Salute Italian Restaurant and Chef & Owner Rob Stinson
1 large slice ¼” thick fresh eggplant panneed
Italian breadcrumbs 1 cup
White flour 1 cup
Milk 1 cup
Olive oil 2 tbspn
Fresh mozzarella sliced 1/4” thick
Tomato 3/8” thick
Basil julienne 1 tbspn
Mix milk and eggs.
Place eggplant in flour to coat, then egg mix, then breadcrumbs.
Place in hot skillet with oil and brown evenly on both sides.
Slice in three equal size pieces.
Balsamic vinaigrette dressing:
Garlic 1 tbspn
Brown sugar 1 tbspn
Olive oil ½ cup
Balsamic vinegar 1 tbspn
Mix egg, brown sugar and garlic till smooth. Slowly add olive oil till it
Thickens. Add balsamic, salt and pepper and serve
Tomato aioli sauce:
Mix egg yolks and slowly add oil till it thickens. Add marinara, salt and
Pepper. Chill to serve
Zig zag aioli on bottom of plate. Layer eggplant-tomato-mozzarella and a touch of balsamic, repeat two more times. Top with a small zig zag of balsamic and sprinkle basil to finish.