Pizza Today - October 2023 - 37

Classic ingredient brings profits to menu
Story Jeremy White
E
ggplant has always been
a favorite of mine. And
it should be a favorite of
yours, too! It's a low-cost ingredient
that brings both panache and profits
to your menu! Throw in that it's
easy to work with, and the question
begs: what are you waiting for?
To begin with, when selecting
eggplant be sure to opt for ones that
are heavy for their size. These provide
better texture. You're also going
to want to salt eggplant and let it
sit an hour before using it. This will
keep your dish from getting too
watery and prevent the eggplant
from soaking up too much oil as
well.
Perhaps the most classic use of
the ingredient is in an eggplant
Parmesan dish. This is one of my
favorites and provides a great
vegetarian option to your customers.
Give this recipe a whirl.
Eggplant Parmesan
3 medium eggplants, about 2
pounds
Olive oil-flavored cooking spray
1-ounce dried basil
4 ounces Parmesan cheese,
grated
48 ounces marinara sauce
1-ounce Italian seasoning
2 pounds no-cook lasagna noodles
1 pounds ricotta cheese
1-pound shredded mozzarella
4 ounces fresh basil or parsley,
chopped
Preheat broiler. Meanwhile, trim ends
and peel the eggplant, and cut crosswise
into ¼ -inch slices. Place on parchmentlined
sheet pan, and coat with cooking
spray. Broil about 5 minutes, or until
browned.
Turn the slices, spray again, and
broil another 2 to 3 minutes, or until
browned. Remove eggplant slices from
boiler and sprinkle with basil and Parmesan
cheese. Return to broiler, and broil
until cheese is golden brown.
Remove pan from broiler; let eggplant
cool 5 minutes.
Combine marinara sauce and Italian
seasoning.
Spread 16 ounces of sauce in bottom
of hotel pan. Cover with noodles with
half of the ricotta. Top with eggplant
slices and cover eggplant with 8 ounces
of sauce. Repeat noodle, sauce and
ricotta layers.
Finish with a layer of noodles and
remaining sauce.
Cover pan with aluminum foil. Bake
at 375 F oven for 40 minutes, or until
hot through. Let stand at least 5 minutes
before cutting.
Eggplant rollatini is a delicious
option as well. You're going
to lightly fry here, and the results
are divine when done correctly. Be
sure to slice the eggplant thinly.
Eggplant Rollatini
1 medium to small eggplant,
sliced thin
1 tablespoon salt
Marinara
15 ounces ricotta cheese
½ cup grated Parmesan-Reggiano
¼ cup fresh basil, julienned
4 medium eggs, divided 3 to 1 and
beaten
1 tablespoon water
1 cup shredded mozzarella cheese
1 cup Italian breadcrumbs
½ cup canola or vegetable oil for
frying
2/3
cup flour
Salt and pepper, to taste
Wash and dry the eggplant. Cut
stem end off eggplant and peel. Slice
thinly and place each slice on a pizza
pan. Sprinkle with salt and let sit while
preparing the filling.
In a large bowl, mix together the
ricotta, grated Parmesan-Reggiano, julienned
basil, 1 egg, water and shredded
mozzarella. Set aside.
In a large skillet, heat the oil for frying.
Coat each slice of eggplant with
flour, egg and breadcrumbs and fry until
lightly browned. (Do not over-fry the
slices. You want them pliable for stuffing.)
Drain well on paper towels until
cool enough to handle.
In a baking pan, add a small strip of
your marinara sauce (this helps keep the
eggplant rolls together).
Take a strip of fried eggplant and
dollop with about a tablespoon of
the cheese mixture. (You can freeze in
portions at this time, with three or four
pieces per serving depending on the size
of the eggplant.)
Fold the two sides around the cheese
and place seam side down in your baking
pan. Continue with all slices of fried
eggplant.
Top each serving with more marinara
and shredded cheese. Bake until the
cheese is browned. Top with chopped
parsley as garnish. Serve.
JEREMY WHITE is Editor-in-Chief of
Pizza Today.
Pizza Today - October 2023

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