NOLA Flavor with Salute Restaurant Parts 1 & 2/Eggplant Napoleon

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Salute Italian Restaurant and Chef & Owner Rob Stinson


Main entrée:

1 large slice ¼” thick fresh eggplant panneed

Italian breadcrumbs 1 cup

White flour 1 cup

Eggs 2

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

Egg 1

Olive oil ½ cup

Salt pinch

Pepper pinch

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:


Egg yolks

Canola oil



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.