Mozzarella Stick Recipe
One large stick, mozzarella, cut breaded with gluten free panko and fried. Topped with eggplant parmesan mousse, on top of the mousse, dots of robiola cheese. Served on top of yellow and red tomato sauce.*contains dairy*gluten free
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Ingredients
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For the Mozzarella Sticks
For the Eggplant Parmesan Mousse
For the Tomato Sauce
For the Robiola Cheese Topping
Method
For the Mozzarella Sticks
- 1
Prepare the Mozzarella
Cut the mozzarella cheese into one large stick, approximately 1 inch thick.
- 2
Set Up Breading Station
In one bowl, place gluten-free flour mixed with salt and black pepper. In a second bowl, beat the eggs. In a third bowl, place the gluten-free panko breadcrumbs.
- 3
Bread the Mozzarella
Coat the mozzarella stick in the flour, then dip it in the beaten eggs, and finally roll it in the panko breadcrumbs until fully coated.
- 4
Fry the Mozzarella Sticks
In a large pot or deep fryer, heat oil to 350°F (175°C). Fry the breaded mozzarella sticks in batches for about 2-3 minutes or until golden brown. Remove and drain on paper towels.
For the Eggplant Parmesan Mousse
- 5
- 6
Make Mousse
In a skillet, heat olive oil and sauté minced garlic until fragrant. Add roasted eggplant and cook for an additional 5 minutes. Allow to cool slightly, then blend with heavy cream and Parmesan cheese until smooth. Season with salt and pepper.
For the Tomato Sauce
- 7
For Assembly
- 8
Plate the Dish
Spread a layer of tomato sauce on the plate. Place the fried mozzarella stick on top of the sauce. Add a generous spoonful of eggplant parmesan mousse on top of the mozzarella stick, followed by small dots of robiola cheese.
