Simple and Easy to make. This crowd pleaser has been a great cocktail hour passed bite that has texture, great flavor and without making your guests feel satisfied while but wanting more.
Crispy Eggplant Discs with Garlic Marinated zucchini and Ricotta Mousse
1 Japanese eggplant
2 cups panko breadcrumbs
1 cup Wondra flour
1 cup egg wash (3 eggs and 1/4 cup water, whisked together)
kosher salt white pepper
Slice the eggplant, unpeeled, 1/4-inch circles; cut each slice in half to create half-moon shapes.
Dredge the eggplant slices in flour, then egg wash, then the breadcrumbs.
Deep-fry the eggplant slices until crispy, about 3 minutes, then remove from the fryer and season.
Hold warm until service for up to 30 minutes.
3 garlic cloves, chopped
8 tsp balsamic vinegar
6 tsp olive oil
1/4 bunch rosemary leaves, chopped
Shave the zucchini into thin pieces with a peeler. Add the garlic and rosemary, then toss with the olive oil and balsamic vinegar and set aside.
1 cup ricotta cheese
1/4 bunch fresh basil leaves, chopped
1/2 cup sundried tomatoes, finely chopped 1/4 cup white balsamic vinegar kosher salt white pepper
Mix all the ingredients in the bowl of a stand mixer, using the whisk attachment on high speed for 3 minutes, or until the mixture is light and fluffy.
Place the mousse in a piping bag and set aside.
Pipe the Ricotta Mousse into service spoons. Stand 2 eggplant chips in the mousse in each spoon. Add zucchini in the middle of the eggplant.