Old City Salts

Old City Salts
Introducing Sampler Minis

Tuesday, April 2, 2013

Eggplant Stacks Simply Elevated with Sun Ripened Tomato Sea Salt

Eggplant is such a diverse ingredient and can be used in place of pasta to make a vegetable lasagna.

In this dish we breaded and baked the eggplant to use as an appetizer or side to a main meal.  They are elegant and tasty!  You can even make extra and freeze.

1)  Two medium eggplants
2)  1/2 cup of Extra virgin olive oil
3)  1 cup of Panko breading
4)  2 medium tomatoes
5)  Shaved Parmigiano Reggiano (or your favorite cheese)
6)  Finishing sea salt of your choice:  Sun Ripened Tomato, Aged Balsamic, Smoked Serrano, Ghost Pepper, it's up to you to customize the finish.


Slice the eggplant into 1/2 inch rings and coat in olive oil and then dredge in Panko breading.  Bake in the oven at 375 degrees until soften and lightly browned.

Stack with slices of broiled ripe tomatoes and shave some fresh cheese on top.  Add your finishing sea salt to elevate all the flavors!  Each gourmet blended sea salt is unique and bursting with flavor and texture.


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