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[ TABLE-TOP TIPS ] “The key to Italian cooking is all about the zest, and the sauces of course. Italian dishes should all have the three crucial “s’s”—a hint of sweet, a touch of salt, and a whole lot of spice. We like our eggplant Parmesan to end with an unexpected, but palette-pleasing bang.”
[ STARTERS ]
“We love bringing people together to share a meal —it’s such a wonderful way to introduce new people, or spend time with good friends. It also gives you the opportunity to be creative with everything from dishes to decor, and really give people a special experience.” ”Eat Italiano encompasses the beauty of food, because it makes people gather. Great food, great company, what more do you need?”
[ EGGPLANT PARMESAN ]
E A T ITA L I A N O! P R E S E N T S
Sisters, tastemakers, and fashionable foodies Danielle and Laura Kosann started the website The New Potato as a way to share their passion for all things culinary and cultural. They wanted to create a destination that presented, “The world through the lens of food because everyone has to eat.” And no one knows that better than Bertolli. Bertolli has been making life tastier for 150 years now, and what better way to celebrate their anniversary, than with food, friends, and family. Always looking for a reason to cultivate fashionable feasts with their Italian-inspired recipes—and their arsenal of Bertolli sauces, pastas, and olive oils —The New Potato girls are throwing a festive brunch for friends. See how they cook up this stylish and delicious family-style fête. #VivaBertolli
EGGPLANT PARMESAN
2 LARGE EGGPLANTS, CUT CROSS-WISE INTO ROUNDS 1/2" THICK 2 LARGE TOMATOES, SLICED 1 CUP ALL-PURPOSE FLOUR 1 TBSP KOSHER SALT 4 LARGE EGGS 1 TBSP MILK OR WATER 4 CUPS PANKO BREAD CRUMBS 1 CUP PARMESAN CHEESE, GRATED 1 TSP DRIED OREGANO 1/4 CUP FRESH BASIL, SLICED 3 CUPS BERTOLLI ARRABIATA SAUCE 2 CUPS MOZZARELLA CHEESE, SHREDDED 1/4 CUP PARMESAN CHEESE, GRATED
1. Preheat oven to 375° F. 2. Line two baking sheets with parchment paper and spray with non-stick spray. 3. Set up your dredging station. Mix flour and salt in bowl. In another bowl, whisk together eggs and milk to create an eggwash. In a third bowl, combine panko bread crumbs, parmesan cheese, and dried oregano. 4. Take an eggplant round and dust in the flour. 5. Next dip into the eggwash, shaking off excess. Dredge eggplant in the panko breadcrumbs ensuring its completely coated. Place on baking sheet. Continue until all eggplant is breaded and placed on the baking sheets. 6. Bake eggplant for 25-30 minutes until golden brown. 7. In a baking dish, spread 1 cup of tomato sauce in the bottom. Lay down half of the eggplant slices. Next spread another cup of sauce. Lay down a layer of sliced tomato and sprinkle half the basil and mozzarella evenly over the pan. Add the remaining eggplant slices to the dish. 8. Spread remaining sauce over the eggplant. Sprinkle basil evenly over the pan. Top with mozzarella and parmesan.
FOR MORE DELICIOUS RECIPES FROM BERTOLLI, VISIT VIVABERTOLLI.COM
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[ TABLE-TOP TIPS ] “The key to Italian cooking is all about the zest, and the sauces of course. Italian dishes should all have the three crucial “s’s”—a hint of sweet, a touch of salt, and a whole lot of spice. We like our eggplant Parmesan to end with an unexpected, but palette-pleasing bang.”
[ STARTERS ]
“We love bringing people together to share a meal —it’s such a wonderful way to introduce new people, or spend time with good friends. It also gives you the opportunity to be creative with everything from dishes to decor, and really give people a special experience.” ”Eat Italiano encompasses the beauty of food, because it makes people gather. Great food, great company, what more do you need?”
[ EGGPLANT PARMESAN ]
E A T ITA L I A N O! P R E S E N T S
Sisters, tastemakers, and fashionable foodies Danielle and Laura Kosann started the website The New Potato as a way to share their passion for all things culinary and cultural. They wanted to create a destination that presented, “The world through the lens of food because everyone has to eat.” And no one knows that better than Bertolli. Bertolli has been making life tastier for 150 years now, and what better way to celebrate their anniversary, than with food, friends, and family. Always looking for a reason to cultivate fashionable feasts with their Italian-inspired recipes—and their arsenal of Bertolli sauces, pastas, and olive oils —The New Potato girls are throwing a festive brunch for friends. See how they cook up this stylish and delicious family-style fête. #VivaBertolli
EGGPLANT PARMESAN
2 LARGE EGGPLANTS, CUT CROSS-WISE INTO ROUNDS 1/2" THICK 2 LARGE TOMATOES, SLICED 1 CUP ALL-PURPOSE FLOUR 1 TBSP KOSHER SALT 4 LARGE EGGS 1 TBSP MILK OR WATER 4 CUPS PANKO BREAD CRUMBS 1 CUP PARMESAN CHEESE, GRATED 1 TSP DRIED OREGANO 1/4 CUP FRESH BASIL, SLICED 3 CUPS BERTOLLI ARRABIATA SAUCE 2 CUPS MOZZARELLA CHEESE, SHREDDED 1/4 CUP PARMESAN CHEESE, GRATED
1. Preheat oven to 375° F. 2. Line two baking sheets with parchment paper and spray with non-stick spray. 3. Set up your dredging station. Mix flour and salt in bowl. In another bowl, whisk together eggs and milk to create an eggwash. In a third bowl, combine panko bread crumbs, parmesan cheese, and dried oregano. 4. Take an eggplant round and dust in the flour. 5. Next dip into the eggwash, shaking off excess. Dredge eggplant in the panko breadcrumbs ensuring its completely coated. Place on baking sheet. Continue until all eggplant is breaded and placed on the baking sheets. 6. Bake eggplant for 25-30 minutes until golden brown. 7. In a baking dish, spread 1 cup of tomato sauce in the bottom. Lay down half of the eggplant slices. Next spread another cup of sauce. Lay down a layer of sliced tomato and sprinkle half the basil and mozzarella evenly over the pan. Add the remaining eggplant slices to the dish. 8. Spread remaining sauce over the eggplant. Sprinkle basil evenly over the pan. Top with mozzarella and parmesan.
FOR MORE DELICIOUS RECIPES FROM BERTOLLI, VISIT VIVABERTOLLI.COM