Eggplant Napoleon (Cracked Pepper Bistro)

Posted by alisamanjarrez on Mar 20, 2012
Filed: Appetizer
Tagged: cracked pepper eggplant eggplant napoleon

Ingredients

Eggplant:

  • 1 medium size eggplant
  • 1 cup flour
  • 1 cup bread crumbs
  • ½ cup of pumpkin seeds
  • 2 eggs
  • 4 cups of cooking oil
  • kosher salt & pepper to taste

Herbed goat cheese:

  • 6 oz goat cheese
  • 1 tablespoon truffle oil
  • 1 oz fresh minced herbs

Roasted tomatoes:

  • 2 medium tomatoes
  • 1 tablespoon of olive oil
  • salt & pepper to taste

Pesto sauce:

  • 4 cups basil leaves, well packed
  • 4 cloves garlic, lightly crushed and peeled
  • 1 cup pine nuts or walnuts (or a combination of the two)
  • 1½ freshly grated Parmigiano Reggiano or Pecorino cheese (or a combination of the two)
  • 1½ extra-virgin olive oil
  • salt & pepper to taste

 

Instructions

Eggplant:

Slice the eggplant crosswise ¼ inch slices. Let soak in salted water for 1 hour. Remove from water, pat dry. Have 3 medium size bowls is ready: one with flour, add salt & pepper to taste; another one with 2 eggs and half a cup of water mixed well; the last bowl with bread crumbs preferably Planco. Dip eggplant in flour mixture, shake well, dip in egg mixture and place in breadcrumbs/pumpkin seds making sure it's coated well. Let it sit for 1 hour on the kitchen towel in the refrigerator. Preheat oil to 370 and place eggplants three at a time (depending on the size of the pan). Fry the eggplants until golden brown, remove from oil, season  with salt and pepper lightly.

Herbed goat cheese:

Mix ingredients together until combined.

Roasted tomatoes:

Slice tomatoes into 8 wedges, remove seeds, drizzle with olive oil, season with salt & pepper and bake at 275 until tomatoes wilt and get brown on the edges.

Pesto sauce:

Place basil leaves and garlic in food processor or blender and process until leaves are finely chopped. Add nuts and process until nuts are finely chopped. Add cheese and process combined. With the machine running, add olive oil in a slow, steady stream. After the oil is incorporated, turn off the machine and add salt and pepper to taste. If not using immediately, store in an air-tight container witha  thin coating of olive oil on top to keep the sauce from turning dark. Pesto will keep well in the refrigerator for a week or more. This recipe yields approximately 3½ to 4 cups, and can be halved.

Eggplant Napoleon Assembly:

Place 1 eggplant on the pan, spread pesto on top, place goat cheese on top of the pesto, add tomatoes on top of that. Place another eggplant on top and repeat. Top off with one last eggplant, place goat cheese on top and bake in the oven at 300 degrees for about 2-6 minutes until cheese is melted.

Place on the plate with some mixed greens on the bottom, drizzle with balsamic vinegar and enjoy.

Recipe provided by Vatche Moukhtarian, Cracked Pepper Bistro