Serves: 4
Ingredients for Eggplant Parmigiana:
2 medium eggplants
1 ball of buffalo mozzarella
1½ oz (50 g) grated parmesan cheese
2 tbsp (30 ml) jarred sundried tomatoes
4 tsp (20 ml) extra virgin olive oil
1/4 cup (60 ml) fresh basil
1/4 cup (60 ml) fresh thyme
Salt and pepper to taste
Ingredients for Tomato Sauce:
1/4 cup (60 ml) finely chopped white onions
2 tsp (10 ml) olive oil
1 garlic clove
10 oz (300 g) grape tomatoes
10 oz (300 g) tomato pelati (canned whole tomatoes)
2 tbsp (30 ml) fresh basil
1 spring onion, thinly sliced
Salt and pepper
1/2 tsp (2 ml) sugar (if sauce is too acidic)
Eggplant Parmigiana Procedure:
1. Peel the eggplants and cut into slices of about ½ inch (1 cm) thick. Season with salt and pepper, then grill slices for 2 minutes on each side. Set aside.
2. Blend the sun-dried tomatoes in a food processor with the fresh basil and extra virgin olive oil.
3. Place one slice of grilled eggplant on a baking tray, alternating with sundried tomato pesto and one slice of buffalo mozzarella and grated parmesan cheese. Create a tower of about two layers.
4. Bake in a preheated oven at 350°F (180°C) for about 20 minutes.
Tomato Sauce Procedure:
1. Place the onions in a medium pot with the olive oil and garlic clove, and cook until the onions turn golden. Remove the garlic clove.
2. Add the fresh tomatoes and tomato pelati, and cook for about 20 minutes. Add the fresh basil and spring onion and season with salt and pepper, and sugar, if needed.
Method for assembling:
1. To serve, place some tomato sauce at the base of a pasta plate, then add the eggplant timbale and some freshly shaved parmesan cheese on top.
2 medium eggplants
1 ball of buffalo mozzarella
1½ oz (50 g) grated parmesan cheese
2 tbsp (30 ml) jarred sundried tomatoes
4 tsp (20 ml) extra virgin olive oil
1/4 cup (60 ml) fresh basil
1/4 cup (60 ml) fresh thyme
Salt and pepper to taste
Ingredients for Tomato Sauce:
1/4 cup (60 ml) finely chopped white onions
2 tsp (10 ml) olive oil
1 garlic clove
10 oz (300 g) grape tomatoes
10 oz (300 g) tomato pelati (canned whole tomatoes)
2 tbsp (30 ml) fresh basil
1 spring onion, thinly sliced
Salt and pepper
1/2 tsp (2 ml) sugar (if sauce is too acidic)
Eggplant Parmigiana Procedure:
1. Peel the eggplants and cut into slices of about ½ inch (1 cm) thick. Season with salt and pepper, then grill slices for 2 minutes on each side. Set aside.
2. Blend the sun-dried tomatoes in a food processor with the fresh basil and extra virgin olive oil.
3. Place one slice of grilled eggplant on a baking tray, alternating with sundried tomato pesto and one slice of buffalo mozzarella and grated parmesan cheese. Create a tower of about two layers.
4. Bake in a preheated oven at 350°F (180°C) for about 20 minutes.
Tomato Sauce Procedure:
1. Place the onions in a medium pot with the olive oil and garlic clove, and cook until the onions turn golden. Remove the garlic clove.
2. Add the fresh tomatoes and tomato pelati, and cook for about 20 minutes. Add the fresh basil and spring onion and season with salt and pepper, and sugar, if needed.
Method for assembling:
1. To serve, place some tomato sauce at the base of a pasta plate, then add the eggplant timbale and some freshly shaved parmesan cheese on top.
Restaurant: Four Seasons Hotel - Regent Singapore
Recipe Type: AuthenticSubmitted By: Restaurant Owner
Recipe Author: Simone Cerea, Executive Chef of Regent Singapore
Original Photograph By: Four Seasons
Photograph Retouched By: Recipe Spy
Recipe Source: http://taste.fourseasons.com/recipe/eggplant-and-buffalo-mozzarella-parmigiana/