Steve Martorano's Web Cooking Series Returns: Make His Eggplant Stack (Recipe) | Clean Plate Charlie | South Florida | Broward Palm Beach New Times | The Leading Independent News Source in Broward-Palm Beach, Florida

Food News

Steve Martorano's Web Cooking Series Returns: Make His Eggplant Stack (Recipe)

Fort Lauderdale's most colorful cook is back and better than ever with season two of his web cooking series.

We're talking, of course, about Steve Martorano's Italian-American Kitchen. The cooking show, filmed at Seminole Hard Rock Hotel and Casino Hollywood, shows us how to make his favorite classic Italian-American dishes - just like the brawny restaurateur grew up with in South Philly!

The first episode of the eight-episode series is up. In it, Martorano demonstrates how to prepare grilled sausage with summer salad.

Future episodes will tackle macaroni carbonara; Steve's famous eggplant stack; stuffed mozzarella with broccoli rabe, linguini puttanesca, chicken Sicilian, veal picatta; and rigatoni with Sunday pork gravy.

Get your appetites ready and watch at seminolehardrockhollywood.com/yocuz.

Here's a recipe for Martorano's famous eggplant stack (just in time for the weekend):

Steve Martorano's Eggplant Stack

Serves 1-2

Ingredients

1 medium eggplant, sliced

kosher salt, to taste

1 tbs. of garlic powder

Crushed black pepper, to taste

1/2 cup of all-purpose flour

Egg wash (with 2 eggs, pinch of salt and pepper, and grated cheese)

1 cup of breadcrumbs

1 cup of extra virgin olive oil (for quick fry)

1 tomato, sliced

1 tbsp. of balsamic vinegar

1 lb. of fresh mozzarella

Arugula or any mixed greens

Chili flakes, to taste

1. Cut the eggplant into half inch thick slices. Then, season the eggplant slices with salt, garlic powder and pepper.

2. Coat the eggplant in flour, in egg wash and in breadcrumbs.

3. Place the seasoned eggplant in the fridge for about 20 minutes. Then, quickly fry the slices in hot extra virgin olive oil until they are a nice golden brown. Make sure to drain the excess oil over a napkin.

To Plate: Place one slice of eggplant. Then, add a sliced tomato, a drizzle of balsamic vinegar and a slice of fresh mozzarella. Repeat this step one more time. Lastly, top the dish with arugula, chili flakes, Parmigiano Reggiano, a balsamic glaze and extra virgin olive oil.

Follow Laine Doss on Twitter @LaineDoss and Facebook.



KEEP NEW TIMES BROWARD-PALM BEACH FREE... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.
Contact: Laine Doss

Latest Stories