Want to enjoy your favorite Main Dining Room dishes on a Carnival Cruise Lines Ship? This is the second video in the “Sal”s Carnival Kitchen” series! This video is sponsored by Carnival, the number one cruise provider in the world! Here is the recipe:
INGREDIENTS:
INGREDIENTS Eggplant (large) 1 each
Fresh mozzarella 4 oz
Parmesan cheese 4 oz
Fresh thyme chopped 2 oz
Freshly ground black pepper 2 oz
Extra virgin olive oil 1/4 cup
TOMATO SAUCE Whole peeled tomatoes 10 oz (preferably San Marzano)
Crush red chili 1 tsp Garlic clove 3 each
GARNISH Chop Italian Parsley
2 oz Fried Basil Fresh few leaves
Cherry tomato half 4 each
Parmesan shave 2 oz
INSTRUCTIONS
Slice the eggplants into 1/4-inch to 1/2-inch thick rounds. Sprinkle both sides of the eggplant rounds lightly with salt. Let the eggplant rounds sit and release moisture for 2 hours.
After 2 hours marinate with chop thyme, garlic, olive oil
Meanwhile, prepare tomato sauce, Heat 1 Tbsp olive oil in a 4-quart saucepan on medium heat. Add the minced garlic and gently cook for 1 minute or until fragrant.
Add the tomatoes and their juices, breaking up the tomatoes as you add them to the pot. Increase heat to bring to a simmer, lower heat to maintain a very low simmer for 15 minutes, uncovered. Add salt and pepper to taste. Add the minced basil and remove from heat.
Heat olive oil in pan over medium heat. Sear the eggplant with red crush pepper, crushed garlic till golden brown, remove from the heat and set aside.
Slice fresh mozzarella into thin slices, few Chop fresh mozzarella keep aside for garnish.
Prepare a casserole dish, add a spoon of tomato sauce on the bottom of the dish, arrange a layer in the sequence of eggplant, tomato sauce, parmesan cheese, sliced mozzarella and top with fresh chopped mozzarella. Repeat the process 2 times. Preheat the oven at 320* F and bake until cheese has turned golden brown for about 15 minutes.
PRESENTATION
Garnish with parmesan shaves, half of red cherry tomatoes, fried basil as shown in the picture, chop parsley.
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