Ciabatta Parmiagiano with Herbed Oil, Eggplant and Grilled Tomatoes

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Herbed Oil
½ cup fresh basil leaves
2 cloves garlic, minced
½ cup Colavita extra virgin olive oil
1 tsp kosher salt
½ tsp black pepper, freshly cracked
Ciabatta Parmigiano
2 ½ lbs ground veal
½ tsp dried oregano
3 ½ tsp kosher salt
1 large eggplant
4 beefsteak tomatoes
Oil to brush grill
6 ciabatta sandwich roles, halved
12 oz fresh mozzarella, sliced
½ cup Parmiagiano Reggiano cheese, grated



For herbed oil, add basil, garlic and olive oil to mini food processor, (or the small bowl of a full-size kitchen model). Pulse mixture until basil is evenly chopped and emulsified with garlic and oil, approximately 4-6 times. Remove mixture from processor, place in a glass bowl, and whisk in salt and pepper. Alternatively, basil can be chopped finely by hand and added to garlic, olive oil and salt and pepper. Prepare an outdoor gas grill for moderate direct-heat grilling. For ciabatta parmigiano, add 2 ½ teaspoons herbed oil, ground veal, oregano and 2 ½ tsp kosher salt to a large bowl. Mix thoroughly, yet gently, to combine all ingredients. Form into six rectangular patties of equal size, to roughly match the size of the ciabatta sandwich rolls. Slice eggplant width-wise into ¼ slices, and pass through herbed oil. Slice tomatoes width-wise into ½ inch slices, and pass through herbed oil. Sprinkle vegetables with remaining teaspoon of kosher salt. Brush the grill rack with oil. Grill patties, turning once, for approximately 4-6 minutes each side or until an internal temperature of 160 degrees registers on an instant-read thermometer. At the same time, grill eggplant slices, turning once, for approximately 5-7 minutes total or until tender and pliable. Also, grill tomato slices 3-4 minutes on one side. Remove vegetables from heat and cover with foil to keep warm. During the last five minutes of cooking, split and dress the ciabatta sandwich roles with herbed oil, then grill until lightly toasted and browned. Top each burger with 2 ounces mozzarella. Place each patty atop ciabatta sandwich roll bottom, top with eggplant slices, then tomato slices, and sprinkle with a mounded tablespoon of Parmiagiano Reggiano cheese. Top with ciabatta sandwich roll top, and enjoy. Serves 6.