Golden Eggplant and Mozzarella Tower with Basil Pesto

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Golden Eggplant and Mozzarella Tower with Basil Pesto Ingredients: SERVES 4 • 2 Medium-sized Eggplants • 1 lb Antonio Mozzarella Factory Hand-wrapped Mozzarella (fresh or smoked) • 4 oz Basil Pesto Sauce (found in your grocer’s refrigerated section or pasta aisle) • 8 oz Tomato and Basil pasta sauce (found in your grocer’s refrigerated section or pasta aisle) • Olive oil for grilling and coating • Salt to taste Garnish: • 4 leaves fresh Basil • 2 wooden skewers, soaked in water, broken in half (to hold towers together) Preparation: • Preheat the oven to 350 degrees Fahrenheit • Slice the mozzarella in four round pieces (approximately ½” thick) and set aside. • Take the eggplants, cut off the ends and discard. Slice the eggplants to match the thickness of the mozzarella slices. You should have 16 eggplant slices and 16 mozzarella slices. • Lightly season each eggplant slice with salt. www.antoniomozzarella.com 1 OF 2 Golden Eggplant • Oil the bottom of a cookie sheet or sheet pan with olive oil, making sure to and Mozzaralla completely coat it. Lay the eggplant slices in a row on the pan, and using a Tower with Basil pastry brush coat the top of each slice with olive oil. • Place the pan in the oven and grill 10 minutes or until the eggplants starts to Pesto brown slightly – you want them to be soft and not dry. • Once done, gently remove the eggplant from the pan and set aside. Keep the pan for the next step. Creating the Towers: • Place 4 slices of the grilled eggplant in a row on the pan – evenly spaced. • Spread a teaspoon of basil pesto on each slice and top with a slice of mozzarella. Add about 2 teaspoons of tomato sauce on top and finish with another slice of eggplant. • Repeat steps until each tower consists of 4 eggplant slices with pesto, mozzarella and tomato sauce. • Place a wooden skewer through the center of each tower to keep it in place. • Place the towers in the preheated oven for 5 minutes or until the mozzarella starts to brown. • Using a flat spatula, lift the towers from the pan and gently place on individual plates. Remove the skewers and place a basil leaf over the tower. www.antoniomozzarella.com 2 OF 2.

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molecules Article Physicochemical, Functional, and Nutraceutical Properties of Eggplant Flours Obtained by Different Drying Methods Jenny R. Rodriguez-Jimenez 1 , Carlos A. Amaya-Guerra 1,* , Juan G. Baez-Gonzalez 1 , Carlos Aguilera-Gonzalez 1 , Vania Urias-Orona 2 and Guillermo Nino-Medina 3,* 1 Facultad de Ciencias Biologicas, Universidad Autonoma de Nuevo Leon, Ave. Universidad S/N, Cd. Universitaria, 66450 San Nicolas de los Garza, Mexico; [email protected] (J.R.R.-J.); [email protected] (J.G.B.-G.); [email protected] (C.A.-G.) 2 Laboratorio de Quimica y de Alimentos, Facultad de Salud Publica y Nutricion, Universidad Autonoma de Nuevo Leon, Col. Mitras Centro, C.P. 64460 Monterrey, Nuevo Leon, Mexico; [email protected] 3 Laboratorio de Quimica y Bioquimica, Facultad de Agronomia, Universidad Autonoma de Nuevo Leon, Francisco Villa S/N, Col. Ex-Hacienda El Canada, C.P. 66050 General Escobedo, Nuevo Leon, Mexico * Correspondence: [email protected] (C.A.A.-G.); [email protected] (G.N.-M.) Academic Editors: Alessandra Durazzo and Massimo Lucarini Received: 29 October 2018; Accepted: 2 December 2018; Published: 5 December 2018 Abstract: The importance of consuming functional foods has led the food industry to look for alternative sources of ingredients of natural origin. Eggplants are a type of vegetable that is valued for its content in phytochemical compounds and it is due to the fact that this research is conducted towards the development of eggplant ﬂour as a proposal to be used as a functional ingredient in the food industry. In this study, the eggplant fruits were divided into four groups, based on the drying method and the equipment used: Minced, drying oven (T1); sliced, drying oven (T2); sliced and frozen, drying tunnel (T3); and sliced, drying tunnel (T4).
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