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Eggplant stacks with balsamic reduction

Eggplant Stacks Recipe Saratoga Food Fanati

  1. Eggplant Stacks with Goat Cheese and Balsamic Reduction. Ingredients: 2 eggs 1 cup of italian bread crumbs (give or take) 1 tsp garlic salt 1 large eggplant 1 cup of balsamic vinaigrette 1/4 cup of olive oil 3-4 fresh basil leafs, torn Container of goat cheese crumbles. To begin, slice the eggplant into 1/2 inch thick circles
  2. Drizzle with the Balsamic Reduction and top each stack with a basil leaf. Carefully transfer the stacks to a serving platter or individual plates and serve. NOTES: Japanese eggplant and small heirloom varieties are not ideal for this recipe
  3. Grilled eggplant, walnut-basil pesto and a thick balsamic reduction elevate—quite literally—the venerable tomato and mozzarella pairing. The pretty and sturdy stacks make a meal, two on a plate with a delicate salad of baby greens. They travel well, too, and are impressive—a good choice to take to a backyard barbecue
  4. utes on each side. Stack the veggies on your plate, sprinkle with a little bit more pepper, drizzle the stack and the surrounding area on the plate with olive oil, the balsamic reduction, and finish with the crumbled goat cheese
  5. Layer with 1 tbsp basil, the second slice of eggplant, the remaining red peppers, and the other 1 tbsp basil. Drizzle with the best balsamic vinegar you have, or balsamic reduction, and enjoy. Garnish with basil leaves if desired
  6. utes until it is slightly thick. Remove it from the heat and stir in the butter. Remove the Eggplant Stacks from the oven and drizzle with red wine balsamic reduction over the top
  7. ute. Remove stacks from grill. Drizzle balsamic reduction on each stack, and serve immediately

Take 4 of the topped eggplant slices and place them on the other 4 so you have a total of 4 eggplant stacks. Top each stack with one more eggplant slice, 1/4 cup of the sauce, some of the basil and.. Remove from oven and let cool slightly. Step 5. Reduce oven temperature to 350 degrees (175 degrees C). Step 6. To make the stacks: Cover a baking sheet with parchment paper. Place a large slice of eggplant on the parchment. Top with a spoonful of Ragu® Old World Style® Traditional Sauce and a slice of mozzarella Pour a little of the sauce into a shallow, flameproof baking dish and spread to cover the bottom. Make 4 stacks of 2 repeating layers of eggplant, capicola and cheese. Top each stack with the remaining eggplant slices, some sauce and the remaining slices of cheese Deselect All. 3 large globe eggplants, each about 1 pound, cut crosswise into 1/2-inch slices. 1/4 cup kosher salt, plus more for seasoning. Extra-virgin olive oi Eggplant, Tomato, and Mozzarella Stacks with Pesto Sauce & Balsamic Reduction Eggplant, Tomato, and Mozzarella Stacks with Pesto Sauce and Balsamic Reduction Instructions: 1. PLACE the vinegar in a small, heavy saucepan and bring to a boil over medium-high heat. Reduce the heat to low & gently simmer until the vinegar reduce

Assemble the stacks by spreading generous spoonfuls of the herbed ricotta and drizzles of balsamic reduction between layers of eggplant and tomato slices. Garnish with basil and a final splash of balsamic reduction before serving Fresh basil, melt-in-your-mouth mozzarella and a juicy tomato combine with the crispy eggplant to make for an amazing flavor experience. Drizzled with a delicious mixture of good quality olive oil and balsamic vinegar, you'd think you were transported to the Mediterranean with one mouthful 2 TBSP balsamic vinegar reduction; 1 TSP olive oil (optional) ** TIP: To make the balsamic reduction, simply heat 1/4 cup of balsamic vinegar in a small saucepan over medium-low heat. Allow the vinegar to reduce by half, or until it coats the back of a spoon ** For the Eggplant: Slice eggplant into 1/2 inch slices

Fresh tomato sauce (recipe follows), pesto or balsamic reduction (for serving) Salt the sliced eggplant rounds generously and let them sit for at least 30 minutes. Heat the olive oil in a heavy frying pan. Wipe the liquid and salt off of your eggplant rounds with a dry paper towel or clean dishcloth Crispy fried eggplant rings layered with heirloom tomatoes, fresh mozzarella, topped with basil pesto and a drizzle of balsamic reduction. The perfect al fresco summer recipe. This crispy eggplant dish reminds us for a light and refreshing caprese salad that you can enjoy on a beautiful hot summer day

