Feta

Concepts

Want to showcase Feta on your menu? Serve up something sensational with these innovative concepts.

Crispy Eggplant Stacks With Président® Feta Crumbles

INGREDIENTS

8 oz. Président Feta Chunk, cut into 12 slices, plus crumble remaining for top of stack
  Fresh basil leaves for garnish        
 

FOR THE OIL

¼ cup Fresh parsley leaves and stems, blanched and squeezed dry
1 cup Extra virgin olive oil
½ tsp. Salt
 

FOR THE EGGPLANT

1 Medium eggplant (about 1¼ lb.)
  Kosher salt
2 Large eggs
1 cup Panko breadcrumbs
¾ cup Galbani®Grated Parmesan cheese
1 tsp. Garlic powder
½ tsp. each Salt, pepper, dried basil
½ cup Flour
  Canola oil (or another oil with a high smoke point)
 

FOR THE SAUCE

1 tbsp. Extra virgin olive oil
½ Medium onion, finely chopped
4 Garlic cloves, minced
¼ cup Capers, drained, rinsed, and finely chopped
1 28 oz. Can diced tomatoes, drained
½ tsp. each Dried thyme and dried basil
  Salt and freshly ground pepper to taste

METHOD

FOR THE OIL

  1. Squeeze all excess moisture from the parsley using paper towels. Place in a blender with oil and salt. Pulse a few times until well pureed. Strain through a coffee filter overnight.

FOR THE EGGPLANT

  1. Slice the eggplant in ¼ thick round slices. Sprinkle heavily with kosher salt and let stand for 45 to 60 minutes.

  2. Rinse eggplant slices well and drain on paper towel.

  3. In a small bowl, whisk the eggs together. Season with salt and pepper.

  4. In a food processor, blend the panko, Parmesan cheese, herbs, and spices, until breadcrumbs become very fine.

  5. Dip the eggplant slices in the flour first, shaking off any excess flour. Then dip in the egg, followed by the breadcrumb mixture.

  6. Heat ½ inch of canola oil in a heavy-bottom sauté pan to 350 degrees F. Fry a few slices at a time, being careful not to overcrowd your pan. Cook on both sides until golden brown. Place cooked eggplant in a 200 degrees F oven until ready to serve.

FOR THE SAUCE

  1. Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender, 3 to 5 minutes, and add the garlic and capers. Add the tomatoes, salt, pepper, and herbs. Bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant.

ASSEMBLY

  1. Alternate layers of eggplant, tomato sauce, and sliced Feta. Garnish with parsley oil, fresh basil, and crumbled Feta.

Pairings

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