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Celentano Breaded Eggplant with Ricotta and Bruschetta

Name: Celentano Breaded Eggplant with Ricotta and Bruschetta
Ingredients: Celentano Breaded Eggplant Cutlets Round/Skin On; Ricotta Cheese; 5 Roma tomatoes chopped; 2 green onions sliced thin; 1 tablespoon diced red onion; 2 garlic cloves minced; ⅓ cup chopped basil; 1 tablespoon olive oil; 2 – 4 teaspoons balsamic vinegar to taste; ⅓ cup shredded Parmesan cheese; Salt and black pepper to taste; ½ Cup Flat Leaf Parsley chopped for garnish

Serves: 4

Eggplant Recipes, Foodservice Recipes

Ingredients

Celentano Breaded Eggplant Cutlets Round/Skin On
Ricotta Cheese
5 Roma tomatoes, chopped
2 green onions, sliced thin
1 tablespoon diced red onion
2 garlic cloves, minced
⅓ cup chopped basil
1 tablespoon olive oil
2 – 4 teaspoons balsamic vinegar, to taste
⅓ cup shredded Parmesan cheese
Salt and black pepper to taste
½ Cup Flat Leaf Parsley, chopped, for garnish

Directions

In a large bowl, combine the tomatoes, green and red onions, garlic, basil, olive oil, balsamic vinegar, and Parmesan cheese. Let the mixture rest for at least 15 minutes.

Pre heat deep fryer to 375°F. Fry eggplant in batches for 2Â½ minutes. Set aside to drain on paper towels.

To assemble place a slice of eggplant on a plate, top with ricotta cheese and 1 tablespoon of bruschetta, garnish with parsley.

Celentano Breaded Eggplant with Ricotta and Bruschetta

Ingredients

Directions

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