Eggplant, Tomato, and Mozzarella Stacks - The Vegetable

  1. Use up the remaining fish, tomato and eggplant to create three more stacks, then spoon a generous amount of basil oil over each. Finish with a light drizzle of aged balsamic or balsamic reduction around the perimeter of each plate
  2. Finish with a light drizzle of aged balsamic or balsamic reduction around the perimeter of each plate. Serve immediately. 8. Tip: Try to use tomatoes and eggplant with approximately the same circumference when sliced, and cut the barramundi fillets to be roughly the same size. This will make for more even and attractive stacks
  3. utes. Use a paper towel to wipe off the excess fluid. Flip the eggplant and repeat on the second side. Cut the large tomatoes in 1/2-inch thick slices
  4. um foil and spray with non-stick cooking oil. Lay the eggplant slices in a single layer on the baking sheet
  5. Combine goat cheese, basil, and thyme. Set aside. Prepare grill. Cut eggplant crosswise into 1/2- inch-thick slices. Place in a colander and sprinkle with 1/2 teaspoon salt; toss to mix
  6. utes. Remove those, then put the mozzarella slices on just until it starts melting. Stack the grilled ingredients, drizzle with the balsamic reduction, and top with fresh basil

Eggplant, Tomato and Mozzarella Stacks with Pesto Sauce

Assemble the stack. On a plate, place one piece of Lavosh on the bottom, then top with slices of grilled eggplant, mozzarella and tomato. Place several basil leaves in between mozzarella and tomato slices. Sprinkle a small amount of salt and pepper over stack. Drizzle lightly with olive oil and balsamic vinegar or balsamic reduction 2. Stack zucchini, squash, red pepper, yellow pepper and mushroom pieces on an eggplant round on each salad plates. Drizzle with vinaigrette. Stack another layer of eggplant and vegetables. Top with eggplant round. Drizzle with more vinaigrette. 3. Drizzle goat cheese sauce on each plate and dot with balsamic syrup To assemble stack, place 1 eggplant slice on plate; top with one-fourth of cheese mixture. Lay one strip of yellow squash and one strip of zucchini side by side. Drizzle with 1 1/2 teaspoons balsamic mixture. Top with one pepper piece. Tope with one eggplant slice and drizzle with 1 1/2 teaspoons balsamic mixture Evenly sprinkle both sides of the eggplant with 2 tsp. salt; let stand 20 min. Wipe excess salt from eggplant and dry slices with a paper towel. Completely but lightly coat eggplant with oil. Season to taste with pepper. Grill directly over medium heat, covered, turning several times until browned and tender when pierced with a fork (6-10 min.)

Grilled Eggplant Stacks With Goat Cheese and Balsamic

Make 4 stacks of 2 repeating layers of eggplant, capicola and cheese. Top each stack with the remaining eggplant slices, some sauce and the remaining slices of cheese. Set the baking dish on the grill and cover the grill (or place under the broiler), and cook until the cheese melts. Carefully transfer the stacks to plates, spooning extra sauce. Meaty eggplant is grilled and given a Caprese treatment. Grilled eggplant, walnut-basil pesto, and a thick balsamic reduction elevate, quite literally, the venerable tomato and mozzarella pairing, explains Mangini. The pretty and sturdy stacks make a meal, two on a plate with a delicate salad of baby greens Roasted squash, mushrooms, red onions, spinach, feta, and Parmesan rolled in filo, served with pesto and balsamic reduction. EGGPLANT STACK. Crispy eggplant with fresh mozzarella, garlic confit, spinach, mushrooms, sundried tomatoes, herb pesto, and tomato sauce. 2213 Hamilton Place Boulevard | acropolisgrill.com . DRAKE' Prepare barbecue (medium-high heat). Place vinegar and minced garlic in large bowl. Gradually whisk in olive oil. Stir in sliced mint. Season marinade to taste with salt and pepper. Working in.

