Sunday Brunch: Eggplant Stack Salad

WGN Weekend Morning News
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Chef Davide D’Andrea, the chef at Carmine’s in Rosemont, shared his recipe for Eggplant Stack Salad.

Carmine’s will be participating in Rosemont Restaurant Week which runs from March 10 – March 16. During Restaurant Week, Rosemont visitors can enjoy special prix fixe, three-course menus at a wide variety of participating restaurants.

Carmine’s Rosemont
9850 Berwyn Avenue
Rosemont, IL 60018



1 eggplant
1 fresh tomato
1 fior di latte mozzarella,
2 oz fresh arugula
2 oz flour
10 oz breadcrumbs
2 oz parmigianoreggiano
black pepper
balsamic glaze of Modena
extra virgin olive oil

  • Take the skin off of the eggplant and slice thin
  • Whisk the eggs in a bowl with a little bit of salt and black pepper
  • Mix the breadcrumbs with little bit Parmesan
  • Chop parsley and add a touch of black pepper
  • Pass the eggplant through flour first on both sides then pass inside the eggs then in breadcrumbs
  • In a sauté pan warm up some vegetables oil end when the temperature of the oil reaches 145-150 degrees
  • Fry the eggplant 3-4 minutes each side. When the eggplant turns gold in color, it is done. Dab the eggplant with a paper towel to absorb any excess oil
  • Cut the fresh tomato and the mozzarella into slices
  • Assemble a layer of eggplant first, followed by a slice of tomato, mozzarella and arugula. Repeat twice
  • Complete the dish with balsamic glaze and buon appetito!


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