Side Pannel
Roasted Eggplant Batons with Balsamic Sauce
Roasted Eggplant Batons with Balsamic Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers
Ingredients List
- -----------------------------------BATONS-----------------------------------
- 1 1/2 lb Eggplant; stems removed, or
- -3 thin
- 3/4 c Bread crumbs
- 1/2 c Grated Parmigiano-Reggiano
- 1/8 ts Dried sage; crumbled
- 1/2 ts Freshly ground black pepper
- 3/4 c Unbleached flour
- 2 Eggs; lightly beaten
Directions
SAUCE
3 tb Extra-virgin olive oil
1 tb Balsamic vinegar
1 tb Chopped fresh parsley
1 Clove garlic; crushed
1/8 ts Salt
1/2 lb Arugula leaves; for garnish
1~ Preheat broiler. Cut each eggplant into 1/2-inch slices. Cut each slice
into 1/2-inch sticks. Place the bread crumbs in a bowl with the cheese,
sage, and black pepper. Stir to mix. Place the flour and the eggs in
separate bowls.
2~ Dip each eggplant stick first into the flour, shaking off any excess,
then into the eggs, and finally, into the bread crumbs. Place on a greased
baking sheet and broil about 4 inches from the heat, for 5 minutes. Turn
and broil 2 minutes longer or until golden.
3~ Meanwhile, place all the sauce ingredients in a small, nonreactive
saucepan and cook over low heat for 5 minutes, stirring constantly until
thickened. Remove from heat and cool to room temperature.
4~ Place the sauce in a serving bowl and center on a platter. Surround with
arugula, cover with eggplant batons arranged in a star pattern and serve.
>Bastoncini di Melanzana al Balsamico. Serves 4, takes 60 mins with
moderate difficulty. Description: This is a dish from my childhood,
although at that time, the eggplant batons were fried in olive oil instead
of broiled. I remember loving the crisp texture but wishing that the flavor
of the eggplants were more noticeable. This recipe is my solution to that
delimma as well as another excuse for using balsamic vinegar. AB
3 tb Extra-virgin olive oil
1 tb Balsamic vinegar
1 tb Chopped fresh parsley
1 Clove garlic; crushed
1/8 ts Salt
1/2 lb Arugula leaves; for garnish
1~ Preheat broiler. Cut each eggplant into 1/2-inch slices. Cut each slice
into 1/2-inch sticks. Place the bread crumbs in a bowl with the cheese,
sage, and black pepper. Stir to mix. Place the flour and the eggs in
separate bowls.
2~ Dip each eggplant stick first into the flour, shaking off any excess,
then into the eggs, and finally, into the bread crumbs. Place on a greased
baking sheet and broil about 4 inches from the heat, for 5 minutes. Turn
and broil 2 minutes longer or until golden.
3~ Meanwhile, place all the sauce ingredients in a small, nonreactive
saucepan and cook over low heat for 5 minutes, stirring constantly until
thickened. Remove from heat and cool to room temperature.
4~ Place the sauce in a serving bowl and center on a platter. Surround with
arugula, cover with eggplant batons arranged in a star pattern and serve.
>Bastoncini di Melanzana al Balsamico. Serves 4, takes 60 mins with
moderate difficulty. Description: This is a dish from my childhood,
although at that time, the eggplant batons were fried in olive oil instead
of broiled. I remember loving the crisp texture but wishing that the flavor
of the eggplants were more noticeable. This recipe is my solution to that
delimma as well as another excuse for using balsamic vinegar. AB
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