Eggplant Stack. $10.75. Fresh Mozzarella, Roma Tomatoes and pan fried Eggplant stacked with Bruschetta and Balsamic Reduction. Like Review Share. Link copied! Nonna's Jumbo Meatballs . $9.5. Jumbo Meatballs tossed in Marinara and topped with Ricotta and Basil. Like Review Share. Link copied Preheat oven to 400 degrees. Now, assemble the towers. Spray a shallow baking dish with non-stick cooking spray (or line with foil). Place one piece of eggplant, then a tomato slice, then two leaves of basil, then 1 tablespoon of sauce, and a slice of mozzarella.*. Repeat that pattern for one more layer

EGGPLANT, TOMATO AND MOZZARELLA STACKS WITH PESTO SAUCE AND BALSAMIC REDUCTION. Drizzle with the Balsamic Reduction and top each stack with a basil leaf. BALSAMIC REDUCTION TOMATO & EGGPLANT STACKS WITH BASIL VINAIGRETTE. 3-4 fresh, ripe tomatoes 1 small globe eggplant 1 avocado, ripe but firm 6 oz fresh mozzarella, optional. BASIL VINAIGRETTE. 1 cup fresh basil, plus more for garnish 1 small shallot or 2-3 scallions 1/2 cup olive oil 1/4 cup red wine vinegar 2 tsp honey or agav Fried Eggplant, Mozzarella & Tomato Stacks served with Basil Oil & Balsamic Reduction Drizzle. Grilled Striped Bass or Halibut with Lemon Butter, Olives & Rosemary served with Grilled Baby Potatoes, Zucchini, and Caramelized Grilled Onion & Corn Succotash. Blueberry Crisp with Vanilla Bean Ice Crea Fried Eggplant can be a light and healthy favorite vegetarian lunch. Try this Fried Eggplant Caprese Stack drizzled with a sweet and thick Balsamic Glaze on a bed of Bibb lettuce. Be sure to fry enough so you will have leftovers. Cold fried eggplant, or crisped up in the oven make great sandwiches or finger food When eggplant is cooked, prepare 4 plates, starting with a red tomato slice, a piece of eggplant, followed by a slice of cheese. Repeat with a yellow tomato slice, a piece of eggplant and another piece of cheese. Top tower with cracked pepper and salt, and 1/4 cup of basil chiffonade. Finally, drizzle tower with balsamic reduction

Place finished eggplant slices on the baking tray. While the eggplant is frying, combine garlic powder, red pepper flakes to taste, remaining Italian spice blend, and pizza sauce in a small bowl. Pick basil leaves from stems, and halve the bocconcini.Top each piece of crispy eggplant with pizza sauce, parmesan cheese and bocconcini slices. Place tray into the oven and bake for 10 minutes Eggplant, tomato and mozzarella stacks with pesto sauce and balsamic reduction. Fine sea salt 2 to 3 large heirloom tomatoes, sliced into a total of ten 1/4-inch thick round Always fresh sliced calamari and hot peppers lightly breaded served with our signature sauce. $ 12.00. $ 10.00. Eggplant Stack. Hand breaded eggplant layered with sliced beefsteak tomatoes, fresh mozzarella and basil with aged balsamic reduction. $ 10.00. SM $17.00 LG $26.00. Basilico's Trio. Fried Mozzarella/Shrimp Scampi/ Bruschetta Arrange eggplant on serving platter; top each slice with tomato, basil and mozzarella. Shape prosciutto slices into delicate mounds and divide evenly over each stack. Drizzle with balsamic reduction and remaining olive oil. Serve immediately 1. Preheat the oven to 350 F. 2. Place eggplant slices on an oiled baking sheet. Brush each slice with olive oil and season with salt and pepper to taste. 3. Bake for 25 minutes. 4. Place the vinegar in a small saucepan and bring to a slow boil. Reduce heat and continue to cook until the vinegar reduces and becomes syrupy, measuring about 1/3 cup

80-90 days to harvest, and as with all eggplant, they love sun and heat. Know the seed is slow to germinate, but as gardeners we know patience is a virtue and with great reward. Grilled Eggplant and Heirloom Tomato Stack with Balsamic Reduction from Diana's kitchen Heirloom tomato, thickly sliced (1/2 to 3/4 of an inch Place the eggplant in a bowl along with the olive oil, balsamic vinegar, salt and pepper. Toss the ingredients to coat the eggplant and let rest 10 minutes. Cover two baking sheets with foil, then spread the eggplant out evenly. Roast the eggplant, turning the pan halfway, until the eggplant is tender and golden brown, about 30 minutes Mix together the breadcrumbs and Parmesan cheese in another. Dip the slices into the egg first then into the breadcrumb mixture covering both sides well. Add the zucchini slices to the hot oil and allow the zucchini to sauté for about 5 to 7 minutes until golden brown on each side flipping halfway through Cut eggplant and tomatoes into 1/2-inch thick (1 cm) rounds. Cut zucchini on the diagonal into 1/2-inch (1 cm) thick slices. Arrange eggplant, tomato and zucchini slices in single layer on 2 large greased or parchment paper-lined rimmed baking sheets. Brush both sides with oil; sprinkle with salt and pepper. Roast in 425°F (220°C) oven for 5. Directions. For glaze, in a small saucepan, combine vinegar and lemon zest; bring to a boil. Cook 10-12 minutes or until mixture is thickened and reduced to about 1/3 cup (do not overcook). Grill plums, covered, over medium heat 2-3 minutes on each side or until tender. Drizzle with glaze; top with cheese

