Recipe courtesy of Dominick Tesoriero
Episode: Trendy Dinner
Mini Eggplant Parm, Roasted Cherry Tomato, Basil Pesto
Total:
50 min
Active:
50 min
Yield:
12 servings
Level:
Intermediate
Total:
50 min
Active:
50 min
Yield:
12 servings
Level:
Intermediate

Ingredients

Directions

Special equipment: a 4-inch square cookie cutter

In a blender, combine the pine nuts, basil, parsley, 6 tablespoons of the olive oil and 1/4 cup of the Parmesan. Blend on high until smooth. (TIP: Add 2 ice cubes to the blender to reduce the heat from the motor, which will ruin the color.) Season with salt and pepper. Store in an airtight container until needed.

Slice the eggplants into 1/4-inch rounds. With a 4-inch square cookie cutter, cut out 12 portions. Season with salt and pepper and set aside. Cut thin slices of mozzarella trimmed to fit the top of the eggplant slices. Set aside until needed.

Preheat the oven to 400 degrees F.

To set up a breading station, put the flour in a shallow bowl and the eggs in a second shallow bowl. In a third shallow bowl, combine the breadcrumbs and the remaining 1/4 cup Parmesan. Dredge the eggplant pieces first in the flour, shaking off the excess, then in the egg, shaking off the excess again and finally in the breadcrumb mixture. Shake off the excess breadcrumbs.

Pour canola oil into a wide-bottomed pot to a depth of 1 1/2 inches and heat over medium heat until a deep-frying thermometer inserted in the oil registers 350 degrees F (or use a deep fryer).

Put the cherry tomatoes on a baking sheet and coat with the remaining 2 tablespoons olive oil. Season with salt. Roast in the oven until blistered, about 5 minutes.

Fry the breaded eggplant cut-outs in the hot oil until golden brown, about 3 minutes on each side. Drain on a paper towel-lined baking sheet.

On a new baking sheet lined with parchment paper, arrange the eggplant pieces. Top with the mozzarella pieces. Put in the oven or under the broiler until the mozzarella is melted.

To plate: Put a dollop of the pesto on the bottom of each plate. Place an eggplant/mozzarella piece on top and garnish with a blistered tomato. Drizzle with olive oil and serve.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

More from:

Food Network Star

IDEAS YOU'LL LOVE

Basil Pesto

Recipe courtesy of Food Network Kitchen

Roasted Eggplant Spread

Recipe courtesy of Ina Garten

Roasted Shrimp with Cherry Tomatoes

Recipe courtesy of Ree Drummond

Tomato-Basil Sauce

Recipe courtesy of Tyler Florence

Basil Tomato Soup

Recipe courtesy of Ming Tsai

Cherry Pie

Recipe courtesy of Peter Sterk

Tomato, Mozzarella and Pesto Sandwiches

Recipe courtesy of Ree Drummond

Skirt Steak Tacos with Roasted Tomato Salsa

Recipe courtesy of Bobby Flay

Roasted Tomato, Arugula and Mozzarella Salad

Recipe courtesy of Gina Neely|Pat Neely

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking