L’essenza Del Ragu: Crispy Breaded Eggplant Recipe
By Chef Rachel Ponce
Prep30 mins
Cook20 mins
Serves4
Neeta's Pairing
Make it the LXV way
Spice blend
Bells of Bali
Wine pairing
2025 Sauvignon Blanc / Sémillon
THREE THINGS TO KNOW ABOUT THIS WINE - TROPICAL Passion fruit, guava and papaya lead into pineapple and lilikoi. TEXTURED Sémillon and subtle oak bring a fuller mid-palate, with notes of vanilla bean, orgeat…
Wine pairing
2024 The Jewel
93% Sangiovese, 7% Petit Verdot from Central Coast AVA. 396 cases produced. A vibrant expression of Sangiovese with bold red fruit, spice, and a finish that transports you to an evening in Havana.
Recipe by Chef Rachel Ponce
For a cozy evening by the fireplace
Prep Time: 30 minsCook Time: 20 minsServings: 4
1 large eggplant1 cup all-purpose flour2...
Method
- Eggplant
- Slice the eggplant into 1/2 inch rounds. Optionally, peel for smoother texture.
- Setup Dredging Stations: Arrange three dishes - one with flour, one with beaten eggs, and one with a mix of breadcrumbs, garlic powder, salt, and
- LXV L’essenza Del Ragu
- mix.
- Bread Eggplant
- Dredge each slice in flour, dip in eggs, then coat in breadcrumb mixture.
- Fry: Heat vegetable oil (1/4 inch deep) in a skillet over medium-high. Fry eggplant slices for 2-3 mins per side until golden. Drain on paper towels.
- Serve
- Enjoy hot with marinara sauce on the side.
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