Marinara or Scampi Style, sautéed with thinly sliced garlic with chunky tomato or lemon butter sauce. Calamari Maurizio. 14. Fried Calamari, sautéed in capers, garlic, sliced cherry peppers & a splash of white wine. Calamari Traditional. 14. Lightly battered, fried to a golden crisp served with marinara. Scallop Wrapped in Bacon 1-2 Mozzarella Balls, sliced into rounds about 1/4 of an inch thick (depends on how large your eggplant is) Enough Basil leaves for each stack Pesto Balsamic reduction. Mix your marinade in a small bowl and allow it to sit while you prep your stacks, be a little liberal with the salt and pepper

Eggplant Stack $ 12. Fried Eggplant, Fresh Mozzarella, Roasted Peppers with Balsamic Glaze. Center Cut, Balsamic Reduction, Mashed Sweet Potatoes and Garden Vegetables. Pan Seared Sea Scallops $ 33. Served with Brown Butter Sauce, Rice Pilaf and Sautéed Spinach Eggplant Stack. fried eggplant, tomato, fresh mozzarella, arugula, balsamic reduction $ 11 $ 9 Mozzarella e Carrozza. italian bread stuffed with fior di latte mozzarella, pomodoro sauce $ 9 $ 16 Shrimp & Crab Cocktail. cocktail sauce, lemom $ 16.

Eggplant Stack $13.00 Layers of battered eggplant, fresh mozzarella, tomato, and basil drizzled with olive oil and balsamic reduction. Spinach Pie $8.00 Traditional Greek pie of spinach, feta, and seasonings baked into Phyllo dough. Salads. Choice of Dressings: House Italian, Thousand Island, Honey Mustard, Ranch, Blue Cheese, Oil and Vinegar. Eggplant Stack Lightly Fried Eggplant layered with Arugula, Tomato, & fresh Mozzarella, Drizzled with Balsamic Reduction. 14. Salads. Gino's Steak Salad Three Seared Tenderloin Medalions over baby greens, Cherry Tomatoes, Carmelized Red Onion, Bleu Cheese. 20. Blackened Salmon Salad Baby Greens and Arugula tossed with Citrus Oregano. Add the following ingredients in this order: 1 slice eggplant, 1 tsp pesto, 2 basil leaves, 1 slice tomato. You can choose to stop here or, if you are feeling like making a Dagwoodesque sandwhich, repeat and have an even higher stack. Top off the stack with a drizzle of pesto and a sprinkle of grated parmesan. Grab a knife and fork and enjoy Preheat oven to 450°F. and brush 2 baking sheets with some of the olive oil. Arrange as many vegetables as possible in one layer on sheets. Brush vegetables with some remaining oil and season.

