NOLA Flavor with Salute Italian Restaurant Parts 1 & 2

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Eggplant Gondola


1/8” sliced eggplant lengthwise 2 pieces

¼ cup seasoned white flour

1 egg mixed with ¼ cup milk

¼ cup seasoned Italian breadcrumbs

¼ cup olive oil

1 tspn olive oil

1 tspn minced garlic

1 tbspn Andouille sausage ½ square cut

2 oz small shrimp peeled

1 tbspn crawfish tails

1/8 tspn crushed red pepper

1 tspn parmesan cheese

½ cup cream

1 tbspn basil slivers


Batter eggplant going into flour, then egg batter, then Italian breadcrumbs till uniformly coated.

Lightly brown eggplant in ¼ cup oil till uniformly brown on both sides

Place remaining oil in pan with garlic, crushed red pepper, shrimp and Andouille. Cook till light brown and add crawfish, parmesan and cream. Reduce and serve over crispy eggplant sheets for a delicious dinner specialty. Garnish with Basil


Eggplant Napoleon:


1 long 1/8” piece of Italian breaded eggplant cut in thirds

3 slices of ripe tomato

3 slices fresh mozzarella

1 tspn balsamic vinaigrette dressing

1 tspn tomato aioli

2 tbspn basil slivers


Place eggplant (1/3 piece) on plate, top with tomato, mozzarella, dab of balsamic vinaigrette and repeat three times.

Garnish with basil and aioli

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