by Chef Nino from Nino's Italian Eatery
Wednesday, Sept. 19, 2007
Caprise Salad
Ingredients
– pound fresh mozzarella
1 tomato
5 black olives
1 basil leaf
1 tablespoon garlic oil
Pinch of salt
Pinch of pepper
Procedure
1. Cut mozzarella into five even slices, about –-inch thick each.
2. Cut tomato in half and discard ends. Place flat on cutting board. Cut in –-inch slices.
3. Shingle tomato and mozzarella clockwise around plate, starting at 12 o'clock.
4. Drizzle oil over tomato and mozzarella.
5. Place roasted pepper on top of tomato.
6. Cut basil in small strips (chiffonade).
Nutrition information
Calories: 404
Total fat: 27g
Cholesterol: 61 mg
Sodium: 1285 mg
Potassium: 383 mg
Total carbohydrate: 10g
Protein: 31g
Eggplant Rollatini
Ingredients
1 eggplant
2 cups flour
6 eggs
2 cups bread crumbs
– cup ricotta cheese
3 ounces mozzarella cheese
9 ounces tomato sauce
1 tablespoon Romano cheese
Procedure
1. Cut eggplant at both ends. Peel completely. Slice –-inch thick longways. Soak in salt water for two hours.
2. Drain eggplant. Dredge in flour and then dip in egg.
3. Remove from egg. Place in bread crumbs. Pound both sides.
4. Evenly distribute Ricotta cheese at bottom part of eggplant.
5. Place –-ounce of cheese in each piece.
6. Roll eggplant, being careful not to push too hard.
7. Top with nine ounces of tomato sauce and 1– ounce of mozzarella cheese.
8. Bake in oven at 425 degrees for 13 to 15 minutes.