Grilled Balsamic Eggplant Stacks Pinch me, I'm eating

Eggplant Stack. $12.00. Fried eggplant layered w/ tomato & mozzarella cheese, drizzled with lemon vinaigrette and balsamic reduction. Hummus Plate. $12.00. Chickpea hummus on a bed of lettuce, cucumber, red onion, tomatoes, olives, pita bread and EVOO drizzle. Chicken Wings. $12.00 Sides. fresh.. .tastY unique. Eggplant stack. Eggplant Stack. Crispy breaded eggplant, fresh mozzarella cheese, our own marinated tomatoes, stacked in a tower w/ fresh basil, balsamic vinegar reduction, & topped w/ a fresh arugula salad. Don't miss this one!..$11. Arancini Marinara. 2 risotto rice balls filled with prosciutto and fresh. Add chickpeas to pan with eggplant and cook until warmed through, 1-2 minutes. Taste and add salt and pepper as needed. Remove pan from heat and stir in Thai basil. In a small bowl, season Greek yogurt with salt and pepper. 6. Plate Eggplant. Divide basmati rice evenly between 2 bowls. Top with curried eggplant and garnish with Greek yogurt. Serve SPRING ROLLS STACK $9.95 Pork spring rolls with sweet chili sauce, ginger, cilantro, honey and lemon sauce CAPRESE AND ARUGULA SALAD $13.95 Buffalo mozzarella, tomatoes, fresh basil, topped with arugula, olives, pumpkin seeds, tossed in a refreshing lemon dressing finished with balsamic reduction and pesto drizzl Citrus-Herb Grilled Vegetables Tout. Marinate a medley of summer veggies—yellow squash, zucchini, bell pepper, eggplant, and sweet onion—in olive oil and herbs and then grill until tender. For tips on grilling vegetables, watch our video with Chef Jamie Purviance and his Top 5 Tips for Grilling Vegetables. 17 of 50

Tomatoes topped with fresh mozzarella, basil, olive oil, and balsamic glaze. $9.95; Eggplant Stack. Eggplant, fresh tomatoes, fresh mozzarella, balsamic glaze. $9.95; Boneless Wings. Choice of sauce, blue cheese and celery. $9.95; Fried Green Tomatoes. Hand breaded tomatoes topped with blue cheese dressing & balsamic glaze. $10.95; Sampler Platte 2. Place walnuts in a food processor or magic bullet; mix flavor punch! ingredients in a small bowl and add to walnuts; pulse until well combined; stir in cooked barley. 2. Mix salsa ingredients in a small bowl. Lay a few chips on each plate; top with 1 rib chopped romaine, crumble 2 Tbsp walnut barley mixture and 2 Tbsp salsa Jul 14, 2017 - The best low carb and keto friendly caprese themed recipes for summer!. See more ideas about recipes, caprese, cooking recipes

Eggplant stacks! Breaded first with corn starch, then egg

Eggplant Stack - Messy Cutting Boar

Place eggplant into boiling water and cook for about 3-4 minutes until softened but still firm. Transfer to plate or baking sheet lined with paper towels to drain. Step 2 In a small bowl, whisk. I bought a bottle of balsamic vinegar reduction for use on top of eggplant mozzarella stacks and in soup. What else can I do with it (side dishes appetizers or main courses only).. not interested in any desert or other ideas Stack cutlets to desired height, then sprinkle with grated parmesan cheese & drizzle with a balsamic reduction. Garnish with fried basil leaf. This video file cannot be played

Roasted Eggplant Instructions: 1. Preheat your oven to 230°C or 450°F and line a sheet pan with aluminium foil. 2. In a large bowl add the eggplant cubes, Olive Oil, Balsamic Glassa, Garlic Powder, and Salt. Toss it around until all the pieces are evenly coated. 3. Pour the bowl onto the sheet pan and spread the Eggplant pieces around Assemble the stack. On a plate, place one piece of lavash on the bottom, then top with slices of grilled eggplant, mozzarella and tomato. Place several basil leaves in between mozzarella and tomato slices. Sprinkle a small amount of salt and pepper over stack. Drizzle lightly with olive oil and balsamic vinegar or balsamic reduction In a medium large pot, add enough water to cover eggplant slices. Add salt and bring water to boil. Place eggplant into boiling water and cook for about 3-4 minutes until softened but still firm

Eggplant Stacks Think Tast

Mix the olive oil, balsamic vinaigrette, maple syrup, and garlic powder in a small container then pour the dressing over the veggies. Stir well to coat the vegetables in the dressing. Bake at 400° F (200° C) for a total of 45 minutes - taking out of the oven and stir the veggies every 15 minutes Eggplant Stack $13.00 Bacon, tomato, crispy onion, balsamic reduction bleu cheese dressing. Mini Crab Cakes $7.00 Japanese breaded cakes served with sweet pineapple chili sauce. Calamari $7.00.

