- 2 cups ricotta cheese
- 1/4 cup sun dried tomatoes, (dried and diced)
- 2 onions, diced
- 1/2 cup Romano cheese (grated)
- 1/2 cup Parmesan cheese (grated)
- 1 cup panko bread crumbs
- 1 beefsteak tomato
- 1 eggplant
- 1 green bell pepper
- 1 red bell pepper
- 1 large vidallia onion
- 1 cerrano pepper, minced
- 4 garlic cloves, minced
- 6 basil leaves
- 1 tbsp butter
- 2/3 cup aborrio rice
- 1/2 cup milk
- salt
- pepper
- oregano
- crushed red pepper flakes
- olive oil
- 1 liter vegetable or chicken stock
- 1 can diced tomatoes
To Make:
Begin by sauteing in olive oil 1/4 cup diced onions in olive oil on medium heat. Add in the diced sun-dried tomatoes. Season lightly with salt and pepper. Cook for 5 minutes. Add in the diced cerrano pepper. Add in 1 tsp of stock. Mix together.
In a bowl, add the above mixture with the ricotta cheese. Add in the Parmesan and 2/3 of Romano. Add in 3 chopped basil leaves and mix together. Season with salt and pepper, oregano and crushed red pepper flakes.
Mix together the panko and the rest of the Parmesan and Romano cheese. Season with salt and pepper. Slice 4 large sections of eggplant down the middle to form 4 thin circles. Slice the top off of both bell peppers and the bottoms. Using a knife, slice off the tops to make them flat. Slice the onion down the center forming 2 large circles. Do the same with the tomatoes, making thick slices.
In a small bowl, add milk. Dip the veggie circles into the milk and then dip into the panko cheese mixture. Set aside on a dish.
In a sauce pan, saute in olive oil 1/2 cup onion and 2 minced garlic cloves. Season with salt and pepper. Cook until done then add in diced tomatoes. Season with salt and pepper and oregano. Cook on low heat. Mix every 5 minutes.
In a medium pot, melt the butter and add 1/2 cup diced onions and arborrio rice into the pot. Season with salt. Mix together until the rice starts to slightly brown. Add 1 tsp olive oil. Begin adding the stock slowly and mixing together until it absorbs into the rice. Continue until the rice is cooked yet still al-dente. Add in 2 tbsp of Romano cheese.
In a deep pan, fry the veggies in olive-oil until cooked. Start with the eggplant and cook for 2 minutes each side. Then add peppers and onions. Cook for 3 minutes each side. Lastly add tomatoes, cook for 2 minutes each side.
To Plate:
Arrange risotto on the dish. Place one slice of eggplant in the center. Lay ricotta cheese mixture in the center. Place a bell pepper over top. Add 1 tbsp of sauce. Add another eggplant layer and cover with cheese. Add another bell pepper and cover with cheese. Lay tomato over top and place a small dab of cheese, then top with onion. Lay sauce over top and top with fresh basil.
Serve while hot.
