Lactalis Culinary
Award-winning chef. Successful restaurateur. Iron Chef judge. Social media star. Donatella Arpaia has done it all. Still her favorite thing to do is working in the kitchen, creating inspiring dishes using the freshest, most authentic ingredients—including Galbani® cheese. Explore her latest menu ideas and learn tricks of the trade from this inspirational entrepreneur.
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GALBANI® EGGPLANT NAPOLEON
INGREDIENTS
| 2 | Japanese eggplants, each cut into 4 diagonal slices |
| ¼ cup | Balsamic vinegar |
| ¾ cup | Extra virgin olive oil |
| 1 | Garlic clove, minced |
| 3 tbsp. | Flat-leaf parsley, finely chopped |
| 2 tbsp. | Red wine vinegar |
| 14 – 16 oz. | Galbani Fresh Mozzarella balls or log, cut into thick slices |
| 12 | Basil leaves, plus more for garnish |
| 2 tbsp. | Pine nuts, toasted |
| Kosher salt & freshly ground black pepper to taste |
METHOD
- Salt eggplant and place in colander to allow excess liquid to drain off.
- Whisk together balsamic vinegar, ½ cup of olive oil, garlic, parsley, salt, and pepper in a medium bowl.
- Add eggplant and toss to coat. Set aside for 10 minutes.
- Brush a cast-iron stovetop grill pan with a thin layer of olive oil. Place over medium-high heat.
- Grill eggplant until slightly charred, about 5 minutes per side. Set aside on a plate to cool.
- Vinaigrette: Put red wine vinegar in a small bowl. Whisk in remaining ¼ cup of olive oil in a steady stream.
- To build the napoleon, begin with a slice of eggplant, followed by a slice of Mozzarella, topped with a basil leaf. Repeat for a second layer.
- Drizzle with vinaigrette and garnish with basil leaves. Scatter pine nuts around each napoleon and serve
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