Arrange the eggplant slices on an extra large baking sheet in a single layer. Drizzle with olive oil. Sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper. Roast the eggplant slices in the oven for about 30-35 minutes, until soft and golden Eggplant Stack 8.95. Warm fried eggplant, fresh mozzarella, beefsteak tomato, and arugula with pesto balsamic reduction. Fried Shrimp (6) over Mixed Greens 12.95. Served with our house-made tartar sauce. Scarpariello Wings (6) 9.95. Mushrooms and hot cherry peppers in a garlic wine sauce

Eggplant Parmesan with Balsamic Glaze Recipe Bobby Flay

Directions. Instructions Checklist. Step 1. Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. Set the balsamic reduction aside to cool. Advertisement Stack of Roasted Eggplant, Garden Tomato and Fresh Mozzarella with a Balsamic Reduction. Roasted Pepper. Roasted Garden Pepper stuffed with Vegetable Ragu, topped with Goat Cheese and a Balsamic Glaze. Stuffed Portobello Mushroom. Vegetable Ragu in a Portobello Mushroom topped with Goat Cheese Top with a piece of fish, drizzle with more basil oil, then repeat with one more piece of each. Use up the remaining fish, tomato and eggplant to create three more stacks, then spoon a generous amount of basil oil over each. Finish with a light drizzle of aged balsamic or balsamic reduction around the perimeter of each plate. Serve immediately 1. Preheat oven to 425 degrees F. 2. Whisk together the balsamic, oil, mustard, honey, and red pepper flakes, and season with salt. Add the sliced eggplant and allow to marinate for 10 minutes. Lay slices on a parchment-lined baking sheet and roast in the oven for 15 minutes, flip, and bake another 10 minutes. Remove from oven and allow to cool.

Crispy Eggplant Parmesan Stacks Allrecipe

Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels. Divide the cheese over 8 of the eggplant slices and top the cheese with the chopped oregano. Stack the eggplant slices to make four 2-layer stacks and top each stack with the remaining eggplant slices EGGPLANT STACK: $13.00: layers of battered eggplant, fresh mozzarella, tomato, and basil drizzled with olive oil and balsamic reduction: SPINACH PIE: $8.00: traditional greek pie of spinach, feta and seasonings baked into phyllo dough: FRIED MOZZARELLA: $8.00: triangles of melted mozzarella, breaded and fried, with a side of marinara sauce.

Grilled Eggplant and Capicola Stacks - Rachael Ray In Seaso

By á-64866. 1. In a large skillet, heat the 3 tablespoons of olive oil. 3 tablespoons extra-virgin olive oil, plus about 2 cups for frying. 1 onion, finely chopped. 3 garlic cloves, very finely chopped. 2 28-ounce cans whole, peeled Italian tomatoes, drained. Kosher salt and freshly ground pepper Stack. Eggplant cutlets, roasted tomatoes, fresh mozzarella, balsamic reduction $ 14.95. Classic Fritti. Fried calamari, onions, and cherry peppers $ 14.95. Mozzarella Bread. Roasted garlic butter, mozzarella cheese $ 9.95. Bellini's Meatballs. Signature house-made meatballs, ricotta chees 7) Drizzle with Balsamic vinegar reduction or an oil & vinegar dressing. Portobello mushrooms are very versatile—there are so many ways to use them in juicy, meaty, delicious ways: 1) stuff or sprinkle with bread crumbs and nutritional yeast. 2) stack with slices of eggplant and roasted peppers. 3) drizzle with vegan pesto sauc Steak & Blue Cheese Bruschetta with Onion & Roasted Tomato Jam. An appetizer bursting with flavor from bleu cheese, caramelized onion, jam and balsamic vinegar—tasty bites that vanish in a hurry. —Debbie Reid, Clearwater, Florida. Go to Recipe. 25 / 35

EGGPLANT STACK 18 breaded eggplant fried crispy, brie, grilled tomatoes, red pepper flakes, sauce a la vodka with artichokes & spinach, basil chiffonade. VEGETABLE RISOTTO 18 herbed risotto, grilled asparagus, zucchini & squash, roasted red pepper, marinated portabella mushroom, balsamic reduction, basil oil, fresh herb Eggplant Stack'd Eggplant, beefsteak tomato, fresh mozzarella, arugula, balsamic reduction, EVOO and shaved parmesan - 9 Meatball Ricotta Homemade meatball with veal, beef and pork, served with our signature gravy and ricotta cheese - 5.5 Breadsticks Served with homemade pizza sauce for dipping - 6 Fried Mozzarella Cheese (Red or White

