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Eggplant Antipasta Stacks
4 servings
INGREDIENTS
1 large Eggplant, cut into 1/4 inch rounds
2 large eggs, beaten
1 cup grated parmesan cheese
1/2 pound hard salami, shaved
1/4 pound sandwich pepperoni, sliced thin
8 slices provolone cheese, sliced thin
2 tablespoons pesto sauce
METHOD
1
Slice the eggplant and let soak in the beaten egg. Preheat griddle on high for
10 minutes.
2
Divide the meat and cheese in four equal stacks, spreading a tiny bit of pesto
between each slice.
3
Place the Parmesan cheese onto a plate, press the eggplant rounds into the
cheese and coat both sides. Place on griddle and cook for 2 - 3 minutes.
4
Turn the slices over and add the meat and cheese to half of the slices.
5
Place the other eggplant slices on top. Cook for 2 - 3 minutes, then turn
sandwich and cook remaining unbrowned side.
PRESENTATION
These wonderful slices of eggplants dipped in egg and cheese make a
carbohydrate free alternative to bread. Use them for your favorite sandwiches.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
17
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