Mario Batali's Eggplant Parm Hero

By Valarie

Ingredients

• For the Salsa Verde:
• 2 Eggplants (sliced into 1/2-inch thick disk)
• 2 Eggs whisked
• Flour for dredging
• 2 cups Panko Bread Crumbs
• Extra Virgin Olive Oil
• Salt and freshly cracked Black Pepper
• 2 pounds fresh Mozzarella (sliced)
• Basic Tomato Sauce (warmed)
• 6 Hero Rolls (split open)
• 1 cup packed Parsley leaves
• 1 cup packed Mint leaves
• 1 cup packed Basil leaves
• 2/3 cup Capers (drained)
• 2 Oil-Packed Anchovy Filets (chopped)
• 1 Garlic cloves
• 1 tablespoon Dijon Mustard
• 1 teaspoon Sugar
• 1/4 cup Extra Virgin Olive Oil
• Salt and freshly cracked Black Pepper
• For the Bomba:
• 1/2 cup Pickled Cherry Peppers (chopped)
• 1/2 cup fresh Mexican Chiles such as Jalapenos; Serrano; Habanero (chopped)
• 1/4 cup Olive Oil (plus more if needed)

Details

Servings 1
Adapted from abc.go.com

Preparation

Step 1

step 1

ingredients Extra Virgin Olive Oil
2 Eggplants (sliced into 1/2-inch thick disk)
Flour for dredging
2 Eggs whisked
2 cups Panko Bread Crumbs
Salt and freshly cracked Black Pepper

instructions Heat a large non stick saute pan with a few tablespoons of olive oil. Season eggplants with a generous amount of salt. Place the flour, eggs and panko into three separate rimmed baking dishes seasoning each with salt and pepper. Lightly coat each slice of eggplant in the flour, then coat in egg and dredge in the panko. Place the breaded slices into the saute pan and cook until golden on the first side, about 3 minutes. Flip and continue to cook for 2 more minutes, or until light golden.

step 2

ingredients 2 pounds fresh Mozzarella (sliced)
6 Hero Rolls (split open)
Basic Tomato Sauce (warmed)

instructions Top each piece of eggplant with a slice of cheese and cook for 1 more minute in the pan. Serve 3 slices of eggplant on a hero with a drizzle of sauce, salsa verde and bomba.

step 3

ingredients 1 cup packed Parsley leaves
1 cup packed Basil leaves
1 cup packed Mint leaves
2/3 cup Capers (drained)
2 Oil-Packed Anchovy Filets (chopped)
1 Garlic cloves
1 tablespoon Dijon Mustard
1 teaspoon Sugar
1/4 cup Extra Virgin Olive Oil
Salt and freshly cracked Black Pepper

instructions For the Salsa Verde: In a food processor, combine the parsley with the basil, mint, capers, anchovies, garlic, mustard and sugar and process to a paste. With the machine on, slowly pour in the olive oil. Season with salt and black pepper.

step 4

ingredients 1/2 cup Pickled Cherry Peppers (chopped)
1/2 cup fresh Mexican Chiles such as Jalapenos; Serrano; Habanero (chopped)
1/4 cup Olive Oil (plus more if needed)

instructions For the Bomba: In a food processor, combine the ingredients and pulse until coarse. Adjust seasoning and peppers to taste.

Helpful Tip:
1. The salsa verde should be the consistency of a paste -- you don’t want the salsa verde to be too wet.

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