DOMENIC'S EGGPLANT STACK 11.95 Fresh sliced, breaded eggplant layered with fresh tomato, buffalo mozzarella and basil then drizzled with a balsamic vinegar reduction. FRITTO MISTO 15.95 Jumbo shrimp, scallops and calamari steaks lightly dusted in seasoned flour, pan fried to perfection, topped with diced tri-colored roasted peppers 18.9 Cuisines. ×. Breakfast Meaty Stacks (Sandwich) Veggie Stacks (Sandwich) Un-Stacked Fruthie Jars Of Love Extras Fresh Juices Milkshakes . Drinks. Stack & Squeeze. 4.0 [28] Fresh Sandwiches, Delivered! Open hours: Menu One day I was making an eggplant stack for lunch, and I like to make a red wine balsamic reduction to drizzle on topYum!! I accidently made too much and because I did not want to waste it I thought what else I could use it for. That is when I had an aha moment! Add honey and toss the Brussel sprouts in it for dinner We started with a stack salad. This was excellent and would be a definite re-order. It had tomato, fried eggplant and mozzarella with roasted bell peppers and a balsamic reduction. This was nicely balanced and well done. Ms T had Chicken Piccata that was a standard presentation but she thought, very good Slice the eggplant into medallions, about 1/2″ thick. 2. Roughly chop the rosemary. 3. Drizzle eggplant with olive oil and vinegar and season both sides with rosemary, salt, and pepper. Let marinate for about 5 minutes. 4. While eggplant is marinating heat sauté or grill pan over medium heat

Fresh Prep | Crispy Eggplant Parmesan Stacks and Fresh

Citrus baked wild caught Salmon drizzled with white balsamic reduction Vegetarian Seasonal vegetable and quinoa stuffed Portabella Mushroom Cap (vegan) Eggplant Caprese Stack- seared eggplant, vine ripened tomatoes, fresh mozzarella, and Smith Farm pesto Grilled seasonal vegetables with white beans and lemon crème fraiche Past Instructions. In a large bowl, combine soy sauce, sugar, vinegar, oil, pepper, and liquid smoke to make the marinade. Slice off top of eggplant, stand on end and slice into thin strips, ideally, less than 1/8 of an inch thick. Place eggplant strips in marinade and let stand in the refrigerator for 3 to 4 hours, stirring from time to time so all.

26 Easy Eggplant Recipes - How to Cook Eggplant

Oil the grates first, and the eggplant will let you know when it's ready to be flipped. (If it doesn't release easily, let it alone.) Use as a meaty sandwich or as the base of a mozzarella and tomato stack. Or skewer thick cubes for amazing kabobs. Drizzle with pesto or a balsamic reduction. Charring Add pecans and stir to coat. Cook, stirring for 2 minutes over medium heat. Remove from heat and let cool completely. In a large bowl, combine greens, pepper and roasted pear. In a small bowl, whisk together remaining balsamic vinegar, oil, salt and pepper. Drizzle over greens and toss to coat well. Divide among plates and sprinkle with pecans Domenic's Eggplant Stack. Fresh sliced breaded eggplant layered with fresh tomato, buffalo mozzarella and basil then drizzled with a balsamic vinegar reduction. 1 review. $12.95 Fritto Misto Jumbo shrimp, scallops and calamari steaks lightly dusted in seasoned flour, pan fried to perfection, topped with diced tri-colored roasted peppers and.

Grilled Eggplant Pasta and Grilled Eggplant Salad withFried Mozzarella, Basil and Nectarine Stacks with BalsamicEggplant and Tomato Mozzarella Stacks - Jacked KitchenWednesday’s Specials: Fried Mozzarella, Basil andJoy Bauer's Low-Calorie Chicken Enchiladas - TODAY

Kaleidoscope Tomato Salad & Balsamic-Olive Vinaigrette Recipe Myrecipes.com. Any combination of tomatoes will work in this salad. Olive pâté comes in tubes or jars and can be 45 Min. 6 servings (serving size: 1 cup greens, 12 tomato slice halves, and about 1 1/2 tablespoons vinaigrette) Bookmark. 79% Eggplant Stack. Crispy eggplant layered with mozzarella, ricotta, Portobello mushrooms, and marinara sauce. $17.50. Thinly sliced salmon, served with arugula, diced tomatoes capers and balsamic reduction. $14.00. Caprese. Layers of fresh cut tomatoes and mozzarella slices, served with basil and balsamic glaze. $15.95 Jun 16, 2015 - Explore Pamela Tyler's board Tapas Recipes...., followed by 123 people on Pinterest. See more ideas about recipes, yummy food, food