Recipe courtesy of Rome'n Chariot
Gladiator Bun
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1040
- Total Fat
- 74
- Saturated Fat
- 13
- Carbohydrates
- 53
- Dietary Fiber
- 9
- Sugar
- 11
- Protein
- 43
- Cholesterol
- 239
- Sodium
- 1307
- Total: 3 hr
- Active: 1 hr 15 min
Ingredients
1 large eggplant, sliced 1/4-inch thick
Salt
1 jar tomato sauce
1 container whole-wheat breadcrumbs
1/4 cup white breadcrumbs
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Freshly ground black pepper
3 eggs
1 white onion, diced
1 green pepper, diced
1 cup grapeseed oil
4 to 5 pieces veal, pounded and tenderized
4 fresh Kaiser buns, halved
1/2 cup grated mozzarella
2 tablespoons grated Parmesan
Directions
Special equipment:
Butcher's Twine- For the eggplant: Cover a large baking sheet with a paper towel. Lay the eggplant slices over in a single layer, sprinkling pinches of salt over the surface. Cover with another paper towel and repeat with another layer. Let the eggplants sit for 30 minutes to 1 hour. This will draw any excess water out of the vegetable, making it better for frying.
- Bring the tomato sauce to a boil in a pot. Reduce the heat gradually every 7 minutes until the sauce reaches a slow simmer.
- Mix together the breadcrumbs, basil, oregano, parsley, garlic powder, onion powder and some salt and black pepper in a large shallow container. Whisk together the eggs in another large shallow container. Dip each eggplant slice in the egg, and then coat both sides in the breadcrumb mixture.
- For frying and assembly: Heat a large frying pan over medium heat until hot.
- Meanwhile, saute the onions and green peppers for 2 to 3 minutes in a small pan and set aside.
- Pour 1/2 cup of the grapeseed oil into the hot pan. Watch for ribbons forming in the oil, then add the eggplant slices one at a time in a single layer. Depending on the size, it is important to only cook as many as the pan allows for. Fry until a light caramel color, then flip and fry the other side. Transfer to a flat paper-towel-lined plate.
- Once all of the eggplant has been fried, pour in the remaining oil and repeat the same process with the veal, transferring to a paper-towel-lined plate to drain.
- Place a spoonful of onions and green peppers on the bottom of the buns, topped with a spoonful of the tomato sauce. Cut the veal in half or in thirds to make them the same size as the buns. Add 3 layers of veal to each bun, then sprinkle with mozzarella and a bit more of the tomato sauce. Layer 3 to 4 eggplant slices on top. Sprinkle some of the mozzarella again, top with more tomato sauce and finish with a dusting of the Parmesan. Place the top buns on and voila! Behold the Gladiator on a Bun!