GRILLED VEGETABLE TOWERS
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 8 vegetable towers
Number Of Ingredients 8
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Using a pastry brush, brush the bread on both sides with 1/3 cup oil. Using a 1 3/4-inch round cookie cutter, cut out 4 circles from each slice of bread. Grill the bread rounds until toasted, 1 to 2 minutes each side.
- Toss the eggplant rounds with the remaining 1 tablespoon oil and season with the salt. Grill until tender, about 3 minutes on each side.
- In a small bowl, mix together the goat cheese and lemon zest until smooth. Spread about 3/4 teaspoon of the mixture on 8 grilled bread rounds. Place an eggplant round on each and top with a sun-dried tomato. Repeat the layers and top with the remaining bread slices. Gently press the layers together. Secure with toothpicks and serve.
EGGPLANT PARMESAN TOWERS
Provided by Trisha Yearwood
Categories main-dish
Time 1h15m
Yield 4 to 6 servings, with extra sauce
Number Of Ingredients 16
Steps:
- To make a quick marinara sauce, place a saucepot over medium-high heat. Add the olive oil and onions. Cook, stirring occasionally, until the onions are softened and translucent, about 5 minutes. Add the garlic and cook for 30 seconds more. Pour in the red wine and cook for 1 minute to reduce. Using your hands or a potato masher, crush the tomatoes and add to the saucepot, including any juices from the can. Stir to combine. Add 1 whole stem of fresh basil leaves. Bring the sauce to a simmer and reduce the heat to medium low. Allow the sauce to continuing cooking while the rest of the components are prepared.
- Pour the vegetable oil into a Dutch oven or heavy-bottomed pot and attach a deep-frying thermometer. Heat the oil over medium heat to 375 degrees F. Line a baking sheet with paper towels and top with a cooling rack.
- Set up 3 low-sided dishes to make a breading station: To the first dish, add the flour, Italian seasoning and garlic powder. Season with 1 teaspoon salt and 1/2 teaspoon black pepper and stir to combine. In the second dish, beat the eggs. To the third dish, add the breadcrumbs.
- Dredge both sides of the eggplant slices in the seasoned flour, shaking each piece to remove any excess. Next, dip the eggplant slices into the egg, allowing it to drip before moving onto the third dish. Then, coat the eggplant in the breadcrumbs evenly on both sides.
- Working in batches, carefully place the breaded eggplant into the hot oil. Fry until golden brown and crispy, about 30 seconds per side. Transfer to the cooling rack on the baking sheet. Sprinkle each slice generously with kosher salt. Continue this process until all the eggplant rounds have been fried.
- Preheat the oven to 375 degrees F. Remove the basil stem from the marinara sauce.
- Remove the paper towels from the baking sheet. Build towers on the cooling rack: Top a slice of eggplant with 1 tablespoon of marinara sauce, 1 tablespoon mozzarella, 1 tablespoon Parmesan and 1 basil leaf. Place a second piece of eggplant on top and repeat this process. Top the tower with a third piece of eggplant and repeat only with sauce, mozzarella and Parmesan (no basil). Repeat this process to create 8 towers on the cooling rack.
- Bake until the cheese is melted and slightly browned on top, about 20 minutes. Transfer the towers to a serving platter. Garnish each eggplant tower with a fresh basil leaf and serve immediately.
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- In a large pot, cover the potatoes with cold water and bring to a boil. Add a generous pinch of salt and simmer until tender, 15 to 20 minutes. Drain and let cool, then halve the potatoes.
- Light a grill and oil the grate. In a medium bowl, toss the potatoes with 1 tablespoon of the olive oil and 1/8 teaspoon of the paprika. Season with salt and pepper. Grill the potatoes, turning, until lightly charred, about 6 minutes. Transfer to a plate and let cool completely. Keep the grill on.
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