Mediterranean Eggplant/Casa D'Angelo - WSVN-TV - 7NEWS Miami Ft. Lauderdale News, Weather, Deco

Mediterranean Eggplant/Casa D'Angelo

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The Chef: Rickie Piper

The Restaurant: Casa D'Angelo Ristorante in Ft. Lauderdale

The Dish: Mediterranean Stuffed Baby Eggplant

Ingredients:

4 baby eggplants

1 medium onion, chopped

3 cloves garlic, chopped

1/4 cup fresh Italian parsley, chopped

6 Roma tomatoes, seeded and chopped

1 tsp. sun-dried tomatoes chopped

2 tsp. fresh basil, chopped

1/2 tsp. Kosher salt

1 tsp. black pepper

4 tbs. extra virgin olive oil

1/4 cup plain Panko bread crumbs

1/4 cup parmesan cheese, grated

4 beefsteak tomatoes

Method of Preparation:

- Slice baby eggplants in half lengthwise, then make more cuts in the middle. Add Kosher salt, extra virgin olive oil and black pepper. Roast in the oven at 350 degrees for about 15 minutes, until the eggplant is soft. When they're done, let them cool and scoop out the inside.

- Put the eggplant in a bowl, then add chopped roma tomatoes, garlic, onion, kosher salt, pepper, roasted sun-dried tomatoes, Italian parsley, basil, parmesan cheese, & Panko bread crumbs. Stir well, then sauté in a hot pan with extra-virgin olive oil, about three minutes. Set aside.

- In the eggplant shell, sprinkle kosher salt, parmesan cheese, and the stuffing. Add more parmesan, and some chopped basil and bake for another ten minutes at 350 degrees.

To Plate:

Make a bed of sliced beefsteak tomatoes, olive oil, and parsley, then top with the baked eggplants. Drizzle the pan juices over the top and it's ready to serve.

Serving suggestion: Vermentino

Serves: 4

Casa D'Angelo Ristorante

1201 North Federal Highway

Fort Lauderdale

Florida 33304

P: 954.564.1234

http://www.casa-d-angelo.com/

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