Ingredients:
1 medium eggplant – trimmed, peeled, cut into 1” cubes
Flour
2 eggs
1 c. breadcrumbs
½ c. grated cheese
Vegetable oil
Salted water
Procedure:
1. Soak cubes in water for 30 minutes, drain and pat dry.
2. Spread some flour on a plate.
3. Beat eggs in a bowl.
4. Stir crumbs and cheese on a plate.
5. Dip cubes in the flour, and then the eggs, and then the breadcrumbs.
6. Heat oil in large skillet and sauté eggplant until tender and golden brown, about 6 minutes. Drain.
Recipe Type: Authentic
Recipe Author: Executive Chef Stefano Zimei
Chef's Background: Johnson & Wales University, Bachelor's Degree in Culinary Arts
Restaurant: VIA Italian Table, 89 Shrewsbury Street, Worcester, Massachusetts, USA, USA
Source: http://www.community-harvest.org/docs/Eggplant.pdf
1 medium eggplant – trimmed, peeled, cut into 1” cubes
Flour
2 eggs
1 c. breadcrumbs
½ c. grated cheese
Vegetable oil
Salted water
Procedure:
1. Soak cubes in water for 30 minutes, drain and pat dry.
2. Spread some flour on a plate.
3. Beat eggs in a bowl.
4. Stir crumbs and cheese on a plate.
5. Dip cubes in the flour, and then the eggs, and then the breadcrumbs.
6. Heat oil in large skillet and sauté eggplant until tender and golden brown, about 6 minutes. Drain.
Recipe Type: Authentic
Recipe Author: Executive Chef Stefano Zimei
Chef's Background: Johnson & Wales University, Bachelor's Degree in Culinary Arts
Restaurant: VIA Italian Table, 89 Shrewsbury Street, Worcester, Massachusetts, USA, USA
Source: http://www.community-harvest.org/docs/Eggplant.pdf