# @cooking_with_rocco on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DKcGsgoxROd
- **Gondola URL:** https://gondola.cc/posts/33771420-cooking-with-rocco-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/082f9e99c7.jpg
- **Posted:** 2025-06-03T12:46:56.000+00:00
- **Account Owner:** Rocco Gizzo | 🍝 Italian Cuisine (@cooking_with_rocco) — https://gondola.cc/cooking_with_rocco

## Caption

Eggplant alla Vodka | This isn’t your Nonna’s Eggplant! It’s an elevated,
unexpected, and unforgettable Eggplant alla Spicy Vodka… all thanks to
carbonefinefood!

A whole roasted eggplant fried until golden brown and crispy. Then plated over a bed of Carbone’s Spicy Vodka sauce, topped with creamy burrata and a drizzle of basil oil to tie it all together. An Eggplant Parm I bet you never had like this!

🌶️Eggplant alla Vodka
-1 jar Carbone’s Spicy Vodka Sauce
-8oz heavy cream
-Burrata
-Flaky Salt

🍆Eggplant
-2 medium eggplants
-Flour, as needed
-3 eggs, whisked
-Seasoned breadcrumbs, as needed
-Salt & Pepper
-Oil for frying

🌿Basil Oil
-Handful of fresh basil leaves
-1 cup olive oil, kept cold
-Cheesecloth

Preheat your oven to 425º, and line a baking sheet with foil. Prick the eggplants a few times with a sharp knife, then roast for 45-60 minutes.
Bring a pot of water to a simmer. 

Simmer the basil for 20 seconds, then immediately transfer to an ice bath. Squeeze out as much water as you can and add to the base of a blender (or hand blender). Pour just enough oil to cover the basil, and blend on high. Then pour through a cheesecloth and a fine mesh
strainer. Cover and set the oil in the fridge.

In a medium saucepan, combine Carbone’s Spicy Vodka sauce with the heavy cream and bring to a simmer over medium-low heat.

Once the eggplants are done (the skin is blistered and collapsing), remove from the oven and let them slightly cool. Then peel off the skin and gently press and flatten the flesh with your hands.

Pat dry and season the eggplants with salt & pepper. Gently bread each one by coating it in flour, then eggs, then seasoned breadcrumbs.

Heat oil and once hot, carefully add the eggplant in batches. Cook for 3-5 minutes per side, or until golden brown and crispy. Then remove and immediately season with salt.

Spoon Carbone’s Spicy Vodka sauce on a plate and carefully lay the crispy eggplant ontop of the sauce. Top with the creamy burrata, a sprinkle of flaky salt, and a drizzle of basil oil. Enjoy!

#carbone #eggplantallavodka #spicyvodkasauce #eggplantparm

## Stats

- **Views:** 358
- **Likes:** 821
- **Shares:** 0
- **Comments:** 116

## Tags

carbone, spicyvodkasauce, eggplantallavodka, eggplantparm

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