L’essenza Del Ragu: Crispy Breaded Eggplant Recipe
LXV Recipe

L’essenza Del Ragu: Crispy Breaded Eggplant Recipe

By Chef Rachel Ponce
Prep30 mins
Cook20 mins
Serves4
ProteinSeafood
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2025 Sauvignon Blanc / Sémillon

THREE THINGS TO KNOW ABOUT THIS WINE - TROPICAL Passion fruit, guava and papaya lead into pineapple and…$70
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2024 The Jewel

93% Sangiovese, 7% Petit Verdot from Central Coast AVA. 396 cases produced. A vibrant expression of Sangiovese with…$85
Neeta's Pairing

Make it the LXV way

LXV Bells of Bali Spice blend

Bells of Bali

This blend of warm spices brings the heat and sweetness of Southeast Asian markets to your kitchen. Use it on roasted vegetables, grilled fish, or stirred into yogurt for a bright, lingering finish.

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

  1. Eggplant
  2. Slice the eggplant into 1/2 inch rounds. Optionally, peel for smoother texture.
  3. Setup Dredging Stations: Arrange three dishes - one with flour, one with beaten eggs, and one with a mix of breadcrumbs, garlic powder, salt, and
  4. LXV L’essenza Del Ragu
  5. mix.
  6. Bread Eggplant
  7. Dredge each slice in flour, dip in eggs, then coat in breadcrumb mixture.
  8. 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.
  9. Serve
  10. Enjoy hot with marinara sauce on the side.

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