Gabriella Marriottis Egg And Eggplant Appetizer Recipes

Steps:

• Slice each eggplant lengthwise into slices about 1/4 to 1/2 inch thick.
• In a large skillet, add olive oil (approximately 1/4 inch deep) and heat for frying.
• In a bowl, mix eggs and water together. On a large plate, mix grated Parmigiana-Reggiano cheese and 4 cups seasoned breadcrumbs together. Dip eggplant into the egg mixture, then the breadcrumb mixture. Place breaded eggplant slices into skillet and fry until golden brown, rotating once if necessary. Remove from skillet.
• Preheat the oven to 350 degrees F.
• In an 8 by 12-inch baking dish, place the 4 largest eggplant slices, evenly spaced apart from each other. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella and 3 slices pepperoni over each slice and sprinkle with 1 teaspoon grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, pepperoni and the 2 cheeses. Repeat the layering again until all the ingredients are used.
• Sprinkle the remaining 1/2 cup seasoned bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melted and the tops turn light brown, about 20 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or pizza pan with olive oil.
• Slice the eggplant into 8 round slices, each 1/4 to 1/2 inch thick. Trim the skin, maintaining the round shape of the slices. In a small bowl, whip together the egg and water. Place the breadcrumbs in a separate small bowl.
• Dip the eggplant slices one at a time into the egg and water mixture, then into the breadcrumbs. One by one, place the coated slices in a single layer on the prepared baking sheet or pizza pan. Top the slices with equal amounts of tomato, Parmesan cheese and Italian-style salad dressing.
• Bake in the preheated oven approximately 15 minutes. Change oven setting to broil, and continue cooking 3 to 5 minutes. Check the slices frequently while broiling to avoid burning.

Steps:

• Preheat a charcoal grill or a kitchen broiler.
• Cut off the ends of the eggplant. Cut the eggplant into slices about one-quarter-inch thick. There should be about 18 slices.
• Remove the yolks from the eggs and put them through a fine sieve. Finely chop the whites. Combine the two. Put in a mixing bowl.
• Place the eggplant slices, a few at a time, over the charcoal or under the broiler and cook, turning once, about 45 seconds on each side. The partly cooked slices will be slightly limp.
• Remove the slices and sprinkle with salt and pepper.
• Add the capers, garlic, anchovies and parsley to the eggs and toss to blend well.
• Line a six-cup loaf pan lengthwise with one layer of eggplant slices. Sprinkle with one tablespoon oil and one-half teaspoon vinegar. Cover with one-quarter cup of the egg mixture. Add another layer of eggplant slices and sprinkle as before with the same amount of oil and vinegar. Add another layer of the egg mixture and cover with a layer of eggplant slices. Sprinkle with the same amount of oil and vinegar.
• Continue making layers until all the eggplant slices and the egg mixture are used, ending with the egg mixture. Sprinkle that final layer with one tablespoon of vinegar and 10 tablespoons of olive oil. Press down with the fingers. Cover closely with clear plastic wrap and let stand 24 hours in the refrigerator.
• When ready, the dish may be cut into crosswise slices, but ideally the eggplant slices should be rolled individually, with the egg filling in the center. Serve one or two rolled slices as an appetizer.