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    Parkers Blue Ash Grill


    Source of Recipe


    WKRC Cincinnati

    List of Ingredients




    Eggplant 3 slices (3/4 inch thick) cut into rounds
    Salt & Pepper Pinch
    All purpose flour 1/2 cup
    Zucchini 2 slices cut lengthwise
    Red bell pepper 1/2 (cut into rings)
    Red onion 2 oz. (cut into rings)
    Artichoke hearts 1/4 cup (sliced quarters)
    Mashed potatoes 1/2 cup
    Olive oil 1 tblsp
    Portabella mushrooms 1/2 cup
    Marinara sauce 1/2 cup
    Calamata olives 5
    Feta cheese 1/4 cup
    Pizza cheese (provolone, mozzarella and parmesan) 1/2 cup
    Roma tomato (large) 1/2
    Basil 1 sprig

    Recipe



    Salt and pepper eggplant and dip in flour.
    Egg wash, then flour again and fry in deep fryer at 360 degrees for 2 - 3 minutes on one side, then 2 minutes on the other. Drain on paper towels. Toss zucchini, bell pepper, red onion and mushrooms in oil. Lightly salt and pepper, then grill till just done. (Approximatley 2 minutes per side.) Combine the artichoke quarters with 1/2 cup of mashed potatoes (this is the "glue" that holds the layers together.) Oven dry the Roma tomato. Cut lengthwise.

    Assembly:
    Layer eggplant, then potatoes, then zucchini. Add more potatoes, then 1/4 cup pizza cheese. Layer red bell pepper, more mashed potatoes, onion, mushroom, then remainder of pizza cheese. plate. Center the vegetable stack on plate. Place olives around the perimeter of the sauce. Place the feta cheese on top of the stack, then the roma tomato. Garnish with the basil sprig and serve.
 

 

 

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