Bite with Belkys: Eggplant Stack From Cafe Martorano

The Chef: Steve Martorano
The Restaurant: Cafe Martorano
The Dish: Eggplant Stack

Ingredients:

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.

To Plate:

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

Serves: 1-2

FOR MORE INFORMATION:

Cafe Martorano
3343 East Oakland Park Boulevard
Fort Lauderdale, FL 33308
954-561-2554
www.cafemartorano.com