Sardinian-style stuffed eggplant (Melanzane Ripienne Alla Sarda) from Salvatore Gisellu, master chef at Urban Crust restaurant Ingredients - Preheat the oven to 300 degrees. Gisellu, a Lake Highlands resident Serves 6-8 - Cut the eggplant into 2-inch rings; remove whose acclaimed restaurant is a 2 large Italian eggplants, firm the inside part, leaving some of the pulp located in Plano, says this dish brings and free of blemishes attached to the skin. back warm memories of childhood. a 1/2 c extra virgin olive oil - Brush the rings with oil, and season with “Melanzane Ripiene Alla Sarda is the a 1 tsp fresh oregano, chopped salt and pepper; set them up in a baking ultimate Italian comfort food,” Gisellu a 1 tsp fresh basil, chopped sheet, and roast for 15 minutes. says. “My mother has made this dish a 1 tsp fresh mint, chopped - Sprinkle the pulp with salt, wrap with a forever; I can remember her making a 1 tsp fresh Italian parsley paper towel, and put some weight on. it since I was 5 years old. She always a 1 medium onion, chopped - After 10–15 minutes, remove the paper made it on Thursdays for lunch.” Chef a 1 clove garlic, chopped towel from the eggplant, rinse with cold Gisellu says the dish is also perfect a 1 lb fresh ground veal water (to remove the salt and the bitter- as a late-night snack. These days, his a 1 c white wine dry ness), and chop. wife Jeanne Marie loves the dish, and a 1/2 c your homemade tomato sauce - Heat up a large sauté pan, add oil, sweat she regularly makes it for their sons, a 1/2 c grated pecorino sardo cheese onions and garlic with the herbs, brown Matteo and Lucas. (or Romano) the veal, and season with salt and pepper. a 1/2 c Italian plain bread crumbs Deglaze the pan with the wine, remove a 1 whole egg from stove, and add tomato sauce, cheese, a salt and pepper breadcrumbs and the egg; season well. Serves 6-8.

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