Kenmore Live Studio: Cooking Combat w/ Sussex County Technical School- Jersey Eggplant Tower Recipe

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• published: 13 Apr 2011
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Here at the Kenmore Live Studio Sussex County Technical School student Chefs Kaleigh Wolz and Allison O'Dell demonstrate how to prepare a "Jersey style" eggplant tower. Watch and learn how to prepare a delicious eggplant tower from two up-and-coming student chefs straight from New Jersey! Click the "Like" button to become our fan at http://www.facebook.com/Kenmore to see the rest of the show and find other recipe videos, full shows, and more. Recipe: "Jersey Style" Eggplant Tower Chefs: Kaleigh Wolz and Allison O'Dell Ingredients (Pesto): 3 oz Pine Nuts 2 ½ cups Basil 3 cloves of garlic ½ cup Olive Oil ¼ cup Parmesan Ingredients (Eggplant): 2 Mid Size Eggplants 3 cups Bread Crumbs or Panko ¼ cup Grated Parmesan 5 eggs 3 cups of flour 1 Log of Fresh Mozzarella Tomato Layers 4 Medium Regular Tomatoes 1 cup pesto Ingredients (Tomato Sauce): 5 Large Plum Tomatoes, peeled & chopped Pinch of salt and pepper 1 tsp. tomato paste (Plus ½ cup of prepared pesto) Ingredients (Garnish): 3 Leaves Fresh Basil Method (Pesto): 1. Roast Garlic and 3 tablespoons of oil in a small pan for 5 minutes or until golden 2. Place garlic, Basil, Oil, and Parmesan in a food processor and blend for 2 minutes. 3. Put mixture in a separate bowl and set aside. Method (Tomato Sauce): 1. Place chopped tomatoes in processor with tablespoon with 1/2 cup of pesto and tomato paste. 2. Blend until smooth 3. Move the sauce to a heated sauté pan, add oil, salt and pepper. Method (Tomato Layers): 1. Cut tomatoes into ¼ slices. 2. Spray small pan with cooking spray and place tomatoes in the pan 3. Spread about 3 teaspoons of pesto on top of the slices 4. Bake until pesto is golden brown Method (Eggplant): 1. Place whisked eggs, bread crumbs, and flour in separate bowls. 2. Heat olive oil until ready to fry 3. Slice eggplant into ¼ slices 4. Coat slices in flour, egg, then bread crumbs. 5. Carefully set the slices into the oil for 1-2 minutes or until a golden brown color. 6. Flip each slice and cook for another minute 7. Remove the slices and place in a pan with paper towels to absorb any excess oil. 8. Slice Mozzarella into ½ inch slices 9. Place eggplant in a greased pan with a slice of mozzarella on each top. 10. Place under broiler until cheese has melted Plating: 1. Lay a cup of tomato sauce onto the plate, evenly 2. Set down a slice of eggplant, topped with tomato. 3. Repeat 4. Top layer should be eggplant 5. Garnish with basil and serve