Luca's Eggplant Parmesan
Melted Eggplant, Slow Roasted Tomato, Burrata and Pangrattato
Ingredients for Six:
- Warm the eggplant and roasted tomatoes in a 375º oven for 5 to 10 minutes until warmed through.
- Place a tomato half on top of each eggplant slice then top each tomato with a 2 ounce piece of burrata. Return the pan to the oven for about 2 minutes until the burrata just starts to melt. Remove from the oven and place each layered eggplant onto a warm plate.
- Drizzle a little extra virgin olive oil over the burrata then season with a turn of the peppermill and top with the chiffonade basil and shaved parmesan. Sprinkle the pangrattato around the eggplant and serve.
- Heat the olive oil in a small pot over medium heat. Add the sliced garlic and and gently cook until lightly browned around the edges (3 – 4 minutes) Add the chopped tomato and cook, stirring occasionally, until most of the liquid has evaporated. Season to taste and keep warm.
- Place the melted eggplant in a 375 degree oven until warmed through. 9About 10 minutes)
- Heat the clarified butter in a nonstick pan over medium heat. Carefully break 2 eggs into the pan, reduce the heat and allow the eggs to cook slowly until the whites are set and completely cooked and the yolks just warm. Sunny-Side-Up. Season with a little salt and a pinch of chili flakes.
- Place the two slices of eggplant in the center of a warm plate. Stir the parsley leaves into the tomato sauce and spoon over the eggplant. Place the sunny-side-up eggs on top and the sliced prosciutto around.
- Slice the eggplant 1/2 inch thick, season with kosher salt on both sides and allow to macerate for at least one hour.
- Dry the eggplant and grind a little pepper on both sides. Heat the olive oil over medium high heat. Place the eggplant in the sauté pan, brown nicely on one side, turn the eggplant over, reduce the heat to medium low, cover and cook slowly for 25 – 30 minutes.
- Place the pancetta in a non-stick frying pan and sauté until crispy. Add the chopped garlic and cook 1 minute more. Strain most of the rendered fat and place the mixture in a stainless bowl.
- In the same pan, heat the olive oil over medium high heat. Add the cubed bread and toss over the flame until the bread is nicely toasted. Add the toasted bread to the pancetta mixture. Allow to cool to room temperature.
- Add the parsley and parmesan to the bread mixture and season with a few turns of the pepper mill.
The Lodge at Torrey Pines
11480 North Torrey Pines Road
La Jolla, CA 92037
Join Chef Jeff Jackson to "Celebrate the Craft"
At The Lodge at Torrey Pines
October 30th - November 2nd, 2008
The sixth annual gathering to "Celebrate the Craft" at The Lodge at Torrey Pines brings together artists and top San Diego chefs, farmers, ranchers and vintners for a festival to highlight California's bounty and natural beauty. Showcasing regionally grown ingredients and innovative cooking and winemaking, "Celebrate the Craft" features culinary demonstrations, discussions and tastings with the finest California food artisans. Experience Executive Chef Jeff Jackson's innovative, seasonal cuisine first-hand from the Lodge's award-winning restaurant, A.R. Valentien.
Added last year, an exciting art component - The Torrey Pines Plein Air Invitational - invites some of the finest Plein Air ("open air") painters in the country to set up their canvases to capture the extraordinary landscape of the Torrey Pines State Reserve, adjacent to The Lodge at Torrey Pines.
For more information about The Lodge at Torrey Pines or "Celebrate the Craft," please visit www.lodgetorreypines.com or call (858) 453-4420.