Thursday, March 24, 2011
Bite with Belkys: Eggplant Stack From Cafe Martorano
We are stopping by a restaurant that's like no other. The chef cooks up not only food, but a party vibe all at the same time. Let's see what its all about. Time to grab a Bite with Belkys.
The Chef: Steve Martorano
The Restaurant: Cafe Martorano
The Dish: Eggplant Stack
1 medium eggplant, sliced
kosher salt, to taste
1 Tbs. of garlic powder
crushed black pepper, to taste
1/2 cup of all purpose flour
egg wash (with 2 eggs, pinch of salt and pepper, and grated cheese)
1 cup of breadcrumbs
1 cup of extra virgin olive oil (for quick fry)
1 tomato, sliced
1 Tbs of balsamic vinegar
1 lb. of fresh mozzarella
arugula or any mixed greens
Method of Preparation:
-Start by cutting the eggplant, about half of an inch in thickness. Then, season the eggplant slices with salt, garlic powder and pepper.
-Next, coat the eggplant in all purpose flour, in an egg wash and in breadcrumbs.
-Now, you can place the seasoned eggplant in the fridge for about 20 minutes. Then, quick fry in hot extra virgin olive oil until they are a nice golden brown. Make sure to drain the excess oil over a napkin.
First, place one slice of eggplant. Then, add a sliced tomato, a drizzle of balsamic vinegar and a lice of fresh mozzarella. Repeat this step one more time. Lastly, top the dish with a little arugula salad, chili flakes, parmigiano reggiano, a balsamic glaze and extra virgin olive oil.
Serving Suggestion: Martorano's Chianti
FOR MORE INFORMATION:
3343 East Oakland Park Boulevard
Fort Lauderdale, FL 33308