Chef Don's Kitchen Recipe File  
RECIPE NAME: Torre di Melanzane - Eggplant Tower Original Date:
DIRECTORY: Appetizers 4/30/01
Sensitivity:  Get all the ingredients together before you fry the eggplant and assemble and eat while eggplant is still warm




Eggplant Slices, in rounds inch thick 2 each    
Flour for Dredging As needed    
Salt Mix* As needed    
Ground black Pepper As needed    
Vine Ripe Tomato Slices, inch thick 2 each    
Fresh Mozzarella Slices, from Ovolini size, inch thick 2 each    
Basil Top 1 each    
Basil Chiffonade 1 Tbsp    
Shallot, sliced 1/8 inch thick 1 medium    
Basil Pesto Oil* 1 ounce    
Balsamic Vinegar ounce    
Oil for Frying As needed    


Gather all of your ingredients while you heat the oil to fry the shallots and the eggplant slices.
You should be ready to serve when you fry the eggplant.

Dredge the sliced shallots in the flour and pat off excess flour.
Fry in hot oil until golden brown and crispy. Remove from oil and drain on a piece of paper towel.

When ready to serve, dredge the eggplant slices in the flour and fry in the oil, turning occasionally,
until they are golden brown and somewhat soft to the touch. Remove from the oil and pat off excess
oil with a paper towel.

On the plate you are using to serve the tower, start by placing one slice of fried eggplant in the center.
Season it with salt and pepper. Place a tomato slice on top and spread half of the basil chiffonade on it.
Place both slices of fresh mozzarella on the tomato slice and spread the rest of basil chiffonade on top.
Place the remaining tomato slice on top and season with salt and pepper.
On top of the tomato slice place the last slice of fried eggplant.
Drizzle basil pesto oil on top of the tower and on the plate. Drizzle balsamic vinegar over tower and on plate.
Top the tower with fried shallot slices and serve.