Vegetable Gateau

Joseph Ambler Inn
North Wales, PA

Eggplant:
1 large eggplant (skin off) sliced lengthwise in approx. 1/2" pieces
1/4 cup all-purpose flour
2 eggs lightly whipped with a fork
1 cup herbed bread crumbs
1/2 cup clarified butter of olive oil
(4 oz. grated gouda and provolone)

Spinach Pesto: (this recipe yields 3 cups)
1 bag cello spinach (raw stem removed)
3 bunches basil leaves
1 cup olive oil
2 cups parmesan cheese
1/2 cup pine nuts or almonds
3 tbsp. minced garlic

Tomato Herb Sauce:
1/4 cup chopped spinach onion
2 tsp. minced garlic
1 tsp. each - basil, oregano and thyme
1/4 cup olive oil
2 peeled, chopped tomato
6 oz. tomato juice
Salt and Pepper to taste

Method:

Dredge each slice of eggplant, 1st in flour, next in egg, last coat in herbed bread crumbs. In a large sauté pan. Heat olive oil over medium high heat until very hot. Sauté the eggplant on each side until golden brown. Remove from pan and place on a tray lined with paper towels to remove any extra oil. In sandwich style start with 1 slice eggplant, spread pesto on it, top with grated cheese. Repeat until you have used 4 slices of eggplant.

Spinach and Basil Pesto:
In a food processor, puree spinach leaves and basil with nuts. Slowly add the olive oil. (This will help the greens to move and puree faster.) If need be, turn off the machine and scrape the sides. Turn on the machine and finish with parmesan cheese.

Tomato Herb Sauce:
In a medium sauté pan over high heat quick sauté onion, garlic, tomato and herbs until tender. Pour in tomato juice and season with salt and pepper to taste.

To Serve:
Preheat oven to 350 degrees. Place eggplant gateau on a cookie sheet and cook for approx. 15-20 minutes. Heat sauce on the top of the stove on low heat setting. Sauce plate and place hot eggplant over the sauce.