| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Molto02 |
4 |
servings |
INGREDIENTS
| 1 |
lg |
Eggplant |
| 8 |
oz |
Grated fontina cheese |
| 16 |
|
Pieces Oven-Dried Tomatoes – (1 1/2 cups); plus |
| 4 |
|
Pieces Oven-Dried Tomatoes; see * Note |
| 1/2 |
c |
Finely-chopped fresh Italian parsley |
| 2 |
tb |
Virgin olive oil; plus |
| 1 |
c |
Virgin olive oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 3 |
tb |
Balsamic vinegar |
| 1 |
tb |
Capers |
INSTRUCTIONS
* Note: See the "Oven-Dried Tomatoes" recipe which is included in this
collection.
Preheat grill or broiler Slice eggplant across the equator into 1/2-inch
thick rounds (you need 16 pieces all together). Place on grill (without
oil) and toast until light brown and softened (about 1 minute). Remove and
set aside on a cookie sheet. Sprinkle 8 rounds each 1 ounce grated fontina.
Over the cheese, place 2 pieces each Oven-Dried Tomatoes. Over the
tomatoes, sprinkle 1 tablespoon fresh parsley and cover with equal-sized
piece of eggplant. Press down lightly with fingers to bind a little. Heat a
non-stick pan over medium heat. Add 2 tablespoons virgin olive oil until
just smoking. Place 4 "sandwiches" in pan and cook until golden brown
(about 3 minutes) and turn over carefully. Cook on other side until golden
brown and cheese is soft and melted in center. Remove to plate in warm
place and repeat with other four. When done, serve immediately. This recipe
yields 4 servings as antipasto or accompaniment.
Comments: The original recipe title as listed is "Eggplant Partafoglio With
Fontina Cheese, Oven-Dried Tomatoes And Tomato Oil".
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5650 broadcast 04-24-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-20-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.
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