Oh, Summer… so sad to see it come to an end but luckily the produce from the summer crops are still going strong. We have been growing these lovely little tomatoes all summer and have been thoroughly enjoying them. One of our favorite ways to have them is with fresh basil and penn mac’s fresh mozzarella, extra virgin olive oil and balsamic vinegar. So simple, so good. Recently, we received some ‘lemon-basil’ in our CSA and naturally a pesto came to mind.
Posted in Appetizers, Sauces, Sides, Vegetarian
Tagged almonds, caprese, CSA, fresh mozzarella, garden, lemon basil, olive oil, parmesan, penn mac, Pesto, provolone, recipe, summer, tomato, tomatoes
We’ve been in Pittsburgh for a whole year now and we have been loving it, especially all the great food! We have created some of our Pittsburgh favorites, such as pierogies and Italian Wedding Soup, both staples of many restaurants here, and here is another dish commonly seen on menus around town- fried zucchini. We had some fresh mozzarella in the fridge and zucchini and I decided to whip this up. It took all of about 15 minutes from start to finish and was delicious!
Posted in Appetizers, Sides, Vegetarian
Tagged bar food, breading, fresh mozzarella, fried zucchini, pittsburgh, planks, tomato, zucchini
I am sorry to say that most of these pictures are slightly out of focus. Our camera has a mind of it’s own sometimes and I just couldn’t get it to agree with me when I was cooking today. I was also running around the kitchen, cooking and trying to take pictures all at the same time. I apologize in advance, but hopefully that won’t deter you from enjoying this recipe!
Believe it or not, I found this recipe in a Suzanne Somer’s book several years ago. It has been a while since I made it, but I had a bunch of little eggplants and some fresh mozzarella in the fridge so I gave it a go.
These guys were little. I got them from a farmer’s market (this is about half of what I got for $2.50).
The first step was to slice up the eggplant and roast the slices in the oven for about 20 minutes with a little olive oil and salt and pepper.
While the eggplant was cooking, I made the herb spread (aka pesto), which was comprised of garlic, basil, oregano (which I substituted for parsley), red pepper flakes, and olive oil. I used the bullet for this.
I also prepped my work station for the next steps of the recipe. I used fresh mozzarella for the sandwiches, but if you don’t have any on hand you can use shredded or sliced. There is something about the way fresh mozzarella melts though that makes it extra special, so I definitely recommend it for this dish.
After assembling the sandwiches, the next step is to dip them in egg and coat them with grated cheese. So I prepped my egg dip and cheese for that as well.
Now for the sandwich assembly…
Basically all you do is take a slice of eggplant and spoon the herb spread over it. Add the mozzarella and then put a second slice of eggplant on top. Easy peasy.
Next, dip the sandwich into the egg and then roll it around in the grated cheese to coat.
Once you have all of your sandwiches coated it’s time to fry ’em up. They just need a couple minutes per side. Enough time for the cheese in the center to melt and for the eggplant to turn a nice golden brown.
When they are done place them onto a paper towel covered plate to drain any excess oil. Serve ’em up nice and hot and feel free to add any fillings you like. I’ve added roasted red peppers before, for example. They are also good served with marinara sauce on the side for dipping if you’d like.
Yum! These are so good!
Recipe for Crispy Fried Eggplant and Mozzarella Finger Sandwiches
-Eileen
Posted in Appetizers, Vegetarian
Tagged basil, egg dip, eggplant, fresh mozzarella, garlic, homemade, low carb, olive oil, vegetarian
Starving Kitten 