire cooling rack and let them sit for about 30 mins.
This will draw out the moisture from the eggplant, thus removing the raw bitterness.
While the eggplant slices are sitting, finely julienne the skins into fine strips.
Season with salt and set aside.
Transfer flour, salt, pepper, mushroom powder and paprika into a shallow bowl.
Mix to combine well.
Transfer eggs into a shallow bowl.
Add panko into another shallow bowl.
Heat up 4 inches of oil in a dutch oven or a deep fryer.
*You can check the temperature of the oil by inserting a wooden chopstick. If bubbles start to form around the chopstick, it is ready.*
Lightly dredge the eggplant into the flour mixture.
Dust off any excess.
Dredge into the beaten egg and finally into panko.
Gently drop the eggplant away from you into the oil.
Fry until golden brown on both sides.
Remove from heat and transfer onto a wire cooling rack or on a plate lined with kitchen paper to drain off any excess oil
Repeat the process for the remaining eggplant.
Fry the skins as well.
Once they start to crisp up, remove from heat and sit on a wire cooling rack or on a plate lined with kitchen paper. to drain off excess oil.
Set aside.
Preheat oven to broil.
You can do this individually or on a baking dish.
Lay the fried eggplant on a baking dish or a serving plate.
Spoon the tomatoes sauce onto the eggplant.
Pinch some mozzarella and place it on top of the sauce.
Scatter the basil and parsley over the top.
Repeat the stacking process of eggplant, sauce, cheese and greens.
On the 3rd slice of eggplant, grate some parmigiano over the top.
Wack into the oven.
Broil until the cheese has melted, about 3 to 5 mins.
Remove from oven.
Sprinkle more basil and parsley over the top.
Add some of that fried eggplant skins to finish the dish.
Serve immediately.
That ooey gooey goodness...
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