Roast Beef and Eggplant Alfredo
© Spirit Media 2004-2008 All Rights Reserved
Roast Beef and Eggplant Alfredo
Estimated Cost: $18.50
2 large eggplants
1 pound sliced Black Bear Roast Beef, or other roast beef of choice
flour for dredging*
salt and pepper to taste*
3 eggs, well beaten
3 cups panko breadcrumbs
2 cups canola oil*
2 cups Buitoni Alfredo Sauce, or other Alfredo sauce of choice
Heat 1 cup of oil in each of two large sauté pans. In a microwave-proof container, heat the Alfredo sauce until very hot, about 3 minutes. Stir once during heating. Meanwhile trim both eggplants so that they measure about 5 inches long and 3 inches wide. Slice eggplant 3/8 inch thick into rectangles, lengthwise (this will produce rectangles that are 5inx3inx3/8in. You will need 8, total. Lay out 4 rectangles on a work surface and lay out about 4 oz of roast beef on top of each rectangle. Top with remaining 4 rectangles and press firmly. Dredge rectangle stacks in flour and then dip into egg. After egg, dip stacks in panko breadcrumbs to coat. Season each well with salt and pepper. Place two stacks in each pan and sauté 2 ½ minutes per side. They should be golden brown and crispy. Spoon about ½ cup of Alfredo sauce on top of each eggplant stack and serve.
Yield: Serves: 4
Published: 02/01/06
© Spirit Media 2004-2008 All Rights Reserved
