Crispy Eggplant Napoleon Recipe
burrata/heirloom tomato/aged balsamic/basil Pesto
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Eggplant
Slice the eggplants into 1/2-inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Bread the Eggplant
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with Panko breadcrumbs. Dip each eggplant slice in flour, then in the eggs, and finally coat with Panko breadcrumbs.
- 3
- 4
Prepare the Basil Pesto
In a food processor, blend fresh basil leaves, olive oil, a pinch of salt, and pepper until smooth. Adjust seasoning to taste.
- 5
Assemble the Napoleon
On a serving plate, layer crispy eggplant, slices of burrata cheese, and heirloom tomatoes. Drizzle with aged balsamic vinegar and basil pesto.
- 6
Serve
Repeat the layering until all ingredients are used. Finish with a drizzle of olive oil and serve immediately.
