Celentano Breaded Eggplant with Ricotta and Bruschetta
Celentano Breaded Eggplant with Ricotta and Bruschetta


  • 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


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 2½ 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. 

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