L’essenza Del Ragu: Crispy Breaded Eggplant Recipe
By Chef Rachel Ponce
Prep30 mins
Cook20 mins
Serves4
ProteinSeafood
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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