Primavera, Portabello, Antipasto Stack, with Grand Riserva Balsamico

Balsamico”>

Ingredients:

• 2 portabello mushrooms
• 1 small zucchini,sliced-bias
• 2 sprigs rosemary
• 1/2 red pepper, julienned
• 1/2 yellow pepper ,julienned
• 2 slices eggplant
• 4 slices roma tomatoes
• 2 eggs, beaten
• 6 tblsp. butter
• 1/2 cup bread crumbs
• 4 sprigs mint,chopped
• grand riserva balsamico
• salt/fresh cracked pepper
• extra virgin olive oil
• 4 sprigs basil,chopped
• 1small red onion,julienned

Directions:

1. preheat oven to 375′f .remove the gills from the portabello mushrooms with a spoon, and also remove the core by cutting around it with a pairing knife.
2. place portabello mushrooms on baking sheet.brush with olive oil and season. place in oven for 10 minutes.remove and cool from oven.put aside.
3. prepare a breading station for the eggplant. you can use sheets of wax paper for the ingredients.first flour,season with salt and pepper.secondly,mix eggs in a small bowl.thirdly place bread crumbs and chopped mint onto wax paper.
4. dredge the eggplant on both sides with flour and pat off excess flour. then place into egg mixture and coat evenly.finally place onto breadcrumbs and press firmly to ensure breading has completely covered the eggplant.repeat on the other side.
5. heat a saute pan and add extra virgin olive oil.wait until oil is hot and place breaded eggplant in.cook each side until golden.place on paper towel and cool.in a saute pan add oil and heat.add onions,season and sear until golden.add peppers,season for 2 minutes,add zucchini,season and continue to saute for 1 more minute.
6. in a plate place portabello on first.secondly place pepper,onion,and zucchini mixture over top.thirdly place breaded eggplant,followed by the roma tomatoes.
7. season ,brush olive oil over, and top with freshly chopped basil.spike a sprig of rosemary over top of the stack and drizzle with balsamico.