The Italian Melanzane Quatro Formaggi (Eggplant 4 Cheese) from Capriccio Saratoga

Posted at: 11/30/2012 11:20 AM | Updated at: 12/27/2012 11:01 PM

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The Italian Melanzane Quatro Formaggi (Eggplant 4 Cheese)
from Capriccio Saratoga

For more information about Saratoga Restaurant Week, please click here.

(Serves 4)


For eggplant:
Two large eggplant
Two cups corn starch
Salt and pepper to taste
Five eggs
Frying oil (vegetable, canola, sunflower or anything else with a higher flash point for frying) enough for a one inch depth in your pan.
Eight leaves of sliced basil

For sauce:
One can san marzano tomatoes
Three cloves of minced garlic
Two table spoons chopped oregano
Salt and pepper to taste

For cheese:
One cup mozzarella
One cup danish fontina
One quarter cup grated pecorino
One quarter cup gorgonzola

To cook:
In a sauce pan, add tomatoes, garlic, oregano, salt and pepper and cook over medium heat for five minutes. Add to a baking dish or hotel pan.
Heat oil to 350 degrees in a high walled sautee pan or sauce pot (if you have a fryer great)
Dredge sliced eggplant in corn starch
Whisk eggs and add a pinch of salt and pepper
Dip dredged eggplant slices in egg batter and fry until golden on both sides. It should only take a minute or so
Use paper towels to absorb excess oil
Put fried eggplant atop sauce in the baking dish
Grate cheeses, mix and sprinkle liberally over eggplant and sauce (to taste)
Place under medium broiler until cheese is golden brown and delicious

The beauty of this dish is its simplicity and versatility. If you have a sauce recipe you like, feel free to substitute. If you prefer different cheeses, feel free. Cheeses that melt well are a must, but provolone, parmesan or gouda would be fantastic as well.

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