Try Chef Gaetano's Own Recipe! |
Melenzane alla Palermitana
(Grilled Eggplant with Tomato Salad)
Eggplant
- 16 slices of Sicilian purple eggplant, 1/3” thick
- 1 cup extra virgin olive oil
- 3 tablespoons chopped parsley
- 1 tablespoon dry oregano
- 3 tablespoons grated Parmesan
- 1 to 2 tablespoons chopped garlic
- 2 cups fresh breadcrumbs
- Salt and pepper
Combine oil, garlic, oregano, parsley and parmesan in a medium bowl. Combine the breadcrumbs with salt and pepper to taste in a medium bowl. Dip eggplant slices in the oil mixture and follow with a coating of breadcrumbs.
Grill the eggplant slices over high heat until brown and crispy on each side. Alternatively, bake in a preheated oven at 375º to 400º for six to seven minutes on each side.
Estatina Salad
- 1 pound heirloom tomatoes, chopped
- 4 tablespoons chopped basil
- 8 ounces arugula
- Extra virgin olive oil
- Salt and pepper
Combine tomatoes, basil and arugula. Dress lightly with olive oil and season with salt and pepper to taste.
To serve, distribute eggplant amongst plates. Mound tomato mixture in center. Sprinkle with additional chopped parsley or basil if desired.
Serves 4 as an entrée or eight as an appetizer.
