Gladiator Bun
Serves: 2
Eloise Gerhold
1 January 1970
Based on User reviews:
44
Spice
56
Sweetness
54
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 large
Eggplant (sliced 1/4-inch thick)1
Salt1 cup
White Bread (crumbs)1 tsp
Dried Basil1 tsp
Oregano (dried)1 tsp
Dried Parsley1 tsp
Garlic Powder1 tsp
Onion Powder3
Eggs1 cup
Grapeseed Oil1 cup
Grated Mozzarella2 tbsps
Grated ParmesanDirections:
1
Special equipment: Butcher's Twine For the eggplant: Cover a large baking sheet with a paper towel
2
Lay the eggplant slices over in a single layer, sprinkling pinches of salt over the surface
3
Cover with another paper towel and repeat with another layer
4
Let the eggplants sit for 30 minutes to 1 hour
5
This will draw any excess water out of the vegetable, making it better for frying
6
Bring the tomato sauce to a boil in a pot
7
Reduce the heat gradually every 7 minutes until the sauce reaches a slow simmer
8
Mix together the breadcrumbs, basil, oregano, parsley, garlic powder, onion powder and some salt and black pepper in a large shallow container
9
Whisk together the eggs in another large shallow container
10
Dip each eggplant slice in the egg, and then coat both sides in the breadcrumb mixture
11
For frying and assembly: Heat a large frying pan over medium heat until hot
12
Meanwhile, saute the onions and green peppers for 2 to 3 minutes in a small pan and set aside
13
Pour 1/2 cup of the grapeseed oil into the hot pan
14
Watch for ribbons forming in the oil, then add the eggplant slices one at a time in a single layer
15
Depending on the size, it is important to only cook as many as the pan allows for
16
Fry until a light caramel color, then flip and fry the other side
17
Transfer to a flat paper-towel-lined plate
18
Once all of the eggplant has been fried, pour in the remaining oil and repeat the same process with the veal, transferring to a paper-towel-lined plate to drain
19
Place a spoonful of onions and green peppers on the bottom of the buns, topped with a spoonful of the tomato sauce
20
Cut the veal in half or in thirds to make them the same size as the buns
21
Add 3 layers of veal to each bun, then sprinkle with mozzarella and a bit more of the tomato sauce
22
Layer 3 to 4 eggplant slices on top
23
Sprinkle some of the mozzarella again, top with more tomato sauce and finish with a dusting of the Parmesan
24
Place the top buns on and voila! Behold the Gladiator on a Bun!