Bite with Belkys: Eggplant Parmigiana from Quattro Gastronomia Italiana

The Chef: Fabrizio Carro

The Restaurant: Quattro Gastronomia Italiana

The Dish: Eggplant Parmigiana

3 medium eggplants

Sea salt

1 cup of all purpose flour

4 cups of canola oil (to deep fry)

1 lb. of fresh mozzarella

6 cups of parmesan cheese, grated

1/2 cup of fresh basil leaves, chopped

2 1/2 Tbs of olive oil

4 cups of tomato sauce

-Begin by cutting the eggplant into one inch slices. Then, season the slices with sea salt. Let the eggplant sit in the salt for one hour. Next, you will notice the eggplant released water. Rinse them out to remove all the salt.

-Now, coat the slices in all purpose flour and deep fry until golden brown.

-For the stuffing, in a bowl combine fresh mozzarella, grated parmesan cheese, chopped basil, a pinch of sea salt and a drizzle of olive oil.

At the restaurant, they use a ring mold to stack the eggplant, the stuffing mix and some tomato sauce. Repeat this one more time and top with a drizzle of extra virgin olive oil. Before serving, bake in a 350 degree oven for about 11 minutes. Carefully remove the ring mold and add a touch of tomato sauce and extra virgin olive oil.

Serves: 6

Serving Suggestion: Sauvignon Blanc

Note: Take a printed copy of the recipe to the restaurant and receive a complimentary glass of house wine. (Valid when ordering a Primi or Secondi dish, one month from the air date)

FOR MORE INFORMATION:
Quattro Gastronomia Italiana
1014 Lincoln Road
Miami Beach, FL 33139-2502
(305) 531-4833
www.quattromiami.com